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Honey and blackberry swirl cheesecake
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Tangy blackberry swirls perfectly complemented by sweet honey and ginger.
Ingredients:
  • 250g frozen blackberries
  • 20.00 gm caster sugar
  • 250g pkt Ginger Nut biscuits
  • 100g Butternut Snap Cookies
  • 2 x 250g pkts cream cheese, at room temperature
  • 300g ctn sour cream
  • 117.98 gm creamed honey
  • 70g (1/3 cup) caster sugar, extra
  • 3 eggs
Instructions:
  • Combine the blackberries and sugar in a bowl. Let it sit for 4 hours, stirring occasionally, until the berries have thawed and a syrup has formed.
  • Transfer half of the berries to a separate bowl using tongs or a slotted spoon. Pour the remaining berries and syrup into a sieve set over a bowl. Press through the juice using the back of a spoon, then discard the seeds.
  • Remove the base of a 22cm springform pan, line with baking paper, and secure, leaving edges to overhang.
  • Maintain the Ginger Nut biscuits in their packet and gently break them up with a rolling pin or meat mallet. Pulse the Ginger Nut and Butternut cookies in a food processor until finely crushed. Combine with butter until mixed well. Press the mixture firmly onto the pan base and sides using a glass, leaving a 1cm border at the top. Chill in the fridge for 30 minutes before proceeding.
  • 1. Preheat the oven to 160°C/140°C fan forced. In a clean food processor bowl, blend the cream cheese and sour cream until smooth. Blend in the honey and extra sugar until fully combined. Lastly, add the eggs and blend until smooth.
  • Transfer the cream cheese mixture into the pan. Drizzle 1/4 cup of blackberry puree on top of the cheesecake and swirl using a skewer. Bake for 55 minutes, or until slightly wobbly in the center. Turn off the oven and let the cheesecake cool inside with the door cracked open for 2 hours. Chill in the fridge for 4 hours. Serve with a dollop of cream, reserved berries, and a drizzle of the leftover puree.

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