Blackberry Cheese Cake with Shortbread Crust

 

After baking two different blackberry sponge cake. I need find out a new texture for my blackberry cake season. My favorite cake is classic cheesecake. I like the enriched and silky cream cheese filling in the mouth. The dense of cheese cake is the reason people like it. It is so simple to bake even though I am a new baker. So, cheesecake with blackberry, um… it sounds brilliant. And don’t use digestive biscuits today. It is so boring to use it all the time. Try a new crust for my blackberry cheese cake.

I think baking can reflect a person’s personality. I like to add something new in the classic style. I admit I am an old-school person, but I like to have some different things for my old-school life.

 





Oven Temperature Setting for shortbread crust: 200C/390F for 10 minutes
Oven Temperature Setting for cheese cake : 200C/390F for first 10 minutes; 170C/325F for another 30~35 minutes
Recipe: For a 8” round baking tray 

 

Steps of Blackberry

(1) Put blackberry in the pan. And add sugar in it.

(2) Boiling blackberry for around 5 minutes
(Selena’s Kitchen Talk: We can use a folk mashing a couple of blackberries first. It is easier to cook it. )
(3) Pour through a sieve. Set aside.

 

Steps of Shortbread Crust

(1) Weight all ingredients

(2) Add butter and sugar into a bowl. Mix it well until it looks fluffy and lightly.

 

(3) Add flour into the butter batter. Mix it well

(4) Pout it into a 8” tin. Spread and press it evenly by our fingers or a spoon. Leave it in the fridge around 10 minutes. And then, send it to a pre-heated oven at 200C/390F for around 10 minute until the top become golden.

 

Steps of Cheese Cake

(1) Weight all ingredients

(2) Put all wet ingredients (cream cheese, egg, cream, vanilla extract, and lemon juice) into a bowl. Well-mixed all ingredients into a light yellow batter.

(3) Add sugar and cornstarch into the batter. Mix well again.

(4) Add blackberry filling gradually (3~4 times) into the batter. Use a baking spatula fold the batter gently.

 

Steps of Assembly

(1) Remove shortbread from the oven. Use a spoon to press it tightly again.

(2) Pour the blackberry batter over the shortbread crust. Send it back to the oven. Bake at 200C/390F for 10 minute. And then, turn the temperature to 170C/325F for another 30~35 minutes.
(Selena’s Kitchen Talk: Insert the cake tester into the middle of the cake. If there is no batter left on it, it means it is ready.)

For cheesecake, I’ll leave it into the oven with an open door around 20 minutes. (Of course, the oven is switched off!) It can prevent the sink because the temperature difference.

 

The best taste of cheese cake is to leave in the fridge over 8 hours and EAT it. So, be patient. My friends and I ate this last night. Oh~~ It is so YUM. We were all full, but we still wanted more cheese cake. The sweet-sour flavor of blackberry balances the creamy cheese cake. It is so perfect with shortbread crust. Just one bite, you can have dense cheese cake, sweet-sour blackberry, and crispy shortbread. Look for something to bake for this weekend, try this one. Enjoy it.