Bramley Apple Cheesecake with Stewed Blackberries
Indulge in the perfect harmony of sweet and tangy flavors with this Bramley Apple Cheesecake with Stewed Blackberries. Featuring a buttery digestive biscuit base, a rich and creamy cheesecake layer, and a luscious Bramley apple compote, this dessert brings a delightful twist to a classic treat. Topped with jewel-like stewed blackberries, this no-bake cheesecake combines the tartness of seasonal fruits with the smoothness of cream cheese, creating a show-stopping centerpiece for any occasion. With just 30 minutes of preparation and minimal cooking, this recipe is an effortless way to impress your guests. Serve it chilled for a refreshing dessert that beautifully balances texture and flavor. Perfect for fans of fruit desserts, cheesecakes, and vibrant, crowd-pleasing delicacies!
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Recipe Information
Ingredients
- 200 grams Digestive biscuits
- 100 grams Unsalted butter
- 500 grams Cream cheese
- 150 grams Caster sugar
- 200 ml Double cream
- 1 teaspoon Vanilla extract
- 2 large Bramley apples
- 2 tablespoons Lemon juice
- 2 tablespoons Light brown sugar
- 200 grams Blackberries
- 50 ml Water
- 1 tablespoon Icing sugar
Instructions
Start by preparing the base: Crush the digestive biscuits into fine crumbs using a food processor or by sealing the biscuits in a plastic bag and crushing with a rolling pin.
Melt the unsalted butter in a small saucepan or in the microwave. Combine the crushed biscuits with the melted butter until the mixture resembles damp sand.
Press the biscuit mixture evenly into the base of a 23cm springform cake tin, pressing firmly to compact it. Chill in the fridge for 30 minutes to set.
Peel, core, and dice the Bramley apples into small cubes. Add the apples, lemon juice, and light brown sugar into a saucepan. Cook over medium heat for 8-10 minutes until the apples soften and break down into a compote. Allow to cool completely.
In another saucepan, combine the blackberries, water, and icing sugar. Bring to a gentle simmer and cook for 5-7 minutes until the blackberries soften and the juices thicken slightly. Remove from heat and let cool.
In a large mixing bowl, beat the cream cheese and caster sugar together until smooth and creamy. Add the vanilla extract and double cream, and continue to beat until the mixture thickens and forms soft peaks.
Spread half of the cream cheese mixture over the chilled biscuit base, smoothing it out with a spatula. Add a layer of the Bramley apple compote on top, then spread the remaining cream cheese mixture evenly over the apple layer.
Chill the assembled cheesecake in the fridge for at least 4 hours or overnight to set completely.
Once set, spoon the stewed blackberries over the top of the cheesecake as a garnish. Serve chilled and enjoy!
Nutrition Facts
Calories |
4602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.2 g | 399% | |
| Saturated Fat | 183.9 g | 920% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 2731 mg | 119% | |
| Total Carbohydrate | 426.5 g | 155% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 290.9 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 842 mg | 65% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1628 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
