Name: Blackberry and mandarin baked cheesecake
Prep time: 35 min
Cook time: 100 min
Total time: 70 min
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)

4 from 1 vote

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Prep Time 35 mins

Cook Time 1 hr 40 mins

Total Time 1 hr 10 mins

Course Dessert Recipes

Servings 5 servings

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)

Instructions

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.