Blackberry cheesecake Serves 4
It’s that time of year when the hedgerows are full of beautiful juicy blackberries.
Wild fruit tastes so much better than the cultivated varieties from supermarkets, so it’s worth the occasional scratch from the bramble bushes when picking.
Gathered blackberries are best eaten quickly. But they freeze quite well if you spread them out on trays and bag them once frozen for later use in pies and crumbles.
The sweet tart flavour is usually used in desserts but is also a good accompaniment to duck and pork. It’s wonderful with wood pigeon or cheese as a lightly spiced compote.
150g cream cheese
60g caster sugar (2 x 30g)
Dessertspoon lemon juice
125ml double cream
6 Hobnobs biscuits
1. Crush the biscuits and put into the bottom of four metal rings.
2. Put the cream, 30g of sugar and cheese into a mixing bowl.
3. Add the lemon juice.
4. Whisk until the mixture is very thick.
5. Spoon into the metal rings and smooth over with a palette knife.
6. Place in the fridge for two hours.
7. For syrup put 70g of blackberries, 30g of sugar, the glucose and 30ml of water into a saucepan. Heat for four minutes until the berries break down and release their juices. Push through a fine sieve and cool.
8. Place the cheesecakes on to plates.
9. Top with blackberries and syrup.