Blackberry and Hazelnut Cheesecake

Serves 1
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Directions

  1. 1Start by making the blackberry topping / filling. In a small saucepan combine the blackberries, water, and sugar.
  2. 2Start by making the blackberry topping / filling. In a small saucepan combine the blackberries, water, and sugar.
  3. 3Start by making the blackberry topping / filling. In a small saucepan combine the blackberries, water, and sugar.
  4. 4Bring to a gentle simmer then gently crush the blackberries.
  5. 5Bring to a gentle simmer then gently crush the blackberries.
  6. 6Bring to a gentle simmer then gently crush the blackberries.
  7. 7Stir through the cornflour and leave to simmer for 10 minutes.
  8. 8Stir through the cornflour and leave to simmer for 10 minutes.
  9. 9Stir through the cornflour and leave to simmer for 10 minutes.
  10. 10Remove from the heat and transfer to a jug / jar. Pop this into the fridge to thicken and cool.
  11. 11Remove from the heat and transfer to a jug / jar. Pop this into the fridge to thicken and cool.
  12. 12Remove from the heat and transfer to a jug / jar. Pop this into the fridge to thicken and cool.
  13. 13Lightly grease an 8-inch springform pan.
  14. 14Lightly grease an 8-inch springform pan.
  15. 15Lightly grease an 8-inch springform pan.
  16. 16Crush the biscuits into a fine crumb (I used a food processor).
  17. 17Crush the biscuits into a fine crumb (I used a food processor).
  18. 18Crush the biscuits into a fine crumb (I used a food processor).
  19. 19Mix in the ground hazelnuts.
  20. 20Mix in the ground hazelnuts.
  21. 21Mix in the ground hazelnuts.
  22. 22Melt the butter and then pour this over the crumb mixture.
  23. 23Melt the butter and then pour this over the crumb mixture.
  24. 24Melt the butter and then pour this over the crumb mixture.
  25. 25Mix until combined.
  26. 26Mix until combined.
  27. 27Mix until combined.
  28. 28Press this into the tin until smooth.
  29. 29Press this into the tin until smooth.
  30. 30Press this into the tin until smooth.
  31. 31Pop into the fridge.
  32. 32Pop into the fridge.
  33. 33Pop into the fridge.
  34. 34For the filling whip the double cream until it's thick and starts to form stiff peaks (do not over whip!).
  35. 35For the filling whip the double cream until it's thick and starts to form stiff peaks (do not over whip!).
  36. 36For the filling whip the double cream until it's thick and starts to form stiff peaks (do not over whip!).
  37. 37Add in the cream cheese, icing sugar, hazelnut butter, and chocolate; whisk until smooth.
  38. 38Add in the cream cheese, icing sugar, hazelnut butter, and chocolate; whisk until smooth.
  39. 39Add in the cream cheese, icing sugar, hazelnut butter, and chocolate; whisk until smooth.
  40. 40Spread half of this evenly over the biscuit base and swirl through some of the blackberry puree.
  41. 41Spread half of this evenly over the biscuit base and swirl through some of the blackberry puree.
  42. 42Spread half of this evenly over the biscuit base and swirl through some of the blackberry puree.
  43. 43Cover with the remaining cheesecake mixture and then leave to set in the fridge overnight.
  44. 44Cover with the remaining cheesecake mixture and then leave to set in the fridge overnight.
  45. 45Cover with the remaining cheesecake mixture and then leave to set in the fridge overnight.
  46. 46Once set, cover with the remaining blackberry compote.
  47. 47Once set, cover with the remaining blackberry compote.
  48. 48Once set, cover with the remaining blackberry compote.
  49. 49Enjoy!
  50. 50Enjoy!
  51. 51Enjoy!

Ingredients

  • 250 g biscuits, ground into a fine crumb
  • 250 g biscuits, ground into a fine crumb
  • 250 g biscuits, ground into a fine crumb
  • 100 g ground hazelnuts
  • 100 g ground hazelnuts
  • 100 g ground hazelnuts
  • 115 g butter, melted (dairy-free or dairy)
  • 115 g butter, melted (dairy-free or dairy)
  • 115 g butter, melted (dairy-free or dairy)
  • 500 g cream cheese (dairy-free or full fat)
  • 500 g cream cheese (dairy-free or full fat)
  • 500 g cream cheese (dairy-free or full fat)
  • 80 g icing sugar
  • 80 g icing sugar
  • 80 g icing sugar
  • 270 ml double cream (dairy-free or dairy)
  • 270 ml double cream (dairy-free or dairy)
  • 270 ml double cream (dairy-free or dairy)
  • 100 g white chocolate, melted (dairy-free or dairy)
  • 100 g white chocolate, melted (dairy-free or dairy)
  • 100 g white chocolate, melted (dairy-free or dairy)
  • 80 g hazelnut butter or cream
  • 80 g hazelnut butter or cream
  • 80 g hazelnut butter or cream
  • 400 g blackberries, fresh or frozen
  • 400 g blackberries, fresh or frozen
  • 400 g blackberries, fresh or frozen
  • 50 ml water
  • 50 ml water
  • 50 ml water
  • 1 tbsp cornflour
  • 1 tbsp cornflour
  • 1 tbsp cornflour
  • 50 g sugar
  • 50 g sugar
  • 50 g sugar

Equipment

small saucepanjug / jar8-inch springform panfood processorelectric whiskspatulaknife