Great Bloggers Bake Off Week Four: Desserts

Sunday 30 August 2015 by

Sadly, due to times and sheer exhaustion, I had to bow out of bread week last week without giving anything a try. But we’re on week four of the Great Bloggers Bake Off, and it’s dessert week! Given a choice of crème brulee, a meringue structure that was frankly terrifying, or cheesecake, it had to be cheesecake for me. I’ve picked a recipe that uses this month’s food of the month too!

Great Bloggers Bake Off, GBBO, Cheesecake, Baking, Gluten free, Blackberry and lemon cheesecake

Blackberry and lemon cheesecake – serves 6

You will need:

  • Whisk
  • Food processor
  • Spring-form cake tin
  • Scales
  • 2 bowls
  • Saucepan
  • Jug

Ingredients:

  • 200g digestive biscuits
  • 100g butter, melted
  • 125g blackberries
  • 2 tsp caster sugar
  • 1 vanilla pod, split
  • 500g full-fat cream cheese
  • 3 free-range eggs
  • ½ lemon, juice only
  • 75ml double cream
  • 56g plain flour
  • 196g caster sugar

Great Bloggers Bake Off, GBBO, Cheesecake, Baking, Gluten free, Blackberry and lemon cheesecake

How to make it:

Preheat the oven to 130°C.

Great Bloggers Bake Off, GBBO, Cheesecake, Baking, Gluten free, Blackberry and lemon cheesecake, Biscuit base

Place the digestive biscuits into a food processor and blend until it looks like breadcrumbs. Mix together with the melted butter, then press into the bottom of the cake tin. Pop in the fridge.

Great Bloggers Bake Off, GBBO, Cheesecake, Baking, Gluten free, Blackberry and lemon cheesecake, Blackberries

For the blackberry purée, put the berries and sugar into a pan along with a splash of water and simmer until the berries become tender. Blend until smooth, then pass through a fine sieve into a bowl. Set aside to cool.

Great Bloggers Bake Off, GBBO, Cheesecake, Baking, Gluten free, Blackberry and lemon cheesecake, Cheesecake mixture

Finally, for the filling itself, scrape the vanilla seeds out from the pods and beat into the cream cheese. In a separate jug, whisk together the eggs, lemon juice and cream. Add half of the egg mixture to the cream cheese and mix together until well combined. Add the flour and sugar, then mix in the remaining egg mixture until smooth.

Great Bloggers Bake Off, GBBO, Cheesecake, Baking, Gluten free, Blackberry and lemon cheesecake

Pour the mixture into the tin, then drizzle over the blackberry purée. Bake for 40 minutes, or until the cheesecake is set and lightly golden on top. Set aside to cool.

I love cheesecake (Little Sis does a fairly phenomenal Nutella cheesecake), and this fresh lemon and blackberry baked cheesecake is no different. I love the fruity flavours, as it’s not too heavy to eat – so you can always go back for seconds! I’m disappointed the blackberry purée didn’t create the beautiful swirl I was going for, but it was just enough to get by.

Great Bloggers Bake Off, GBBO, Cheesecake, Baking, Gluten free, Blackberry and lemon cheesecake

Week four: success

Want to bake along with GBBO and the Great Bloggers Bake Off? Head over to Mummy Mishap to find out more…

Mummy Mishaps

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2 Comments

  1. oooh i bet this was lovely and zingy and fresh flavoured, such a lovely combination of fruity flavours. looks delicious too. thank you for linking up x

  2. Mmm, a lovely way to use blackberries, so,seasonal!

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