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Cheesecake with vanilla and blackberry sauce

Fluffy, creamy and delicious cheesecake. Not too sweet, just enough. Perfect accompany to your afternoon coffee



  • 250 grams digestive biscuits
  • 475 grams cream cheese (room temperature)
  • 200 grams mascarpone cheese (room temperature)
  • 175 grams caster sugar
  • 2 vanilla pods
  • 100 ml double cream
  • 2 free range medium eggs
  • Zest of a lemon

Blackberry sauce

  • 250 grams of blackberries
  • 2 tablespoons icing sugar
  • A little bit of lemon juice
  • 3 tablespoons water


  1. Place the ingredients for the raspberry sauce in a small pan and simmer for 4-5 minutes, once it cools down put it in the fridge
  2. Preheat your oven at 180 Celsius
  3. Put some butter around your spring form cake tin (23cm)
  4. Crush your biscuits and add the melted butter
  5. Use the back of a glass to press it on the base of your cake tin evenly and tight
  6. Put your cream and the sugar in a large bowl and mix really well 
  7. Then scrape the seed of the vanilla pods and add them in your mix,
  8. Add the eggs, the zest of a lemon and the cream and continue beating until you get a smooth thick consistency
  9. Pour the cream over your biscuits and bake for 30 minutes
  10. Once complete switch off the oven and let is rest in the oven for another 15-20 minutes with the door open
  11. Remove from the oven and carefully remove the spring tin. Allow it to cool down to room temperature before you serve.
  12. You can either pour the sauce on top of the cheesecake, or put it on the side for everyone to help themselves



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