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  1. Home
  2. Baking

No Bake Blackberry and Lemon Cheesecake

This cracking cheesecake doesn't taste as good as it looks ... it tastes better! - by Mel Burge
  • 06 Nov 2019
No Bake Blackberry and Lemon Cheesecake
Prep: 60 Minutes - Easy - Serves 8-10
Proudly supported by

TIP! To thaw blackberries, place in a bowl and stand at room temperature for about 1 to 2 hours, or leave in the fridge overnight. You will need a 500g bag frozen blackberries for this recipe. Cheesecake can be made up to two days ahead. Decorate before serving.

Ingredients

250g packet Scotch Finger biscuits

1/3 cup desiccated coconut

100g unsalted butter, melted

FILLING

1 ¾ cups frozen blackberries (250g), thawed (See Tip)

1 tablespoon powdered gelatine

2 x 250g packets cream cheese, chopped, at room temperature

¾ cup caster sugar

1 teaspoon finely grated lemon rind

2 tablespoons lemon juice

300ml tub thickened cream

TO SERVE

1 cup frozen blackberries (200g), thawed

300ml tub thickened cream

1 tablespoon caster sugar

Method

  1. Invert base of a 22cm springform pan (base measures 21cm). Grease and line base and side with baking paper. 

  2. Process biscuits and coconut in a food processor until finely crushed. Add butter. Process until combined. Press evenly over base of prepared pan. Refrigerate.  

  3. To make filling, process blackberries in same, clean food processor until pureed. Strain through a sieve over a jug, discarding seeds. 

  4. Sprinkle gelatine over ¼ cup water in a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir until dissolved. Remove. Cool slightly (do not allow to set). 

  5. Process cream cheese, sugar, rind and juice in same, clean food processor until smooth. 

  6. With motor operating, add gelatine, processing until combined. Add blackberry puree and cream. Process until smooth. Pour into prepared pan. Cover. Refrigerate, overnight until set. 

  7. To serve, drain thawed blackberries. Place on absorbent kitchen paper. 

  8. Whip cream and sugar in a bowl with a hand-held electric mixer until soft peaks form.

  9. Transfer cheesecake to a serving plate. Spoon over whipped cream. Top with blackberries. 

  • Baking
  • cheesecake recipe
  • Top 50 cheesecakes
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Mel Burge
Mel Burge
Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.

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