Blackberry cheesecake squares

Name: Blackberry cheesecake squares
Prep time: 20 min
Total time: 110 min
Yield: 12
Ingredients: 80 g ground cane sugar; 2 tbsp Maizena cornflour; 2 tsp icing sugar; 1 parcel vanilla sugar; 160 g butter biscuit; 90 g butter; 400 g double cream cheese; 3 eggs; 1 organic lemons; 500 g blackberries; 50 g blackberry jam; ¼ tsp sea salt; 2 pinch gingerbread spice; 1 pinch salt; 1 ½ tbsp lemon juice

Total: 1 hr 50 min. | Active: 20 min.

vegetarian

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Ingredients

for 12 pieces

Base
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

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

To bake
300 g	blackberry
1 ½ tbsp	lemon juice
2 tsp	icing sugar

How it's done

Base

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.

Filling

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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