Recipes 2

Blackberry and Mixed Spice Baked Cheesecake

  • Ready in: 4:30
  • Serves: 12
  • 0.0/5 rating (0 votes)
Blackberry and Mixed Spice Baked Cheesecake


  • 250g digestive biscuits
  • 1 tsp all spice
  • 100g melted Kerrymaid Buttery
  • 900g cream cheese
  • 175g caster sugar
  • 130ml Kerrymaid Savoury & Dessert Topping
  • 1 tsp mixed spice
  • 2 tbsp cornflour
  • 175g caster sugar
  • 2 tsp vanilla bean paste or the seeds from 1 vanilla pod
  • 2 drops vanilla extract
  • Zest 2 oranges
  • 2 whole eggs
  • Juice of 1 lemon
  • 150g fresh blackberries
  • 300ml Kerrymaid Double
  • Juice 1 lemon
  • 1 tsp vanilla paste
  • 75g icing sugar
  • 3 leaves gelatin
  • 150g blackberries
  • 2 tbsp icing sugar


    1. Pre heat oven to 180°C (350°F / Gas 4). Grease a 24cm cake tin and line with a disk of parchment on the base only
    2. Make the base of the cheesecake by blitzing the digestive biscuits, then add cinnamon and the melted Kerrymaid Buttery. Pulse the ingredients together until fine
    3. Pour into the cake tin and press down well, using the back of a spoon, creating an even base with no gaps. Bake at 180°C for 10 minutes and leave to cool
    4. Turn the oven up to 200°C (400°F / Gas 6).
    5. Make the filling by placing the cream cheese, sugar, cornflower, vanilla bean paste, vanilla extract, orange zest and lemon juice into a food mixer or processor and beat until smooth and aerated
    6. Then add eggs one by one, mixing constantly. Finally, pour in the Kerrymaid Savoury & Dessert Topping while still beating, until well-combined
    7. Coat your blackberries in a tiny amount of cornflour – this will prevent them sinking to the bottom while cooking
    8. Pour half of the cheesecake mix onto the set base, followed by a scattering of the blackberries. Pour the rest of the mix on top and smooth over. Bang the cake tin on the surface to remove any bubbles
    9. Bake the cheesecake for 40-45 minutes at 200°C. It should be just set with a slight wobble and be slightly browned on top. Cover the cake with foil if you think it’s colouring too much during the last stages of cooking
    10. Leave the cheesecake to cool for 2-3 hours
    11. Blitz the blackberries with the icing sugar and pass through a sieve
    12. Now make the topping. Soak the gelatin in cold water. Gently heat the Kerrymaid Savoury & Dessert Topping with the lemon juice, vanilla and honey. Once warm, add the soaked gelatin and mix well. Allow to cool before pouring over the top of the cheesecake
    13. Take 10-12 tsp of the blackberry puree and dot over the top of the cheesecake. Make ripples using the tip of the knife before placing in the fridge for 2-3 hours, or overnight, to set
    14. Serve the cheesecake in slices with a final drizzle of the blackberry puree

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