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Blackberry swirl cheesecake

David Massey from Great Food Live
David Massey's eye-catching blackberry cheesecake needs a bit of pre-preparation, but the fruity vinegar keeps for up to a year...

Blackberry swirl cheesecake

Method

1. First prepare the blackberry vinegar syrup. Place the blackberries in a bowl, pour over the vinegar, water and lemon juice and leave for 2 weeks, stirring at least twice a day.

2. Strain the blackberry mixture through a muslin cloth and leave overnight.

3. Measure the blackberry juice - for each 500ml of juice add 500g of caster sugar.

4. Transfer the sugared juice to a non-reactive pan and bring to the boil, skimming off any scum that may rise to the surface.

5. Reduce the heat and simmer until it cooks down to a thick syrup.

6. Set aside to cool, and then transfer to sterilised bottles and store. This vinegar will keep for over a year.

7. To make the cheesecake, grease a 20cm springform cake tin and set aside.

8. Melt the butter and mix with the biscuit crumbs.

9. Line the bottom of the tin evenly with the biscuit mixture, pressing down firmly. Chill for 1 hour in the refrigerator.

10. Make the blackberry coulis, by pureeing the blackberries with around 25ml of sugar syrup.

11. Pass the puree through a sieve. If required add a little more syrup. Cool and chill.

12. Fold the the whipped cream into the cream cheese and sugar.

13. Place a third of the mixture over the chilled biscuit base.

14. Add two tablespoons of blackberry coulis and swirl around.

15. Add another third of the cream cheese mixture, then swirl with a further two tablespoons of blackberry coulis.

16. Top with the remaining cream cheese mixture and swirl in two tablespoons more of blackberry coulis.

17. Chill for at least 3-4 hours.

18. Turn the cheesecake out and cut into slices. For each serving, place a slice of cheesecake on a plate and drizzle a little blackberry vinegar around it.

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Serves: 6-8

Prep: 1 hr 30 min, plus making vinegar
Cook: 15 min

Ingredients
75g Butter
150g digestive biscuits, crushed into crumbs
650g cream cheese
600ml double cream, whipped to stiff peaks
250g Sugar, approximately