Now why blackberry cheesecake I hear you ask? Well because I love cheesecake and I have more blackberries in my freezer than I know what to do with! A gentle morning walk picking a few token blackberries turned into a 2kg hoard because, well I can’t turn down free food! So here is how I created this Autumnal creation and what you need to create your own.
Prep: 15 mins
Cook: 30 mins
Yields: 8 Servings
500g plain quark
300g extra low fat cream cheese
3 scoops white choc Muscle Mousse
1 teaspoon vanilla extract
100g fresh blackberries
150g reduced fat digestive biscuits or wholemeal crackers
35g coconut oil
1Preheat the oven to 180’c
2Place the biscuits/crackers in a blender and blend until finely crushed. Alternatively put them in a sandwich bag and hit them with a rolling pin. Melt the coconut oil in the microwave for a few seconds. Add to the biscuits and stir until fully coated.
3Pour the mixture into an 8inch loose bottomed cake tin and press the mixture down as tightly as you can (a small flat bottomed saucepan works well!)
4In a separate bowl mix together the quark, cream cheese, Muscle Mousse and vanilla extract. Beat it as hard as you can to ensure there are no lumps of powder.
5Once mixed carefully fold in the blackberries. Pour the mixture on top of the biscuit base and level out.
6Bake on a middle or low shelf for 30 mins. The top should not colour too much, if it does turn the oven down slightly. You still want the middle of your cheesecake to ‘wobble’ when you take it out, don’t wait until it is fully set as it will set further once it is chilled.
7Remove from the oven and allow the cheesecake to come to room temperature before chilling in the fridge for a minimum of 4 hours before removing from the tin.