blackberry cheesecake pie

summer!!!









blackberry cheesecake pie

makes a 20cm/8" pie


pastry
300 g wholemeal flour
200 g cold butter, in small cubes
50 g sugar
50 ml cold milk

rub the butter cubes into the flour and sugar mic until it resembles a crumble
add the milk, mix in quickly and with as little kneading as possible - it's okay if some butter remains in pieces
chill the dough for at least an hour


filling

400 g full-fat cream cheese
100 g sugar
2 eggs
2 tablespoons corn starch
zest of 1 lemon
a dash of vanilla extract

plus:
300 g blackberries

mix the cream cheese and sugar until sugar dissolves
add eggs, one at a time, mixing well each time (you don’t want to beat too much, the batter should not be aerated)
add corn starch, lemon and vanilla and mix in


roll the pasty out to about 0.5cm/ 1/5th " thickness, transfer into a pie pan, cut off the excessive pastry running a knife around the pan edges
pour the filling mixture and toss the blackberries inside
fold the edge of the pastry onto the batter delicately (as it's rather soft) and pinch little bits together for a nice edge
bake for 20 minutes in 200C and then lower the temperature to 180C and bake for another 30 minutes
cool down and rest in fridge for at least three hours before serving so it sets nicely

2 comments:

  1. I could dive right into this delicious-looking slice of goodness, love the blackberries in there!

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    Replies
    1. Oh yes, the cheesecake goodness... The blackberries definitely make it!

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