Blackberry and blueberry cheesecake

This patisserie-worthy no-bake blueberry and blackberry cheesecake is easy to make and tastes so decadent.

By The Good Housekeeping Cookery TeamPublished: 06 September 2018

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Food, Blackberry, Cake, Berry, Dessert, Torte, Frozen dessert, Fruit, Cuisine, Dish,

Good Housekeeping

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Yields:

12 serving(s)

Prep Time:

25 mins

Cook Time:

15 mins

Total Time:

40 mins

Ingredients

50 g
butter, melted, plus extra to grease
250 g
Oreo biscuits

For the cream cheese and jelly layers

200 g
blueberries
350 g
blackberries
150 g
caster sugar
Finely grated zest and juice 1 lemon, keep separated
400 g
full fat cream cheese
250 g
pack mascarpone
300 ml
double cream
3
sheets fine-leaf gelatine, we used Costa

To serve, optional

blackberries
blueberries
gold leaf

Directions

1. Step 1
  Lightly grease and line a deep 20.5cm round cake tin with baking parchment. Whizz Oreo biscuits in a food processor until finely crushed (alternatively bash them in a food bag with a rolling pin). Add melted butter and whizz/mix to combine. Press into base of the lined tin, levelling with the back of a spoon. Chill.
2. Step 2
  Heat berries, 25g of the sugar, lemon juice and 100ml water in a pan until sugar dissolves. Bubble until blackberries are completely mushy, about 10min. Push through a fine sieve, working the pulp well; discard seeds and cool the berry juice.
3. Step 3
  Using a handheld electric whisk, in a large bowl, beat the cream cheese, mascarpone, double cream, remaining sugar and lemon zest until very stiff. Add 150ml of the berry juice (reserve remaining), beating mixture back up to firm. Spoon on to the biscuit base and level, making sure the mixture touches the sides. Chill for 1hr.
4. Step 4
  To make the jelly layer, soak gelatine in cold water for 5min. Make up the remaining berry juice to 275ml with water. Heat in a small pan until hot. Take off heat. Lift out gelatine and squeeze out excess water. Stir into the berry juice to dissolve. Cool for 10min then gently pour on to the cheesecake, swirling to cover. Chill to set fully for 6hr or, ideally, overnight.
5. Step 5
  To serve, transfer cheesecake to serving plate or cake stand. Decorate with extra berries and gold leaf, if you like. Serve in slices.

Per Serving:

Calories: 498
Fibre: 1 g
Total carbs: 32 g
Sugars: 25 g
Total fat: 38 g
Saturated fat: 24 g
Protein: 5 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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