I love cheesecake and blackberries, so I knew that I would like such a mixture quickly. A perfectly baked, aromatic, slightly sweet cheesecake with a beautiful purple accent will be a great addition to afternoon tea 🙂


250 g of fresh blackberries
2 tablespoons granulated sugar
120 g biscuits petit beurre of graham crackers
60 g butter, melted
400 g mascarpone or cream cheese
120 g sugar
200 g sour cream
150 ml cream 30 %
2 eggs
2 tablespoon of potato flour
1 ½ tablespoon of vanilla extract
2 tablespoon of lemon juice


Place the blackberries into a food processor. Process until fine pureed. Strain them into a bowl. Stir in 2 tablespoons of granulated sugar and mix. Set aside. Make the crust, crush the biscuits into a food processor (or in a bag using a rolling pin) until they form into fine crumbs. Set aside.Preheat the oven for 180°C. Start making the cheesecake, pour in the melted butter and mix. The mixture should look wet and hold together. Transfer into a round baking thin. Spread and press it evenly into the bottom using a spoon. Grease with butter the side of the baking tin and line with parchment paper. Cover with aluminum foil outside. Set aside. Place the cream cheese and sugar into a big mixing bowl. Mix. Add sour cream. Mix. Add cream 30 %. Mix again. Add the eggs individually. Mix. Add potato flour. Mix. Add lemon juice. Mix. Pour the mixture into the prepared baking tin with the crust. Pour in the blackberry mixture and swirl it together slowly using a butter knife (be careful to not swirl it too deep to touch the crust). Place into the baking tray in a preheated oven and pour in water. Bake for 30 minutes. Reduce the heat to 150°C and bake for another 30 minutes. Turn off the oven and leave for an hour. Place into a cooling rack and allow to cool. Refrigerate for 6 hours or preferably a night.


biscuit, blackberry, butter, cheesecake, cream cheese, cream, egg, lemon juice, mascarpone, potato flour, sugar, sweet cream, sweets, vanilla

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