Recipe: Blackberry Webbed Cheesecake

BLACKBERRY WEBBED CHEESECAKE

We've switched up the traditional biscuit base with super light sponge to make this a cheesecake with a difference. We also show you a cool technique that's easy to do at home and makes your cake look pretty special - great for showing off in front of your mates.

Ingredients

  • 1 egg
  • 40 g caster sugar
  • 40 g self-raising flour
  • 250 g mascarpone cheese
  • 100 g icing sugar
  • 1 tsp vanilla essence
  • 200 ml double cream
  • 1 splash milk
  • 2 sheets gelatine
  • 1 handful fresh blackberries
  • 1 tbsp icing sugar
Preheat the oven

Step 1

Preheat The Oven

Preheat the oven to 200ºC

whisk the eggs

Step 2

Whisk The Eggs

Crack the egg into a bowl with the caster sugar and whisk for about 5 minutes. It's best to use an electric whisk for this as you need it to grow to 3 times its original volume.

fold in the flour

Step 3

Fold In The Flour

Sieve in the flour and carefully fold together, making sure you maintain as much air as possible.

bake and leave to cool

Step 4

Bake And Leave To Cool

Pour the mixture into a deep loose-bottomed cake tin so that the mixture just about covers the base and bake for 8 minutes until golden and the sponge springs back when pressed. Leave to cool in the tin.

soak the gelatine

Step 5

Soak The Gelatine

Soak the gelatine sheets in cold water for 5 minutes.

beat the cheese and cream

Step 6

Beat The Cheese And Cream

Beat the mascarpone, 100g of icing sugar and vanilla in a bowl for a few minutes until smooth. Add the cream and beat until combined.

dissolve the gelatine & add

Step 7

Dissolve The Gelatine & Add

Heat the milk in a pan until boiling then squeeze any excess water from the soaked gelatine leaves and dissolve in the milk. Whisk into the cream cheese filling so it is evenly dispersed.

blitza the blackberries

Step 8

Blitza The Blackberries

Blitz the blackberries in a small blender with the rest of the icing sugar to make a smooth purée. Add half of the purée on top of the sponge and spread out evenly.

pour over the mascarpone

Step 9

Pour Over The Mascarpone

Scoop the mascarpone mixture on top of the puree and spread evenly.

draw a spiral with puree

Step 10

Draw A Spiral With Puree

Pour the rest of the puree into a bottle of some sort so that you can use it to draw a spiral on top of the cheesecake.

score the swirl and set

Step 11

Score The Swirl And Set

Score the swirl with a cocktail stick from the middle out to the edges 16 times at regular intervals to form a spider web shape. Put in the fridge and leave to set for a few hours.

serve up!

Step 12

Serve Up!

Push the cheesecake out of the tin and slice a portion to serve with a few fresh blackberry and double cream. Serves 8

Comments

msvsvi

Can you (with a good result) freeze this cheesecake? If not, will it still be good after two days in a fridge?

senghc

:')

anana

Cheesecake cups with hazelnut biscuits, white chocolate and blackberries. Paired with peach lemonade, perfect for lazy, tropical Sunday afternoon.

studentchow

This was a requested recipe, using free biscuits we've rustled up an easy dessert to enjoy this summer.

bakering

This is a simple, easy cheesecake recipe that I used for my friend's birthday cake but for the extra touch, I made my own cheesecake base! Enjoy!

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