Blackberry and mandarin baked cheesecake

Blackberry and mandarin baked cheesecake

Course: Dessert Recipes
Servings

5

servings
Prep time

35

minutes
Cooking time

1

hour 

40

minutes
Calories

680

kcal

Ingredients

  • 100g butter, chilled and cubed

  • 1 1/3 cups plain flour

  • 1/3 cup milk

  • 500g cream cheese, at room temperature

  • 1/2 cup cream

  • 3/4 cup caster sugar

  • 1 mandarin, zest and juice

  • 2 Tbsp plain flour

  • 3 eggs

  • 200g frozen blackberries, thawed

  • Icing sugar and freeze-dried berries (optional)

Directions

  • Grease and line the base of a 22cm springform cake tin with baking paper.
  • In a mixing bowl, rub butter and the first measure of flour together until crumbed. Gradually add the milk and mix until combined. Refrigerate for 30 mins.
  • Preheat oven to 200C. Roll the pastry out on a floured surface and line the base and sides of the prepared cake tin. Refrigerate for 20 mins then blind bake for 20 mins. Remove from oven.
  • Turn the oven down to 160C.
  • Beat the cream cheese, sugar, and mandarin zest until smooth. Beat in the (second measure of) flour and mandarin juice.
  • Beat the eggs in one at a time, followed by the cream.
  • Fill the cake shell with the filling. Scatter the blackberries and lightly push to submerge into the filling. Bake for 60-70 mins or until the center has set. Turn off the oven, leaving the cake in to cool with the door open. Refrigerate overnight.
  • Dust with icing sugar and freeze-dried berries before serving.