Serves 1
Directions
- 1Start by making the blackberry topping / filling. In a small saucepan combine the blackberries, water, and sugar.
- 2Bring to a gentle simmer then gently crush the blackberries.
- 3Stir through the cornflour and leave to simmer for 10 minutes.
- 4Remove from the heat and transfer to a jug / jar. Pop this into the fridge to thicken and cool.
- 5Lightly grease an 8-inch springform pan.
- 6Crush the biscuits into a fine crumb (I used a food processor).
- 7Mix in the ground hazelnuts.
- 8Melt the butter and then pour this over the crumb mixture.
- 9Mix until combined.
- 10Press this into the tin until smooth.
- 11Pop into the fridge.
- 12For the filling whip the double cream until it's thick and starts to form stiff peaks (do not over whip!).
- 13Add in the cream cheese, icing sugar, hazelnut butter, and chocolate; whisk until smooth.
- 14Spread half of this evenly over the biscuit base and swirl through some of the blackberry puree.
- 15Cover with the remaining cheesecake mixture and then leave to set in the fridge overnight.
- 16Once set, cover with the remaining blackberry compote.
- 17Enjoy!
Ingredients
- 250 g biscuits, ground into a fine crumb
- 100 g ground hazelnuts
- 115 g butter, melted (dairy-free or dairy)
- 500 g cream cheese (dairy-free or full fat)
- 80 g icing sugar
- 270 ml double cream (dairy-free or dairy)
- 100 g white chocolate, melted (dairy-free or dairy)
- 80 g hazelnut butter or cream
- 400 g blackberries, fresh or frozen
- 50 ml water
- 1 tbsp cornflour
- 50 g sugar
Equipment
small saucepanjug / jar8-inch springform panfood processorelectric whiskspatulaknife
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