A gorgeous cheesecake with blackberries and blackberry jelly — and a crisp biscuit base with almonds.
This blackberry cheesecake is fresh, creamy and utterly delicious, and full of the wonderful flavour of blackberries and vanilla.
It suits every season, and the cheesecake can of course be decorated with whatever is in season.
I make the biscuit base with oat biscuits and almonds — if you prefer digestives and other nuts, you can easily swap them in.
Likewise, you can leave out the blackberry jelly topping if you are not keen on jelly, or simply want to skip a step — it tastes every bit as good without it.
Cheesecake is without doubt one of my favourite desserts — they are easy to make and there are so many wonderful combinations.
Explore all my other cheesecake recipes — you will find them via the link here: Gourministeriet’s cheesecakes.
Blackberry Cheesecake
Recipe for a creamy, fresh cheesecake with blackberries and blackberry jelly.
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Ingredients
Biscuit base
- 225 g oat biscuits
- 70 g almonds
- 100 g butter
Blackberry syrup for the cream cheese filling (approx. 200 ml)*
- 300 g blackberries – I use frozen
- 200 g sugar
- 1 vanilla pod, seeds scraped out
- 50 ml water
- 2 tbsp lemon juice
Cream cheese filling
- 250 g full-fat cream cheese – not light
- 300 ml whipping cream (38% fat)
- 4 1/2 sheets leaf gelatine
- *Blackberry syrup
Blackberry jelly
- 300 g blackberries – I use frozen
- 50 ml water
- 100 g sugar
- 2 tbsp lemon juice
- 4 1/2 sheets leaf gelatine
You will also need
- Cake ring or springform tin, approx. 18-20 cm
- Acetate cake collar
- Fresh berries
- Optional: chocolate balls or other decorations
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Method
Biscuit base
- Melt the butter in a saucepan.
- Blitz the biscuits to fine crumbs, and blitz the almonds until finely chopped — the almonds can keep a little texture.
- Mix the biscuits and almonds with the butter.
- Line the base of a springform tin with baking paper, then fit an acetate collar around the inside of the ring. If using a cake ring, place it on a chopping board with a piece of baking paper underneath, and line the inside of the ring with acetate.
- Tip the biscuit mixture into the tin, and press it out firmly so the whole base is covered. Chill in the fridge and let it rest.
Blackberry syrup for the cream cheese filling
- Put all the ingredients in a saucepan, including the empty vanilla pod, and bring to the boil.
- Let the blackberry syrup boil over a medium heat for approx. 10-15 minutes, until well reduced and slightly thickened.
- Strain the mixture through a fine-mesh sieve — you should have approx. 200 ml syrup. Top up with a little water if needed.
- Pour 150 ml of the syrup into a bowl, and let it cool completely. Pour the rest into a small saucepan — this will be used to dissolve the gelatine in. (See the next step "Cream cheese filling")
Cream cheese filling
- Soak the gelatine in a large bowl of cold water for approx. 15 minutes.
- Whip the cream to soft peaks — take care not to over-whip it.
- Stir the cream cheese into the whipped cream, then stir in the cooled blackberry syrup, a little at a time. Stir until the mixture is smooth and free of lumps.
- Heat the remaining blackberry syrup in the saucepan — it just needs to be hot enough to melt the gelatine, and does not need to boil.
- Turn off the heat, and stir in the soaked, squeezed-out gelatine sheets, one at a time.
- Fold a couple of large spoonfuls of the cream cheese filling into the saucepan to cool the mixture down, and stir until free of lumps.Doing this prevents the gelatine from setting into lumps when it is stirred into the large bowl of filling, as it is gently brought down to the same temperature as the filling.
- Then fold the blackberry/gelatine syrup into the cream cheese filling, and stir until you have a smooth cream.
- Pour the filling over the biscuit base — spread it out with a spoon if needed, and tap the tin gently on the worktop to knock any air bubbles out of the mixture.
- Return the cake to the fridge, and let it set for at least 3 hours.
Blackberry jelly
- Soak the gelatine in a large bowl of cold water for approx. 15 minutes.
- Put the blackberries, water, lemon juice and sugar in a saucepan and bring to the boil.
- Turn down to a medium heat and let it simmer for approx. 5-8 minutes, until the blackberries are soft and completely broken down.
- Strain the purée through a fine-mesh sieve — there must be no lumps in the juice. You should end up with 250 ml blackberry juice; if there is not enough, top up with a little water.
- Stir the gelatine into the hot blackberry juice until dissolved, and let it cool to approx. 30 °C.
- Pour the blackberry juice over the cake, and return it to the fridge for at least 2 hours or until the jelly has set. It is a good idea to leave it overnight.
- Before serving, top the cake with fresh berries, chocolate balls and/or edible flowers. Use whatever the season has to offer.
Nutrition
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Hvor stor springform er opskriften til?
