Baked Blackberry & Lemon Curd Cheesecake… By Lucy Simmons

By lucy  , , , , ,   ,

August 7, 2014

This is a lovely sweet baked cheesecake with the freshly picked blackberries and zesty lemon curd, the vanilla topping just suits the sweetness of the fruit and the sourness of the lemon curd.

  • Prep: 30 mins
  • Cook: 45 mins
  • Yields: 12 Medium


200 Grams All butter biscuits, crushed

60 Grams Butter, melted

300 Grams Soft cheese

300 ml Half fat soured cream

150 Grams Golden caster sugar

1/4 tsp Vanilla powder

2 Medium Eggs, beaten

225 Grams Blackberries

4 tbsp Lemon curd

2 tbsp Dusting of icing sugar


1. Preheat the oven to 190ºC, gas mark 5.  Mix together the crushed biscuits and butter until well combined and then tip into the base of a deep, 23cm loose-bottomed cake tin.  Press down firmly with the back of a spoon and place in the fridge to chill.  Leave to chill for over 3o minutes.

2. Meanwhile, place the soft cheese, soured cream, caster sugar and vanilla powder in a large bowl and whisk together until smooth.  Add the beaten eggs and whisk again until well blended.

3. Arrange the blackberries on the biscuit base and dot with the lemon curd.  Pour over the cheesecake mixture.  Sit the tin on a baking sheet and bake for 40–45 minutes until set and golden brown.  Leave to cool in the tin then chill for at least 2 hours or overnight before dusting with icing sugar and serving.  Enjoy with some lovely thick cream.


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