He makes it look so easy, so I tried it, loved itand decided to juice it up a bit.
I created a colourful layered cheesecake using the blackberry fruit as a natural colouring. Layering using blackberry juice as a dye adds a colourful and visual appeal to your cheesecake as well as an extra depth of flavour.
The perfect dessert to share with friends or just keep for yourself!
Who’s watching, right?
Just The Right Amount of Cheesecake For 2 People
This recipe creates two individual blackberry cheesecakes using round steel chef rings as moulds. You may also want to use a food processor to crush up the biscuits but this easily be done by hand or with a rolling pin.
Lightly butter two 8cm steel chef rings and place on a baking tray lined with parchment paper.
Melt the butter gradually in a saucepan over a low heat
Crush up the biscuits, either by hand or in a food processor. Nice fine crumbs please.
Pour the melted butter over the crumbs and mix till combined. Spoon 2 tablespoons into each ring, pressing down evenly and firmly. Now place the tray into the fridge for about 20 minutes.
Make the cheesecake filling
In a bowl whisk the cream and sugar until fairly stiff, add the cream cheese and whisk again to combine.
In a sieve over a small bowl crush 10 of the blackberries so you get the juices dripping through into the bowl leaving the seeds behind in the sieve - which can be discarded.
Now split the cream filling mixture into two equal amounts. In one bowl add two teaspoonfuls of the blackberry juice and beat until mixed and non streaky.
Carefully spoon the blackberry mix on top of the biscuit base and level off with the back of a spoon. Put in the fridge for about 10 minutes.
After 10 minutes pour the uncoloured creamy mixture on top of the blackberry base, taking care not to mix the two. You want to create a nice sharp edge between the two layers as this will add to the visual effect when you serve your cheesecakes.
Using a teaspoon drops spots of blackberry juice over the top of each cheesecake and with a knife or cocktail stick swirl the blackberry sauce to decorate your cheesecake.
Place in a fridge to set overnight or at least 4 hours.
Don’t rush this time as the cheesecake recipe needs time to set properly, otherwise, when you lift off the steel ring the whole dessert will just collapse. Run a knife under some hot water then slip it down the side of the steel ring to help release the cheesecake. Slide the steel ring up to reveal your layered blackberry cheesecake. You should see two distinctive layers to the cheesecake, one creamy white the other a creamy mauve colour. Decorate with a few extra blackberries and sprinkle with icing sugar for effect.
Save Time When You’re in a Hurry
In his recipe, Gordon whisks the cream in the cheesecake filling to a stiff peak. Doing so will make an instantly stable serving that will not flop when you take off the metal ring. It cuts out all the “fridge” time, so if you are in a hurry - go for it.
What’s Your Favourite?
Let me know by commenting below what your favourite method or flavouring is and I’ll make a video of it soon. Also, please SHARE with your friends by clicking on the Social buttons. Enjoy!