Blackberry Cheesecake with Chocolate Shortbread Crumb
deliciously simple dessert that is sure to please the family any day of the week. Very quick and simple to make.
Print Recipe
Ingredients
Blackberry Cheesecake Filling
- ¼ cup icing sugar powdered sugar
- 150 g cream cheese softened
- 100 g sour cream
- 1 cup whipped cream whipped to stiff peaks
- blackberry compote chilled
Chocolate Shortbread Base
- 1¼ cups plain flour
- ½ cup corn flour cornstarch
- ½ cup icing sugar powdered sugar
- 2 tbsp cocoa powder
- 200 g butter softened
- pinch of salt
Blackberry Compote
- 1 cup blackberries fresh or frozen
- ¼ cup water
- 3 tbsp sugar
Instructions
Cheesecake Filling
- Take the cream cheese and sour cream out of the fridge an hour before beating the mixture.In a large mixing bowl, combine the cream cheese and sour cream. Using a hand mixer, beat until the mixture becomes smooth and fluffy.
- Add the icing sugar and continue to beat until well combined and the mixture is light.
- In a separate bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
- Gently fold the chilled blackberry compote into the cheesecake mixture. For a marbled effect, mix lightly, or blend it completely for a more uniform color. Save some of the compote to serve over the top of the cheesecake filling.
Chocolate Shortbread
- In a large bowl, sift together the flour, corn flour, icing sugar, cocoa powder, and a pinch of salt.
- Cut the softened butter into cubes and add it to the sifted dry ingredients.
- Using a hand mixer (or a stand mixer if you have one), mix the butter and dry ingredients together on a low speed. Gradually increase the speed until the mixture starts to come together into a dough. If it feels too crumbly, you can use your hands to bring it all together.
- Once the dough has come together, lightly flour your hands and shape the dough into small biscuit rounds.
- Place the shaped biscuits onto a baking tray lined with baking paper. Bake at 150°C fan bake (or 170°C bake) for 20 minutes. The shortbread should be lightly golden around the edges but still soft in the centre.
- Remove the biscuits from the oven and allow them to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Blackberry Compote
- In a saucepan, add the blackberries, water, and sugar. Bring to a simmer over medium heat, stirring occasionally until the berries soften and start to release their juices.
- Let the mixture simmer for 10-15 minutes until it thickens slightly into a syrup-like consistency. You can mash the berries gently with a spoon to help break them down.
- After thickening, strain the mixture through a fine-mesh sieve to remove the seeds, leaving you with a smooth compote. Let it cool to room temperature, then refrigerate until ready to use.
Assembling the Blackberry Cheesecake
- Crumble the chocolate shortbread into small pieces and layer them at the bottom of short glasses or small bowls. Press down lightly to form an even base.
- Spoon the blackberry cheesecake filling over the shortbread base, smoothing it into an even layer. Be sure to leave a little room at the top for the compote.
- Spoon a generous amount of blackberry compote on top of the cheesecake layer. You can swirl it through for a marbled look or simply spread it evenly over the top like I did.
- Place the assembled desserts in the refrigerator for at least 2-3 hours to allow the filling to set and the flavors to meld together.
- Before serving, top each dessert with a dollop of whipped cream, a few fresh blackberries, and decorate with chocolate shards (see video on how to make) for a dramatic and elegant finish.
Servings: 5 servings