Coughton Court's blackberry cheesecake

Puddings and cakes

  • Serves: 8
  • Preparation time: 2 hours and 30 minutes
  • Cooking time:
Cultivated blackberries © Stephen Robson

Cultivated blackberries


  • 300g freshly picked blackberries (washed and drained)
  • 350ml whipping cream
  • 350g full fat cream cheese
  • 350g digestive biscuits
  • 120g butter (softened)
  • 130g caster sugar


  1. Place a 9 inch flan ring on a flat tray and line with greased greaseproof.
  2. Place the biscuits into a processor and mix till fine crumbs are achieved.
  3. Place the crumbed biscuit into a bowl and add the softened butter. With a wooden spoon mix thoroughly.
  4. Fill the base of the flan ring with the crumb mix pressing down firmly. Place in a refrigerator, for at least an hour, to firm up.
  5. Heat up a saucepan and add the blackberries and sugar, gently cook them together until the sugar is melted, keeping the fruit as whole as possible. Remove from heat and allow to cool.
  6. Place the cream cheese into a bowl and mix until smooth.
  7. Whisk the cream till it forms soft peaks.
  8. Carefully fold the cream into the cream cheese using a whisk.
  9. Gently fold in the blackberries to the cream and cheese mix (the aim is to get a marbled effect, so don’t over mix at this stage).
  10. Remove the biscuit base from the refrigerator and fill with the blackberry mix.
  11. Carefully level off the mix and return to the refrigerator for at least a further hour.
  12. When set remove from the refrigerator, carefully slip off the flan ring and gently remove the greaseproof from the sides of the cheesecake. Cut into portions using a sharp knife dipped in hot water. Decorate with a generous sprig of fresh garden mint.