Blackberry and Hazelnut Cheesecake Recipe

Celebrate the bounty of blackberry season with this exquisite Blackberry and Hazelnut Cheesecake. This dessert features a unique combination of a crunchy, nutty biscuit base and a luxuriously creamy hazelnut filling, swirled with homemade blackberry compote. It’s the perfect blend of tart and sweet, making it an irresistible addition to any autumn gathering.

Why You’ll Love This: This cheesecake is a flavor masterpiece. The buttery hazelnut base provides a wonderful contrast to the rich, creamy filling, enhanced by the melt-in-your-mouth white chocolate and hazelnut butter. The blackberry compote not only adds a lovely tartness but also dresses up the cheesecake with its vibrant color and fresh, fruity flavor.

Perfect Occasion: This cheesecake is ideal for fall celebrations, holiday dinners, or as a special treat during the blackberry season. It’s also fantastic for birthdays and special occasions where you want a show-stopping dessert that looks as good as it tastes.

Decoration Tips: For an elegant presentation, top the cheesecake with fresh blackberries, a sprinkling of crushed hazelnuts, and perhaps a few mint leaves. You could also drizzle a little melted white chocolate over the top for a stylish finish.

Recipe:

Ingredients:

For the Base:

• 250g biscuits, ground into a fine crumb
• 100g ground hazelnuts
• 115g butter, melted (can be dairy-free)

For the Cheesecake Filling:

• 500g cream cheese (can be dairy-free or full-fat)
• 80g icing sugar
• 270 ml double cream (can be dairy-free)
• 100g white chocolate, melted (can be dairy-free)
• 80g hazelnut butter or cream

For the Blackberry Filling / Topping:

• 400g blackberries, fresh or frozen
• 50ml water
• 1 tbsp cornflour
• 50g sugar

Instructions:

1. Prepare the Blackberry Compote:
   • In a saucepan, combine blackberries, water, and sugar. Simmer gently, then lightly crush the berries.
   • Stir in cornflour and continue to simmer for 10 minutes until thickened.
   • Transfer to a container and refrigerate to cool and thicken further.
2. Make the Base:
   • Lightly grease an 8-inch springform pan.
   • In a bowl, mix ground biscuits, hazelnuts, and melted butter until well combined.
   • Press the mixture firmly into the bottom of the prepared pan. Chill in the refrigerator.
3. Cheesecake Filling:
   • In a mixing bowl, whip the double cream to stiff peaks, being careful not to over whip.
   • Blend in cream cheese, icing sugar, melted white chocolate, and hazelnut butter until smooth.
   • Pour half of the filling over the biscuit base. Swirl some of the blackberry compote through the filling.
   • Add the remaining cheesecake mixture, smoothing the top. Refrigerate overnight to set.
4. Final Assembly:
   • Once set, top the cheesecake with the remaining blackberry compote.
5. Serve and Enjoy:
   • Remove the cheesecake from the pan, slice, and serve chilled.

This Blackberry and Hazelnut Cheesecake is a decadent, flavorful dessert that perfectly combines nutty and fruity elements with creamy indulgence. Enjoy this beautiful creation that’s sure to become a new favorite!