Blackberry Cheesecake Tart

A pink cheesecake covered with berries, mint leaves and meringues with a chocolate crust.

A smooth and creamy blackberry cheesecake tart made with fresh blackberries encased in a rich chocolate crust. The ultimate dessert!

5 from 1 vote

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Course: Dessert

Cuisine: western

Prep Time: 30

Cook Time: 40

Chilling time: 6

Total Time: 7 10

Servings: serves

Calories: 370kcal

Author: Lucy - Bake Play Smile

Equipment

food processor, blender or Thermomix
Beaters, stand-mixer or Thermomix
Oven

Ingredients

For the base

250 g plain sweet chocolate biscuits like Arnotts Choc Ripple
50 g (½ cup) almond meal
125 g butter melted

For the filling

250 g (2 cups) Driscolls blackberries
110 g (½ cup) caster sugar
60 g (½ cup) water
375 g cream cheese full fat
120 g (½ cup) sour cream full fat
2 eggs
1 tsp vanilla extract
berries, chocolate, gold sugar, fresh mint leaves and meringue kisses to decorate, optional

Instructions

Conventional Method

Grease a 24cm tart tin (with a removable base) and set aside. Place the tart tin onto a large flat baking tray.
Crush the biscuits in a food processor or blender until fine crumbs remain. Stir through the almond meal and melted butter until well combined.
Press the mixture into the base and sides of the tart tin (use a round flat spoon or glass to press it down firmly). Chill in the fridge or freezer for 30 minutes.
Place the blackberries, sugar and water into a saucepan over medium heat until the sugar has dissolved. Increase the heat and cook the mixture simmering for 5 minutes. Allow to cool completely.
Place the mixture into a blender or food processor and mix until smooth.
Pour the blackberry puree into a strainer to remove any seeds (discard the seeds) and set aside.
Preheat oven to 140 degrees celsius (fan-forced).
Beat the cream cheese and sour cream with a stand-mixer or hand-held beaters until smooth and creamy.
Add the eggs (beating through one at a time) and slowly add the blackberry puree and vanilla extract. Continue to beat until smooth and combined.
Pour the mixture into the chocolate base (filling to the top).
Bake for 30 minutes or until just set. Leave in the oven with the door only slightly ajar for 2-3 hours before placing into the fridge to cool completely.
Decorate with extra berries, chocolate, gold sugar, fresh mint leaves and meringue kisses.

Thermomix Method

Grease a 24cm tart tin (with a removable base) and set aside. Place the tart tin onto a large flat baking tray.
Place the butter into the Thermomix bowl and melt for 2 mins, Speed 2, 100 degrees (or until melted). Add the chocolate ripple biscuits and almond meal and mix on Speed 9, 6 seconds. Press the mixture into the base and sides of the tart tin (use a round flat spoon or glass to press it down firmly). Chill in the fridge or freezer for 30 minutes.
Place the blackberries, sugar and water into a clean and dry Thermomix bowl. Heat on 100 degrees, Reverse, Speed 2, 8 minutes (MC on). Allow to cool slightly.
Mix on Speed 9 for 10 seconds or until pureed. Pour the blackberry puree into a strainer to remove any seeds (discard the seeds) and set aside.
Preheat oven to 140 degrees celsius (fan-forced).
In a clean and dry Thermomix bowl, add the cream cheese, eggs and sour cream. Mix on Speed 5, 15 seconds. Scrape down the sides of the bowl and repeat for a further 15 seconds (or until smooth).
Add the blackberry puree and the vanilla extract and mix on Speed 4, 5 seconds or until combined.
Pour the mixture into the chocolate base (filling to the top).
Bake for 30 minutes or until just set. Leave in the oven with the door only slightly ajar for 2-3 hours before placing into the fridge to cool completely.
Decorate with extra berries, chocolate, gold sugar, fresh mint leaves and meringue kisses.

Notes

RECIPE TIPS & NOTES

Ingredients Information:

plain chocolate cookies – here in Australia, I like to use Arnott’s Choc Ripple biscuits, but you can use absolutely any brand you like!
almond meal – can be bought in packets from the baking section of any major supermarket or health food shop. It has a fine grainy texture and is made from raw and unpeeled almonds. Alternatively you can make your own using this recipe.
butter – you can use either salted or unsalted butter in this recipe. Once you’ve mixed the butter through the almond meal and chocolate biscuit crumbs, you should be easily able to press the mixture into your tart tin. If it’s too dry, add a little more melted butter and mix again (the amount you need will depend on the brand of chocolate biscuits you use).
Driscolls blackberries – these fresh blackberries are grown in Australia and add the most delicious berry flavour to the tart
Cream cheese and sour cream - I recommend using full fat versions in this recipe.

More Recipe Tips

Don't overbeat your mixture - this will cause it to crack when cooked.

Baking the cheesecake tart - place a small baking dish filled with water on the bottom shelf of your oven - this will keep your cheesecake tart moist. Place the cheesecake on the middle shelf.

Allow the cheesecake to cool in the oven - after your tart has finished cooking, leave the oven door slightly ajar or closed for 2-3 hours and allow the cheesecake to cool slowly (this will minimise any cracking or sinking).

Storing – Chill the cheesecake in the fridge for a minimum of 4-6 hours before serving (or overnight) and consume within 3 days.

Freezing – Individual slices can be wrapped in foil or plastic wrap then placed into sealable plastic bags for up to 1 month.

Defrosting – place the frozen cheesecake slices in the fridge overnight to defrost.

Serving – serve this cheesecake chilled with your choice of toppings – such as extra fresh berries, meringue kisses, grated chocolate, whipped cream and fresh mint leaves.

Nutrition