Blackberry cheesecake

• digestive biscuits150g g
• ground almonds↗50g g
• butter↗100g g

  melted

• soft cheese↗700g g
• sugar↗220g g
• vanilla extract↗1 tbsp tbsp

  plus 1 tsp

• eggs↗3
• blackberries↗200g g

  plus a handful for serving

• sour cream↗250g g
• a few mint leaves

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Mix the crushed biscuits with ground almonds and butter, then press the mixture into the bottom of a 23 cm diameter springform pan lined with parchment. Bake for 15 minutes, then cool completely until the crust hardens. Reduce the oven temperature to 140°C/120°C with convection/gas 1 and place a water‑filled tray on the bottom of the oven.

2. 2

   Beat the soft cheese with 200 g sugar. When the mixture is smooth, add the vanilla extract and beat in the eggs one at a time. Finally, add the sour cream and mix.

3. 3

   Blend the blackberries in a blender and pass through a fine sieve, discarding the seeds. About 60 ml of blackberry purée should remain. Add 1 tsp vanilla extract and the remaining sugar, stir and set aside. Pour half of the cheesecake mixture onto the prepared biscuit base and drizzle with half of the blackberry purée. Use a skewer to create a swirl of blackberry. Repeat with the remaining mixture and purée.

4. 4

   Bake the cheesecake for 50 min to 1 hour, or until the edges are set and the centre still slightly wobbles. Turn off the oven, slightly open the door and let the cheesecake cool in the oven until almost cold. Then remove, let it cool completely and refrigerate overnight. Before serving, sprinkle with a handful of fresh blackberries and a few mint leaves. Store in the refrigerator for up to three days.