Coughton Court's blackberry cheesecake

Treat yourself to this delicious, fresh dessert made with freshly picked blackberries. If you don't have a cultivated bush in your garden try a quiet hedgerow or piece of scrub land.

Blackberries in a bowl ready for preparation
  • Preparation time 2 hours 30 minutes (prep. time)
  • Serves 8


  • 300g (10.5oz) freshly picked blackberries (washed and drained)
  • 350ml (10.5floz) whipping cream
  • 350g (12oz) full fat cream cheese
  • 350g (12oz) digestive biscuits
  • 120g (4oz) softened butter
  • 130g (4.5oz) caster sugar


  1. Place a 9 inch flan ring on a flat tray and line with greased greaseproof paper.
  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.