Do you love cheesecake? The famous classic is always tasty, but if you try this blackberry cheesecake, you'll definitely be addicted! We are sure you will eat it on any occasion and at any time of the day!
Cheesecake is a very popular dessert in all its variations. But it tastes best when made with fresh, seasonal fruits to enjoy the delicious combination of taste and texture. That's why today we're introducing you to Blackberry Cheesecake to promise you an unforgettable dessert experience.
Make your own blackberry cheesecake: it's that easy
Blackberries are in season from late summer to early fall and now is the perfect time to make this tasty and refreshing blackberry cheesecake. A perfect end to a meal, this insanely delicious dessert will impress friends and family.
Ingredients for Blackberry Cheesecake
For the floor:
- 300 g Kekse
- 100g butter, melted
For the filling:
- 50 g fresh blackberries, roughly chopped
- 100 g fresh blackberries, halved
- 4 tablespoons flour, divided
- 500 g low-fat quark, room temperature
- 180 ml whipped cream
- 1 TL Vanilleextrakt
- 1 egg yolk, room temperature
- 2 medium eggs, room temperature
- 200g powdered sugar
Prepare cheesecake with blackberries
- Preheat the oven to 170°C.
- Grind the cookies into fine crumbs in the food processor.
- Put them in a bowl and mix well with the melted butter.
- Grease a 23cm springform pan and place the crumbs in it. Press firmly to create an even cake base.
- Bake the pie crust for 5 minutes and then set aside.
- Place the chopped blackberries in a bowl, add a tablespoon of flour and mix well.
- Place the low-fat quark, whipped cream, vanilla, eggs, egg yolks, powdered sugar and the remaining 3 tablespoons of flour in a bowl.
- Mix everything with the whisk so that the mixture comes together, but not too vigorously to avoid air bubbles.
- Fold in the floured blackberries and pour the mixture onto the cake base.
- Spread the blackberry halves on top.
- Bake the cheesecake for 1 hour, or until the cheese filling is slightly set but still jiggly.
- As soon as you remove the cake from the oven, run a knife along the inside of the pan to prevent the cheesecake from sticking to the sides and breaking as it cools.
- Allow the cake to cool completely, cover and refrigerate overnight.
More delicious recipes for blackberry cakecan be found here.
