Baked Blackberry & Lemon Curd Cheesecake |
This classic dessert is perfect for preparing ahead of a dinner party and uses seasonal British blackberries.
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Total Time: 1 Hour
Serves 12


  • 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


  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.
  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.
  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.
  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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