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Blackberry cheesecake squares
20 m active | 1 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 289
  • Fat about 18g
  • Carbohydrates about 26g
  • Protein about 5g
This is needed
This is needed for 12 piece
  • 160 g butter biscuit (e.g. Petit Beurre), crushed
  • 90 g butter, soft
  • 1 organic lemon, use grated zest only
  • 50 g blackberry jam
  • 0.25 tsp sea salt
  • 1 parcel vanilla sugar
  • 400 g double cream cheese (e.g. Philadelphia)
  • 80 g ground cane sugar
  • 2 pinches gingerbread spice
  • 2 tbsp Maizena cornflour
  • 3 egg
  • 1 pinch salt
  • 200 g blackberries
To bake
  • 300 g blackberries
  • 2 tsp icing sugar
  • 1.5 tbsp lemon juice
  • One cake tin (approx. 30 cm), greased and floured
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And that's how it's done
And that's how it's done
Mix the biscuits, butter, lemon zest and salt. Transfer the mixture to the prepared tin, press flat, press down firmly, chill for approx. 30 mins. Spread the jam over the top.
Combine the cream cheese with all the other ingredients up to and including the salt, mix well using the whisk on a hand mixer. Stir in the blackberries, spread over the base.
To bake
Approx. 60 mins. in the lower half of an oven preheated to 170°C. Remove from the oven, leave to cool in the tin, cut into squares. Mix the blackberries, lemon juice and icing sugar, serve with the cake.

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