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Blackberry and Blackcurrant Cheesecake

45 mins plus time to chill



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45 mins plus time to chill

Cherry Tarts


This dessert is easy to make and looks wonderful and tastes delicious

Oven temperature




  1. Grease and line a 9” loose bottom cake tin.

  2. Blitz biscuits


  1. Melt butter slowly then add the crumbled biscuits and press into the bottom of the prepared tin. Allow cooling for at least 30 minutes in the fridge

  2. Scrape seeds out of the vanilla pod and add to cream cheese whisk together.

  3. In a clean bowl whisk cream to soft peaks then fold into the cream cheese with 1 teaspoon of jam mix well

  4. Cover the biscuits with a small amount of this cream mixture.

  5. Add 1 tablespoon of jam to the cream mixture then again spoon some onto the cheesecake.

  6. Repeat stage 5 until all the cream and jam mixture is in the tin (by adding the jam at different times the layers get darker as you go!)

  7. Place the cheesecake in the fridge for another hour to chill and firm up.

  8. Soak gelatin leaves in cold water for 5 minutes then drain and squeeze out excess water,

  9. Spoon the remaining jam (should be approx. ½ the jar) into a pan add 100ml water and 50g of berries, and gently simmer for 3 minutes

  10. Stir in the gelatine until dissolved and pour into a glass jug and cool for 30 minutes

  11. When completely cool pour the top of the cheesecake.

  12. Refrigerate until you are ready to eat and the jelly is firm to touch.

  13. Decorate with the rest of the berries.

Cooks tips

Try this recipe it is not difficult and look stunning. Good news you can make it in advance as it will keep in the fridge for 3 days!

Serve with

A swirl of cream!

Other recipe ideas

Wine pairing


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Vegetarian information

Your feedback:-

Cherry Tarts


  • 100g butter

  • 300g oaty biscuits

  • 1  Vanilla pod or 1 tsp vanilla essence

  • 500g light cream cheese

  • 300ml double cream

  • 475g blackcurrant jelly

  • 4 sheets gelatine

  • 250g blackberries and blackcurrants

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