Tuesday, 1 February 2011

Blackberry, Lime, Goats Cheese & Chocolate Crusted Baked Cheesecake

Seriously this is Bloody Awesome, So Yummy, Oh My Happy Aunt!

I took a standard baked cheesecake recipe and turned into something very special. As if baked cheesecake wasn't special enough.

It's not too sweet and not too sour..........it's just right!


  1. 300g Plain Chocolate Biscuits
  2. 100g Melted Butter
  3. 2 x Punnets of Blackberries
  4. 380g Cream Cheese
  5. 120g Fresh Goats Cheese
  6. 200g Caster Sugar
  7. 1 Tablespoon of Cornflour
  8. 3 Eggs
  9. 2 Tablespoons of Lime Juice
  10. Pinch of Salt
  11. 400ml Sour Cream

Preheat your oven to 180c You will need an average size spring form cake tin. Line the base with a double thickness of aluminum foil, then with a layer of baking paper. Clip the spring form tin together with the base and fold the sides of the foil up the side of the pan. This will give you extra security for baking. Brush the insides with melted butter.

Crush the chocolate biscuits in a food processor until nice and fine. Then add the melted butter and process until well blended. Press the mixture into the bottom of the spring for cake tin evenly.

Beat the cream cheese, goats cheese and sugar in a mixer until soft and well combined. Add the cornflour and mix well. Then add the 3 eggs one at a time, mixing in-between each addition.

Add the lime juice, the pinch of salt, sour cream and one punnet of the blackberries. Mix well again, try and get the blackberries to squish a bit so it bleeds their beautiful colour into the mixture. Then just fold through the other punnet of blackberries.

Boil a full kettle of water ready to go. Pour the cheesecake mixture into the cake pan and spread out evenly.

Place the cheesecake into a baking dish lined with a tea towel. Pour enough boiling water into the baking dish to fill half way up the cake pan.

Bake for 50 minutes and then turn off the oven. Allow the cake to stay in the oven for another hour. Do not open the door!

Then take your cheesecake out of the oven and allow it to cool to room temperature. Remove the spring form tin. Refrigerate for a couple of hours or for best results overnight.

This is a cheesecake that does not need to be served with cream or any other embellishment. This one stands alone and proud.

Oh and delicious!!!!