This is a real crowd-pleaser. Who doesn’t love a baked cheesecake? The addition of blackberries gives a great punch of colour and a touch of fruity goodness. Before you start, preheat the oven to 190 degrees and butter the bottom and sides of your springform cake tin.
For the cracker crust use 200g Golden Grahams cereal, blitzed in a blender to crumbs, and 85g melted butter. Mix thoroughly and then press firmly into the bottom of a springform baking tin.
A smaller tin will create a thicker cake. I’ve used both 6 inch and 8 inch versions and personally prefer a thicker cake using the smaller tin.
For extra berry punch, sprinkle fresh blackberries on top of the cracker crust, then set aside.
Separately, prepare your cake mix by creaming together the eggs, cream cheese, sugar and vanilla essence.
Pour over the berries and crust and use a spatula to smooth the top of the mixture.
A little gentle jiggling settles the mix well and ensures no bubbles.
Bake for about 40 minutes. Depending on your oven, you may like to set a timer for 20 minutes and then turn your cake so that it is evenly baked.
Once baked, remove from the oven to cool and then chill in the fridge for a few hours before enjoying.
Top tip: while your cheesecake is in the oven, if you have more blackberries to spare, why not prepare a delicious blackberry coulis to drizzle over the cake when serving?
85g butter & 200 g golden graham for the base
400 g cream cheese
180 g caster sugar
dash of vanilla essence
handful of fresh blackberries