Blackberry cheesecake

Based on 4 ratings
lipstickandspoon

lipstickandspoon

lipstickandspoon.com

“I love cheesecake, especially the American version with the graham cracker base and cream cheese filling. The literal icing on the cake is a blackberry layer that makes the cake fruity and perfect for summer. Have you created a special recipe that you would like to see published on Kitchen Stories? Send it over to community@kitchenstories.com”

Difficulty

Medium 👍
20
min.
Preparation
50
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
300 g blackberries
500 g quark
400 g cream cheese
200 g graham crackers
125 g butter
75 g sugar
1 tsp lemon zest
eggs
1½ tbsp flour
1½ tbsp vanilla sugar
3 leaves gelatin
Metric
Imperial

Utensils

  • food processor
  • cake tin
  • bowl
  • rubber spatula
  • 2 bowls
  • whisk
  • oven
  • pot

Nutrition per serving

Cal
371
Protein
15 g
Fat
25 g
Carb
22 g
  • Step 1/4

    • 200 g graham crackers
    • 125 g butter
    • food processor
    • cake tin
    • bowl
    • rubber spatula

    Preheat oven to 175°C/345°C. To make the crust, place the graham crackers into a food processor and pulse until fine. Place into a bowl. Melt the butter, pour over the crumb mixture and stir to combine. Pour the mixture into a cake tin and press down well to create an even base layer. Transfer to the fridge to set.

  • Step 2/4

    • 75 g sugar
    • 500 g quark
    • 400 g cream cheese
    • 1 tsp lemon zest
    • eggs
    • 1½ tbsp flour
    • 2 bowls
    • whisk

    In the meantime, add sugar, quark, cream cheese, and lemon zest to a bowl and mix well. Beat eggs in another bowl, gradually add them to the cheesecake mixture, mixing well until combined. Finally, add the flour and mix again.

  • Step 3/4

    • oven

    Remove the cake tin from the fridge. Pour in the cheesecake mixture and bake at 175°C/345°C for approx. 50 min.

  • Step 4/4

    • 300 g blackberries
    • 2 tbsp vanilla sugar
    • 3 leaves gelatin
    • food processor
    • pot

    In the meantime, using a food processor, puree the blackberries with the vanilla sugar. In a small pot, prepare gelatin according to packet instructions, gradually add in the blackberry puree, remove from heat. Remove cake from the oven, pour the blackberry puree on top, and leave to cool slightly before placing in the fridge to set, for best results, overnight.