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.
- 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
Preheat the oven to 200ºC
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
Sieve in the flour and carefully fold together, making sure you maintain as much air as possible.
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
Soak the gelatine sheets in cold water for 5 minutes.
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
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
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
Scoop the mascarpone mixture on top of the puree and spread evenly.
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
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.
Push the cheesecake out of the tin and slice a portion to serve with a few fresh blackberry and double cream.
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