The last Bank Holiday Weekend until Christmas has been and gone, and it was a boring, rainy one. I literally did nothing apart from watch Gossip Girl in my pyjamas and drink copious amounts of tea. Oh, and I deliberated at which ridiculous Bake Off Challenge to do. THEY ALL SEEMED SO HARD. Crème Brulee was a strong contender, but I was a wimp, scared of failure. The meringue cake involved patience I did not have and then a three tier baked cheesecake tower just seemed stupid for a household of two. So what did I do? I went with the baked cheesecake, but only made one.
I totally think this still counts by the way because; a. it is a baked cheesecake and b. I’ve not made a baked cheesecake before (I’m usually a no-bake gal) so it was still a challenge and c. if I made three, they would have gone to waste and food waste is bad. So I totally justified it.
As I was new to the baked cheesecake world I went simple; vanilla, but that was too simple, so I heated up some blackberries, sieved out the pips and swirled the puree through the top of the cheesecake.
When in the oven it looked, and smelt, impressive. I was excited. Then I had read it’s best to leave it to cool slightly in the oven after switching it off. So I did, and when I came back to check on it, I was saddened by a deflated, sad looking cheesecake. However after cooling in the fridge, and a dusting of icing sugar (which fixes everything, FYI) it tasted good. Not sure if it tastes how baked cheesecake should, but I liked it – and I hope you will too!
Recipe adapted from the Philadelphia website.
150g digestive biscuits, crushed
50g butter, melted
175g caster sugar
370g soft cream cheese
200ml sour cream
3 large eggs
50g plain flour
2 tsp vanilla extract
juice of ½ lemon
125g fresh blackberries, plus extra for decoration
4 tbsp caster sugar
icing sugar, to dust
Preheat oven to 170c and grease and line a 20cm round tin
In a pan gently heat the blackberries with 4 tbsp of caster sugar, when liquid, put through a sieve and put the liquid to one side.
In a bowl mix together the crushed biscuits and melted butter, then press the mixture into the tin until level and the bottom is covered. Put in fridge to chill whilst you make the filling.
Beat together the cream cheese and caster sugar until smooth. Add each egg, one at a time, beating until incorporated between each addition.
Stir in the sour cream, flour, vanilla and lemon juice then add the mixture to the biscuit base.
Pour on top the blackberry puree, then swirl around with a knife or spoon
Bake in the oven for 1 hour, then switch off oven and leave to cool in oven for a further 1 hour
Take out of oven and leave to cool completely before dusting with icing sugar, decorating with blackberries and serving.