Blackberry Swirl Cheesecake
By Sorted
Published on 18 April 2022
We've switched up the traditional biscuit base with a super light sponge to make this a cheesecake with a difference. We also show you a cool technique that's easy to do at home and makes your cake look pretty special - great for showing off in front of your mates.For more great SORTED recipes just visit www.sortedfood.com!Time and servings
40 minsTotal time
8Servings
40 minsPrep time
Ingredients
- 1 egg, for the base
- 40 g of self-raising flour
- 2 sheets of gelatine, for the filling
- 1 punnet of fresh blackberries, to serve
- 40 g of caster sugar, for the base
- 250 g of marscapone cheese, for the filling
- 100 g of icing sugar, for the filling, plus 1 tbsp to serve
- 1 tsp of vanilla essence, for the filling
- 200 ml of double cream, for the filling
- 1 splash of milk, for the filling
Method
Step 1
Preheat the oven to 200°C.Step 2
Crack the egg into a bowl with the caster sugar and whisk for about 5 minutes. Best to use an electric whisk for this as you need it to grow to 3 times its original volume.Step 3
Sieve in the flour and carefully fold together, making sure you maintain as much air as possible.Step 4
Pour the mixture into a deep loose-bottomed cake tin so that the mixture just about covers the base and bake for 8 minutes until golden and the sponge springs back when pressed.Step 5
Leave to cool in the tin.Step 6
Soak the gelatine sheets in cold water for 5 minutes.Step 7
Beat the mascarpone, 100g of icing sugar and vanilla in a bowl for a few minutes until smooth.Step 8
Add the cream and beat until combined. heat the milk in a pan until boiling then squeeze any excess water from the soaked gelatine leaves and dissolve in the milk.Step 9
Whisk into the cream cheese filling so it is evenly dispersed.Step 10
Blitz the blackberries in a small blender with the rest of the icing sugar to make a smooth purée.Step 11
Add half of the purée on top of the sponge and spread out evenly.Step 12
Scoop the mascarpone mixture on top of the puree and spread evenly.Step 13
Pour the rest of the puree into a bottle of some sort so that you can use it to draw a spiral on top of the cheesecake. score the swirl with a cocktail stick from the middle out to the edges 16 times at regular intervals to form a spider web shape.Step 14
Put in the fridge and leave to set for a few hours.Step 15
Push the cheesecake out of the tin and slice a portion to serve with a few fresh blackberries and double cream.