Home / Recipes

Baked Blackberry and Lemon Curd cheesecake

Ingredients

• 200g all butter biscuits, crushed
• 60g butter, melted
• 300g soft cheese
• 300ml hlaf fat sour cream
• 150g golden caster cane sugar
• 1/4 tsp vanilla powder
• 2 large eggs, beaten
• 225g blackberries
• 4tsp lemon curd
• 2tbsp icing sugar, for dusting

Directions

1. Preheat the oven to 190C.
2. Mix together the crushed biscuits and butter until well combined, then tip into the base of a deep 23cm loose-bottomed cake tine. Press down firmly with the back of a wooden spoon and place in the fridge to chill.
3. Place the soft cheese, sour cream, caster sugar and vanilla powder in a large bowl and whisk together until smooth.
4. Add the beat the egg and whisk again until well blended.
5. Arrange the blackberries on the biscuit base (not too many as they leak water when cooking and can ruin the base) and dot with the lemon curd. Spoon on the cheesecake mixture.
6. Sit the tin on a backing sheet and bake for 40-45 minutes until set and golden brown.
7. Leave to cool in the tin, then chill for at least 2 hours or overnight before dusting with the icing sugar and serving.