Marbled blackberry cheesecake

Marbled blackberry cheesecake

Total: 1 hr 30 Min. | Active: 30 Min.
Nutritional value / piece: 204 kcal
, Fat: 12 g
, Carbohydrate: 19 g
, Protein: 5 g


16 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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Oat base

80 g white flour
60 g fine whole-grain rolled oats
50 g ground hazelnuts
2 tbsp ground cane sugar
¼ tsp salt
80 g butter, melted, left to cool
2 tbsp honey

Cream cheese and yoghurt mixture

360 g plain yoghurt
200 g double cream cheese
50 g ground cane sugar
1 parcel bourbon vanilla sugar
1 organic lemon, use a little grated zest and 1 tbsp of juice
4 eggs
3 tbsp Maizena cornflour
1 pinch salt

Blackberry puree

250 g blackberries
2 tbsp ground cane sugar
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One square springform pan (approx. 23 cm), base lined with baking paper, sides greased.

How it's done

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Oat base

Mix the flour, oats, nuts, sugar and salt in a bowl. Mix in the butter and honey. Spread the mixture over the bottom of the prepared tin, press down firmly with the base of a glass.

Cream cheese and yoghurt mixture

Using the whisk on a mixer, whisk the yoghurt with all the other ingredients up to and including the salt. Spread the cream cheese and yoghurt mixture on top of the oat base.

Blackberry puree

Puree the blackberries and sugar until smooth, pass the mixture through a sieve. Spread the blackberry puree on top of the cream cheese and yoghurt mixture, use a wooden skewer to create a marble effect.

To bake

Approx. 1 h in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool in the tin, cut into squares.

Good to know
Note: Instead of fresh blackberries, you can use frozen blackberries that have been defrosted and drained.

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