Baked Blackberry & Lemon Curd Cheesecake

This classic dessert is perfect for preparing ahead of a dinner party and uses seasonal British blackberries.
Serves 12
Total Time
1 Hour
200g pack of Essential Waitrose All Butter Biscuits, crushed
60g of butter, melted
300g of Essential Waitrose Soft Cheese
300ml of Essential Waitrose Half-Fat Soured Cream
150g of Tate & Lyle Golden Caster Cane Sugar
¼ tsp of Ndali Fairtrade Organic Vanilla 6 Powder
2 large Waitrose British Blacktail Free Range Eggs, beaten
225g of Essential Waitrose Blackberries
4 tbsp of lemon curd
2 tbsp of Tate & Lyle Icing Sugar, for dusting
Step 1

Preheat the oven to 190ºC. Mix together the crushed biscuits and butter until well combined then tip into the base of a deep, 23cm loose-bottomed cake tin. Press down firmly with the back of a spoon and place in the fridge to chill.

Step 2

Meanwhile, place the soft cheese, soured cream, caster sugar and vanilla powder in a large bowl and whisk together until smooth. Add the beaten eggs and whisk again until well blended.

Step 3

Arrange the blackberries on the biscuit base and dot with the lemon curd. Spoon over the cheesecake mixture. Sit the tin on a baking sheet and bake for 40-45 minutes until set and golden brown.

Step 4

Leave to cool in the tin then chill for at least two hours or overnight before dusting with icing sugar and serving.

Recipe courtesy of

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