Blackberry cheesecake squares

Blackberry cheesecake squares

Total: 1 hr 50 Min. | Active: 20 Min.
Nutritional value / piece: 289 kcal
, Fat: 18 g
, Carbohydrate: 26 g
, Protein: 5 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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160g butter biscuit (e.g. Petit Beurre), crushed
90g butter, soft
1 organic lemon, use grated zest only
¼tsp sea salt
50g blackberry jam


400g double cream cheese (e.g. Philadelphia)
80g ground cane sugar
1parcel vanilla sugar
2pinches gingerbread spice
2tbsp cornflour
3 eggs
1pinch salt
200g blackberries

To bake

300g blackberries
1 ½tbsp lemon juice
2tsp icing sugar
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One cake tin (approx. 30 cm), greased and floured

How it's done


Mix the biscuits, butter, lemon zest and salt. Transfer the mixture to the prepared tin, press flat, press down firmly, chill for approx. 30 mins. Spread the jam over the top.


Combine the cream cheese with all the other ingredients up to and including the salt, mix well using the whisk on a hand mixer. Stir in the blackberries, spread over the base.

To bake

Approx. 60 mins. in the lower half of an oven preheated to 170°C. Remove from the oven, leave to cool in the tin, cut into squares. Mix the blackberries, lemon juice and icing sugar, serve with the cake.

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