The wild blackberry cheesecake is a fresh dessert with a strong taste, which does not require baking in the oven. I made this dessert for my boyfriend who is celebrating his birthday today! It’s also a beautiful cake to look at and perfect for any occasion. I made a base with cookies and butter, and you can optionally add some unsweetened cocoa to get a tasty sweet-bitter contrast, but if you prefer desserts with a milder taste, you can safely omit the cocoa: the goodness of the cheesecake will remain unchanged and it will have a more delicate taste!
For more ideas, I recommend the collections:
Cheesecake – Easy and Quick Recipes
Recipes with Blackberries – Sweet and Savory
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: No Bake
Ingredients
- 7 oz digestive biscuits
- 7 tbsp butter
- 4 tbsp unsweetened cocoa powder (optional)
- 8.8 oz mascarpone cheese
- 3.5 oz cream cheese
- 5 oz plain natural yogurt
- 3/4 cup whipping cream
- 1/2 cup powdered sugar
- 5.3 oz wild blackberries
- 5 tbsp sugar
- 1 sheet gelatin sheets
Tools
- Cake Pan
- Hand Mixer
Steps
To make the blackberry cheesecake, blend the cookies, add the melted butter (and the cocoa if you choose to use it), and mix well. Spread the mixture on the base of a springform pan (9.5 inches), pressing firmly with the back of a spoon, and place in the fridge to set.
Prepare the cream using an electric hand mixer: combine the cream cheese with the powdered sugar, yogurt, and mascarpone. Beat until creamy and finally whip the cream and fold it into the cream, mixing very gently from bottom to top.
Pour the cream obtained onto the cookie base, leveling with a spoon. Let it rest in the freezer for a couple of hours.
Blend the blackberries (reserving a few for decoration) and strain them through a fine mesh sieve to remove the seeds, collecting the liquid mixture in a bowl.
Soak the gelatin sheet in cold water. In a saucepan, pour the blackberry puree and add the sugar, cook over low heat. Remove from heat and add the gelatin, stir well and let cool.
Pour the blackberry sauce over the cake, cover the pan with foil, and let it set in the freezer for the last two hours.
When the cake is well set, remove it from the pan, place it on a serving dish, and garnish with the reserved fresh blackberries. Enjoy!
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