Blackberry Crumble Cheesecake
A delightful summertime dessert featuring a creamy cheesecake with a blackberry compote and a biscoff cookie crust.
Ingredients
Blackberry Compote
blackberries180g
sugar75g
lemon juice20g
vanilla12g
cornstarch2g
Crust
biscoff cookies175g
browned butter50g
Cream Cheese Filling
cream cheese360g- sugar120g
whole eggs2
egg yolk1
heavy cream40g- vanilla15g
lemon zest7g
Nutrition (per serving)
Calories
291.4kcal (14.57%)
Protein
4.6g (9.14%)
Carbs
29.6g (10.76%)
Sugars
22.5g (45.08%)
Healthy Fat
5.5g
Unhealthy Fat
11.6g
% Daily Value based on a 2000 calorie diet
How to make Blackberry Crumble Cheesecake
Blackberry Compote
- Step 1
Add blackberries, sugar, lemon juice, vanilla, and cornstarch to a pot.
- Step 2
Cook on medium heat for 15-20 minutes.
- Step 3
Strain through a sieve to remove seeds.
Crust
- Step 1
Add biscoff cookies and browned butter to a food processor.
- Step 2
Pulse until crumbled.
- Step 3
Press into the desired pan.
- Step 4
Pre-bake at 170°C / 340°F for 8 minutes for a crunchier base.
Cream Cheese Filling
- Step 1
In a stand mixer, cream together cream cheese and sugar.
- Step 2
Turn off the mixer and scrape the sides of the bowl.
- Step 3
While on low speed, add eggs one by one.
- Step 4
Add lemon zest, heavy cream, and vanilla.
Assemble the Cheesecake
- Step 1
Pour half the cream cheese filling into the crust.
- Step 2
Drizzle or spoon a layer of blackberry compote over it.
- Step 3
Add the rest of the cream cheese filling.
- Step 4
Swirl more blackberry compote on top
Bake the Cheesecake
- Step 1
Bake at 150°C (300°F) for 50–60 minutes, or until edges are set but center jiggles slightly.
- Step 2
Turn off the oven, crack the door, and let it cool for an hour.
- Step 3
Top with reserved blackberry compote or fresh blackberries.
Nutrition (per serving)
Nutrition (per serving)
Calories
291.4kcal (14.57%)
Protein
4.6g (9.14%)
Carbs
29.6g (10.76%)
Sugars
22.5g (45.08%)
Healthy Fat
5.5g
Unhealthy Fat
11.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the cream cheese is at room temperature for a smoother filling.
For a more intense flavor, let the blackberry compote cool before adding to the cheesecake.
FAQS
Can I use frozen blackberries?
Yes, you can use frozen blackberries. Just make sure to thaw them before cooking.
How do I prevent the cheesecake from cracking?
Avoid over-mixing the batter and bake at a consistent temperature.
Can I substitute biscoff cookies?
Yes, graham crackers or digestive biscuits can be used as a substitute.
How long should I chill the cheesecake?
Chill the cheesecake for at least 4 hours or overnight for best results.
Can I make this cheesecake ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator.
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Brandon Griffin
(@cajuninthekitchen)
Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊 Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia