Blackberry Swirl Cheesecake

Ingredients

• 1 egg, for the base

• 40 g of self-raising flour

• 2 sheets of gelatine, for the filling

• 1 punnet of fresh blackberries, to serve

• 40 g of caster sugar, for the base

• 250 g of marscapone cheese, for the filling

• 100 g of icing sugar, for the filling, plus 1 tbsp to serve

• 1 tsp of vanilla essence, for the filling

• 200 ml of double cream, for the filling

• 1 splash of milk, for the filling

6 servings

Calories~508 kcal

Protein~6 g

Carbs~41 g

Fat~36 g

Fiber~2 g

Sugar~33 g

Total recipe

Calories~3,050 kcal

Protein~35 g

Carbs~245 g

Fat~215 g

Fiber~12 g

Sugar~195 g

Method

• Step 1

  Preheat the oven to 200°C.

• Step 2

  Crack the egg into a bowl with the caster sugar and whisk for about 5 minutes. Best to use an electric whisk for this as you need it to grow to 3 times its original volume.

• Step 3

  Sieve in the flour and carefully fold together, making sure you maintain as much air as possible.

• Step 4

  Pour the mixture into a deep loose-bottomed cake tin so that the mixture just about covers the base and bake for 8 minutes until golden and the sponge springs back when pressed.

• Step 5

  Leave to cool in the tin.

• Step 6

  Soak the gelatine sheets in cold water for 5 minutes.

• Step 7

  Beat the mascarpone, 100g of icing sugar and vanilla in a bowl for a few minutes until smooth.

• Step 8

  Add the cream and beat until combined. heat the milk in a pan until boiling then squeeze any excess water from the soaked gelatine leaves and dissolve in the milk.

• Step 9

  Whisk into the cream cheese filling so it is evenly dispersed.

• Step 10

  Blitz the blackberries in a small blender with the rest of the icing sugar to make a smooth purée.

• Step 11

  Add half of the purée on top of the sponge and spread out evenly.

• Step 12

  Scoop the mascarpone mixture on top of the puree and spread evenly.

• Step 13

  Pour the rest of the puree into a bottle of some sort so that you can use it to draw a spiral on top of the cheesecake. score the swirl with a cocktail stick from the middle out to the edges 16 times at regular intervals to form a spider web shape.

• Step 14

  Put in the fridge and leave to set for a few hours.

• Step 15

  Push the cheesecake out of the tin and slice a portion to serve with a few fresh blackberries and double cream.