This weekend was we had a neighbourhood barbecue, where my main responsibility was to lay on a good spread of cake.
Last year I made five different cakes, all of which went down well, so expectations were high. As we were away on a camping trip last week I didn’t have much time to prepare, so I had to make a fairly speedy shortlist of cakes, to try and cover off enough different tastes that there would be something for everyone.
Annoyingly I didn’t get any photos of the whole spread, so I’ll just have to blog them one by one, starting with these – mini blackberry cheesecakes.
The blackberry season isn’t really in full swing here yet, but there were enough on the bushes within a 5 minute walk of my house to whip up these dead simple individual cheesecakes.
There’s something about the deep purple of cooked blackberries that I just can’t resist, and I can’t think of a better base for them than a baked cheesecake. These mini cheesecakes are brilliant because they’re so much quicker to make than a normal cheesecake and it makes the recipe easier to scale up or down depending on how many you need.
This is definitely not going to be the last time you see mini cheesecakes here – I’m already thinking about making another batch with the last of the summer peaches, and then move on to apples, pears and other autumn flavours…
Mini blackberry cheesecakes (recipe adapted from All Recipes)
- 65g hobnobs
- 15g butter, melted
- 200g cream cheese
- 65g caster sugar
- 1 egg
- 1/2 tsp vanilla extract
- zest and juice of 1 lemon
- 150g blackberries
- 2 tbsp caster sugar
- 1 tbsp flour
Blitz the hobnobs in a food processor until they form fine crumbs, then pour in the melted butter while the mixer is running. Spoon the crumbs into 8 cupcake cases and press down with the back of a spoon, then bake at 180 degrees for 10 minutes.
While the bases are baking, beat the cream cheese, sugar, egg, vanilla and lemon zest and juice together until smooth and creamy. Once the based are done, pour the cheesecake mixture on top and bake for another 30-40 minutes, until firm and turning golden around the edges. Leave to cool.
For the topping, heat 100g of the blackberries with 1 tbsp sugar, 1tbsp water and 1 tbsp flour, stirring until the berries break down and the liquid thickens. Spread on top of the cheesecakes. Heat the remaining 50g of blackberries with the second tbsp of sugar, but stop before the berries turn into mush, and spoon the still whole berries on top of the jammy layer. Leave in the fridge to set, then remove from the cupcake cases and serve.
Still to come from my barbecue cake spread are chocolate orange fudge cake, lime drizzle cake, millionaire’s shortbread and strawberries and cream bars – pictured above with the blackberry cheesecakes. Keep an eye out for them appearing here soon!