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This cheesecake ticks all the boxes. A buttery biscuit base, a not-too-sweet baked cheesecake filling with a pretty blackberry swirl through it, and to top it off, a nutty crumble that becomes golden brown in the oven. Tick, tick, tick.
Lightly grease and line the base and sides of a 20 cm springform cake tin with removable base with baking paper.
Place the biscuits and cinnamon in a food processor and blitz to finely ground the biscuits. Add the melted butter and blitz to combine. Spread into the base of prepared tin, pressing and smoothing with the back of a spoon to make an even surface. Refrigerate for 30 minutes.
Preheat the oven to 150 °C. Combine the flour, pecans, oats, coconut, sugar and cinnamon in a medium bowl and stir to combine. Add the butter and using your fingertips, rub it into the flour mixture, until it begins to resemble coarse crumbs and clump together. Spread the crumble mixture onto a small baking tray and refrigerate.
Place the cream cheese, sour cream and ¾ cup (165 g) of the sugar in a food processor and blend until smooth and creamy. Add the cornflour mixture and vanilla and blend to combine. Add the eggs, one at a time, blending between each addition, to combine. Set aside. Place the blackberries and remaining caster sugar in a small bowl and mash with the back of a fork. Pour the cream cheese filling into the prepared tin. Drop a spoonful of the mashed blackberries at intervals over the top and swirl through with a knife to make a marble pattern. Tap the tin firmly on the kitchen bench to remove any air bubbles.
Bake the cheesecake for 1 hour–1 hour 15 minutes, until just set with a slight wobble in the centre. Bake the crumble mixture for 45-60 minutes, until crisp and golden brown. Remove crumble from the oven and once cooled, store in an airtight container until required. Leave cheesecake in the oven to cool with door ajar for 4 hours, or up to overnight. This helps to prevent cracking. Once cooled chill cheesecake in the refrigerator for at least 1 hour before serving.
To finish preparing the crumble topping, place the blackberries, sugar and water in a small saucepan and bring to the simmer over low heat. Simmer for 3-4 minutes, until blackberries begin to soften and release their juices. Remove berries from the liquid and set aside. Simmer the liquid for a further 2 minutes, or until syrupy and thick enough to coat the back of a spoon. Set aside to cool. Refrigerate until required.
To serve, pile the blackberries and syrup on top of the cheesecake and scatter with crumble mixture.
150 g plain sweet biscuits
½ teaspoon ground cinnamon
100 g unsalted butter, melted
⅓ cup (50 g) plain flour
⅓ cup (30 g) pecans, coarsely chopped
¼ cup (25 g) rolled oats
¼ cup (20 g) shredded coconut
2 tablespoons brown sugar
1 teaspoon ground cinnamon
50 g butter, at room temperature, cut into cubes
2 x 125 g punnets (250 g) Driscoll’s blackberries
2 tablespoons caster sugar
1 tablespoon water
500 g cream cheese, softened at room temperature
250 g sour cream
¾ cup (165 g) + 1 tablespoon caster sugar
1 tablespoon cornflour blended with 1 tablespoon water
1 teaspoon pure vanilla extract
125 g punnet Driscoll’s blackberries