Serves 12
Prep time: 25 minutes
Cook time: 50 minutes
Cooling time over night
Oven temp: 120oc-160oc
Approximate cost per portion £1.72


For the base

85g butter, melted plus a little extra for greasing the cake tin
150g digestive biscuits

1tsp ground clove

1tsp ground cinnamon
1 tbsp caster sugar

For the filling

900g Philly cheese (full fat)

275g caster sugar
3 tbsp plain flour
3 eggs
1 yolk
2 tsp vanilla bean paste or seeds of 1 pod
2 oranges zests
1 lemon juice

150g blackberries dusted in 1tbsp of flour

1tsp ground cinammon
200mls sour cream

For the topping

200mls sour cream
1 lemon juice
2 tbsp caster or icing sugar

2tsp blackberry puree

Prepare a 23cm spring-form cake tin by greasing the base with butter and lining with baking parchment.
Melt the butter on the stove in a small saucepan. Place the digestive biscuits in a food processor and blitz until they resemble fine bread crumbs and add the spices. Add the sugar and pour in the melted butter. Blitz again to combine well.
Press the biscuit mix into the bottom of the cake tin and push well into the edges. Place the cake tin onto a baking tray and put into the preheated oven for 10 minutes. Once cooked, remove and leave to cool.
To make the filling. First beat the cream cheese either by hand or use the paddle attachment of a work top mixer. Do this for about 2-3 minutes until the cheese is light and fluffy. Next, change to a whisk and add the sugar, flour, vanilla, eggs and egg yolk and spices. Whisk until all smooth and combined before adding the orange zest, lemon juice and sour cream.

dust your blackberries in a little flour. This will stop them sinking to the bottom of the cheesecake.
Brush the edges of the cake tin with a little more melted butter before pouring the mixture into the cake tin. Dot in the blackberries evenly around the cake mixture.

Bake at 160oc for 10 minutes before turning the oven down to 120oc and cooking for a further 40 minutes. The cake is cooked once it is set with a little wobble when you give the tin a shake.
Leave the cake to cool in the oven with the door slightly open for 2 hours.
For the topping, combine the sour cream with the lemon juice and sugar. Once the cake is cooled, pour the sour cream over the top of the cake right to the edges. Dot in the blackberry purée and swirl using a skewer or cocktail stick.

Place back into a 180oc oven for 10 minutes to set the sour cream topping. Cool.

Cover with cling film and allow setting in the fridge overnight.
Serve cut into thick slices with a few fresh berries.Ö

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