Hej Louise
18-20 cm passer til denne portion 🙂
Warm wishes, Dianna
Hej
Kan jeg bruge digistive i stedet for noget med mandler
Hej Yvonne
Ja det kan du sagtens gøre 🙂
Warm wishes, Dianna
Det blev til den bedste cheesecake jeg nogensinde har smagt. Mange tak for opskriften. Sender gerne et par fotos, hvis det skulle være.
De bedste hilsner fra Bornholm, Nanna
Hej Nanna
Hvor er det bare virkelig dejligt at høre – tusind tusind tak for de søde ord 🙂
OG du er altid velkommen til at sende billeder, elsker at følge med – de kan sendes til info@gourministeriet.dk 🙂
Warm wishes, Dianna
Hej Dianna
Kan se du skr man ka fryse cheececaken,, men bliver den ikke underlig i konsistens, både toppenog ostedelen ? skal holde lidt større fødselsdag i sept, og syntes det er perfekt til årstiden men, men bliver nødt til a lave den noget før, og kan jeg fyse uden form, men lade platringe blive på ? mange hilsner Ulla
Tak for den fine opskrift, min bund blev ret hård, skal den stå ude i et stykke tid inden servering?
Hej Lisbeth
Hmmm det synes jeg ikke jeg plejer at opleve. Prøv at mase den lidt mindre næste gang, og brug evt. lidt mindre smør også:)
Warm wishes, Dianna
Kan man lave denne opskrift som portionsanretninger i stedet? Og er der så noget jeg skal være særlig opmærksom på?
Hej Laura
Det kan du sagtens, du kan lave den i små cylinder – eller i glas.
Der er ikke noget du umiddelbart skal gøre anderledes.
Men har du set disse nemme opskrifter, uden husblas mon?
https://gourministeriet.dk/brombaer-cheesecake-i-glas-klar-paa-under-15-minutter/
https://gourministeriet.dk/cheesecake-i-glas-med-brombaerkompot/
Warm wishes, Dianna
Kagen ser super lækker ud. Jeg vil lave den til min svigermors fødselsdag, men kan den laves nu og fryses, altså også med pynten?
Elsker som du også cheesecake.
Kan se at der er nogle opskrifter uden husblas og andre uden. Hvad gør forskellen?
Hej Hanne
Dem jeg har lavet uden husblas er de portionsanrettede, de kræver ikke husblas da de ikke skal være skærefaste.
Skal klagen være skærefast, så er den nødt til at have lidt husblas, så man sikrer den holder formen 🙂
Warm wishes, Dianna
Hej
Hvis jeg bruge friske brombær er det samme mængde som frosne ?
Mvh
Helle
Hej.
Kan den laves to dage før servering?
– Simone
Hej Simone
Det kan den sagtens, – du skal blot lade den stå i formen 🙂
På den måde sikrer du at formen holder og den ikke for stød fra andre ting i køleskabet, – men også at den ikke tager smag fra andet i køleskabet 🙂
Warm wishes, Dianna
Hej
Tusind tak for mange lækre opskrifter.
Har lige et spørgsmål til brombærcheesecaken. Er det korrekt at der ikke skal flormelis i ostecremen, kan læse mig frem til at det har du nemlig stort set i alle dine andre cheesecake
God weekend☀️
Hej Louise
Tusind tak for de søde ord:)
Super godt spottet:)
Men den er god nok, – for brombærsiruppen koges ind med sukker, og sukkeret kommer derfor derfra:)
Men smag den endelig til, måske du ønsker den mere sød, – du kan altid tilsætte flormelis hvis du ønsker:)
Warm wishes, Dianna
Jeg har en færdiglavet brombær sirup på flaske, kan jeg bruge den?
Hej Mujesira
Det tænker jeg sagtens du kan, – smag evt. til inden du tilsætter alt flormelissen om den skal være mere eller mindre sød:)
Warm wishes, Dianna
Kan man mon bruge blandet bær istedet? Jeg kan simpelthen ikke finde brombær.. smuk kage
Hej Nana
Det kan du sagtens gøre 🙂
Og tusind tak:)
Warm wishes, Dianna
Man den laves på forhånd og fryses ?
Hej Nanna
Det kan du sagtens gøre ja:)
Warm wishes, Dianna
Hvor stor springform er opskriften til?
Man den laves på forhånd og fryses ?
Hvor køber du brombær på frost, jeg kan ikke finde dem? Kun i en bærmix frost pose..
Hej Donna
Jeg har SÅ mange brombærbuske i baghaven, så køber dem sjældent 🙂
Men har set at Min Købmand har dem fra mærket Gestus, og jeg er også ret sikker på at jeg har set dem i Kvickly 🙂
Warm wishes, Dianna
Kagen ser flot og lækker ud!:)
Hvor meget vand skal jeg starte med at hælde i brombærgeléen i trin 2?
Hej Charlotte
Tusind tak 🙂
Arh ja, godt du skriver det:) 1/2 dl – jeg har opdateret det på opskriften 🙂
Rigtig dejlig dag 🙂
Warm wishes, Dianna