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:

Betty Bossi Koch-Center


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


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

To bake

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

How it's done

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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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