Blackberry Crumble Cheesecake
A delightful summertime dessert featuring a creamy cheesecake with a blackberry compote and a biscoff cookie crust.
Ingredients
Blackberry Compote
- 180gblackberries
- 75gsugar
- 20glemon juice
- 12gvanilla
- 2gcornstarch
Crust
- 175gbiscoff cookies
- 50gbrowned butter
Cream Cheese Filling
- 360gcream cheese
- 120gsugar
- 2whole eggs
- 1egg yolk
- 40gheavy cream
- 15gvanilla
- 7glemon zest
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
Add blackberries, sugar, lemon juice, vanilla, and cornstarch to a pot.
Cook on medium heat for 15-20 minutes.
Strain through a sieve to remove seeds.
Crust
Add biscoff cookies and browned butter to a food processor.
Pulse until crumbled.
Press into the desired pan.
Pre-bake at 170°C / 340°F for 8 minutes for a crunchier base.
Cream Cheese Filling
In a stand mixer, cream together cream cheese and sugar.
Turn off the mixer and scrape the sides of the bowl.
While on low speed, add eggs one by one.
Add lemon zest, heavy cream, and vanilla.
Assemble the Cheesecake
Pour half the cream cheese filling into the crust.
Drizzle or spoon a layer of blackberry compote over it.
Add the rest of the cream cheese filling.
Swirl more blackberry compote on top
Bake the Cheesecake
Bake at 150°C (300°F) for 50–60 minutes, or until edges are set but center jiggles slightly.
Turn off the oven, crack the door, and let it cool for an hour.
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