Individual Baked Blackberry Cheesecake

After a few baking mishaps this week I have loved making these little cheesecakes and I also made some Individual Baked Lemon Cheesecakes too, my family liked them so much I shall will be making some other flavours. I like the fruity berries all through these little cheesecakes but if you prefer not to have so many seeds you could reduce them to a coulis and sieve out all the seeds for a smooth finish, this also makes the cheesecakes more intense in the lovely purple colour and it’s a great way to use up blackberries that the kids have picked.  

This is a really similar recipe to my Individual Baked Lemon Cheesecakes I just exchanged the lemon zest for blackberries which gives a great flavour and lightly colours the mix.

The girls were only to happy to test out my bakes this week even my Creme Brûlée which was more like custard, a real baking fail!  The fruit in this cheesecake makes the filling a little more liquid but still very tasty and I think it would work well with raspberries and gooseberries too. Linking up with the #BWBO bloggers challenge again this week and it’s been really good to bake along with the GBBO and come up with some tasty bakes for my family. 

Blackberry Baked Cheesecake Recipe, Baked cheesecake recipe, easy baked cheesecake recipe, blackberry cheesecake,

Blackberry Baked Cheesecake Recipe, Baked cheesecake recipe, easy baked cheesecake recipe, blackberry cheesecake,

Blackberry Baked Cheesecake Recipe, Baked cheesecake recipe, easy baked cheesecake recipe, blackberry cheesecake,

Blackberry Baked Cheesecake Recipe, Baked cheesecake recipe, easy baked cheesecake recipe, blackberry cheesecake,




Ingredients 

For the base

  • 90 g butter
  • 165 g digestive biscuits

For the filling 

  • 900 g full fat soft cheese such as Philadelphia 
  • 250 g caster sugar
  • 3 tablespoons plain flour
  • 1.5 tsp vanilla essence 
  • Tub of blackberries approx. 190g
  • 3 eggs and 1 yolk
  • 285 ml creme fraiche 

For the topping 

  • Edible rose petals to decorate



Instructions

  • Preheat the oven to gas mark 4 or 180 C.
  • Line the individual spring form cake tins with baking paper.
  • To make the base, melt the butter in a pan and crush the biscuits finely and add to the melted butter. Mix together and then press firmly and evenly into the cake tin. 
  • Bake the base in the oven for 10 minutes and then remove to cool.
  • Preheat the oven to gas mark 9 or 240 C 
  • Using a food mixer with the paddle attachment add the soft cheese and beat for 3-5 minutes until soft and creamy in texture.
  • Add the sugar slowly and beat the mixture on a low setting, add the flour and a pinch of salt, continue to mix, scraping the sides of the bowl and incorporating into the mixture as necessary.
  • Change the paddle attachment to the whisk attachment and add the lemon zest and the vanilla essence.  Whisk the mixture slowly adding in one in egg at a time, add the creme fraiche and mix until smooth and creamy.
  • Once mixed add the blackberries and stir in until mixed be careful so the fruit doesn’t break up too much.
  • Mixing the filing correctly is really important here, because if you over whisk it you will let in too much air and if you under whisk it you risk the mixture being lumpy.  Either of these can have the result of the cheesecake cracking and cooking unevenly.
  • Brush a little of the melted butter onto the sides of the spring form tins. 
  • Pour the filling mixture into the individual tins, checking for any unevenness, smooth out the top with a knife to get a flat, smooth finish.
  • Carefully place into the oven and bake in the middle of the oven for 10 minutes. Reduce the temperature of the oven to gas mark 1/4 or 110 C and bake for 25 – 35 minutes. 
  • Turn off the oven, to check to see if it is ready just take the tin and shake gently it should have a slight wobble.  
  • Leave the cheesecakes to cool in the oven with the door closed for a dry texture to your baked cheesecake, or if you prefer the creamy texture leave to cool with the door ajar for two hours.
  • Cover the cheesecakes carefully and loosely and transfer into the fridge either overnight or for eight hours. 
  • After the time has elapsed run a knife around carefully around the sides of the individual springform tins and carefully remove the cheesecake (I used a kitchen fish slice to help me)  and transfer to a serving plate.
  • Decorate with edible rose petals onto the individual cheesecakes and serve. 

        This cheesecake mix will be enough to make 8 small springform tins, you can refrigerate and keep the cheesecakes for up to five days chilled (if they last that long!)  and because of the high fat content they will freeze really well.

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        Blackberry Baked Cheesecake Recipe, Baked cheesecake recipe, easy baked cheesecake recipe, blackberry cheesecake,

        #BWBO
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        44 Comments

        1. September 6, 2015 / 12:26 pm

          My sons picked some blackberries yesterday. I was going to make a crumble, but this looks a much better idea. Thanks

        2. September 6, 2015 / 12:26 pm

          My sons picked some blackberries yesterday. I was going to make a crumble, but this looks a much better idea. Thanks

        3. September 14, 2015 / 5:11 pm

          how yummy, I have never tried making a baked cheesecake

          • September 18, 2015 / 6:30 pm

            Thank you Samantha it's not as hard as you think and very worth it as they taste amazing 🙂

        4. September 14, 2015 / 7:36 pm

          The heart shaped tins are fab! Must have to look up something similar 🙂

        5. September 15, 2015 / 5:42 pm

          Oh wow that looks amazing cant wait to try it tomorrow

        6. September 27, 2015 / 2:14 pm

          Great tips for how to mix the filling so it doesn't crack – thank you 🙂

        7. Claire Elizabeth Noke
          September 30, 2015 / 7:50 pm

          wow! looks amazing !! 🙂

        8. Pam Francis Gregory
          October 2, 2015 / 9:27 am

          Wow so cute!

        9. October 4, 2015 / 9:28 am

          I'm not a big cheesecake fan but these look delicious

        10. October 4, 2015 / 12:04 pm

          That cheesecake looks great love the heart shape as well 🙂

        11. October 5, 2015 / 6:44 am

          I've never seen cheesecake done as an individual portion before — a nice idea.

        12. October 5, 2015 / 7:02 am

          I love how they were made in the little heart shapes, so pretty!

        13. October 8, 2015 / 2:21 am

          Looks lovely, we still have blackberries in the garden to use a little longer.

        14. October 9, 2015 / 8:02 pm

          Aw love this – it looks so sweet!

          Ashleigh

        15. Claire Elizabeth Noke
          October 11, 2015 / 8:00 pm

          I could just eat one (or two or three) these right now !!

        16. October 14, 2015 / 5:20 pm

          Love cheesecake but have never tried Blackberry cheesecake before. Will have to give it a go.

        17. Layla Thomas
          October 14, 2015 / 8:51 pm

          Cheesecake is one of my faves so I'll have to try this.

        18. October 15, 2015 / 4:51 pm

          Keep meaning to make my own – must give this a try! <3

        19. Annie Costa @LaaMoii
          October 17, 2015 / 7:24 am

          possibly the cutest cheesecake ive ever seen

        20. October 17, 2015 / 10:35 am

          These would be great for using up the last of the blackeberries – love the individual idea too as would really help with portion control here

        21. October 18, 2015 / 12:49 pm

          This would be nice for my daughters birthday party!

          Ashleigh

        22. October 30, 2015 / 10:24 pm

          I am pretty dire at baking but your instructions are fab, I'm sure even I could make it, looks amazing 🙂

        23. October 31, 2015 / 1:14 am

          these look amazing – you put so much detail into the presentation

        24. kim styles
          October 31, 2015 / 6:55 pm

          That looks a gorgeous recipe I have some blueberries- could i used those instead

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