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CHEESECAKE WITH BLACKBERRY JELLY AND THYME

Blackberry Cheesecake

Paula
4.90 from 49 votes
Prep Time 30 minutes
Cook Time 40 minutes
Course Dessert
Cuisine International
Servings 12

Ingredients
 
 

Cheesecake:

  • 200 g digestive biscuits
  • 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

    CHEESECAKE WITH BLACKBERRY JELLY AND THYME
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