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.
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
- 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.