A Cornish girl's food adventures

Bramble cheesecake

blackberry and gin cheesecake

When I’m in the mood for a sweeter cocktail I do enjoy a Bramble. It’s like drinking gin and jam! As I’ve been picking so many blackberries recently I thought that it might be fun to make a Bramble inspired cheesecake.
I definitely prefer baked cheesecakes to their no-bake siblings. I sometimes find the no bake versions to be a bit too sweet and claggy for my palate. I think the texture of a perfectly baked cheesecake is far more pleasing. And a baked cheesecake isn’t really that hard to make.
Make sure that you remember to follow the cheesecake golden rules. Let all your ingredients get to room temperature before you start and always bake your cheesecake in a water bath to reduce your chances of the top splitting.

blackberry cheesecake
You can also bake this recipe as individual mini cheesecakes (which look really sweet), you just need to reduce the cooking time a bit. You can also leave out the gin if that’s not your thing, just add a touch more lemon juice to replace the lost moisture.

bramble cheesecake

serves 10
200g digestive biscuits
50g butter
125g blackberries
500g cream cheese
80g sugar
2 eggs
2 tbsp flavourful gin (I used Hendricks)
1 tbsp lemon juice

whipped cream, blackberries and mint leaves to decorate

bramble cheesecake

Start off by making a blackberry puree. Gently heat the blackberries to encourage them to release their juice and then push them through a fine sieve. Discard the seeds and put the puree to one side to cool.
Make the base simply crushing up the biscuits, melting the butter and combining the two. Press this into the base of a lightly greased spring-form cake tin. Pop it in the fridge to firm up whilst you make the filling.
Beat the cream cheese until it is nice and soft and then mix in the sugar. Add the eggs, one at a time, beating the mixture well after each. Finally mix through the blackberry puree, gin and lemon juice. Pour the filling over the chilled base and level off the top.
Wrap the base of the tin in foil and then place it in a bain marie. Bake the cheesecake for 35-40 minutes. It should still have a bit of wobble to it. Turn off the oven and open the door a little but leave the cheesecake in there to cool to room temperate before putting it in the fridge to chill completely. Decorate with a few extra berries, some whipped cream and a few mint leaves before serving.

blackberry and gin cheesecake

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