Blackberry Cheesecake
I don’t think a month of the year goes by without me making at least one cheesecake. Whether baked or no-bake, cheesecake remains among my favorite desserts. And the truth is, the more you make it, the better it turns out.
By experimenting, practicing, and tasting, you will achieve the best version of this much-loved dessert. For this cheesecake, with blackberry jelly and wild thyme, I think I have come close to perfection: a tender nutty crust and a light and delicate cream cheese custard with coconut milk.
On top, a wonderful blackberry jelly flavored with wild thyme. Delicious!
Note: wild thyme is not easy to get by so feel free to use (regular) thyme instead. If you don’t like thyme’s flavor profile, feel free to skip it entirely.
Blackberry Cheesecake
Ingredients
Cheesecake:
- 200 g digestive biscuits (or graham crackers)
- 50 g walnuts
- 70 g melted butter
- 200 ml coconut milk
- 800 g cream cheese
- 150 g sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 pinch of salt
The jam:
- 200 g blackberries
- 50 g water
- 50 g sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon dried wild thyme
Instructions
How to make BLACKBERRY CHEESECAKE:
The cheesecake:
- Grind the walnuts finely in a food processor, add the biscuits and grind a little more.
- Melt the butter over a low heat then add it to the walnut and biscuit mixture and mix.
- Prepare a 20-22cm (7.8-8.7 inch) diameter round pan and preheat the oven to medium heat (180 C degrees or 355 Fahrenheit).
- Grease the pan with butter and line the bottom with baking paper.
- Place the biscuit mixture in the pan and press down well with a glass to line the bottom.
- Bake the crust for 10 minutes.
- Reduce the heat to 160 degrees Celsius (320° F).
- Mix the cream cheese with the sugar for 3 minutes.
- Add the eggs, one at a time, and mix well after each addition.
- Next, add the coconut milk, vanilla, and a pinch of salt.
- Homogenize everything.
- Pour the cream cheese over the crust and return the pan to the oven for 40 minutes.
- Once baked, turn off the heat and let the cheesecake cool in the oven. After 2 hours, place it in the fridge.
The blackberry jelly:
- Dice the dried thyme well.
- Wash the blackberries and put them in a saucepan over medium heat.
- Add the water, sugar, and thyme.
- Stir well and simmer for 5 minutes.
- Then put the blackberries through the blender and put them back on the heat.
- Cook for another 5-10 minutes, until the liquid is reduced to a paste.
- Pour the jelly over the cheesecake and refrigerate again for 3-4 hours, until sufficiently hardened.
- Portion it out with a hot knife.
- Each slice of this blackberry and thyme jelly cheesecake tastes wonderful and is a gorgeous contrast of colors. Enjoy!
Notes
Related: Blueberry Banana Cheesecake
Related: Amaretto Cheesecake
Related: Snickers Cheesecake
Related: Black Forest Cheesecake
Related: Mango & Chocolate Cheesecake
