Baked blackberry and lemon curd cheesecake

Name: Baked blackberry and lemon curd cheesecake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12
Ingredients: 200 g essential Waitrose All Butter Biscuits, crushed; 60 g butter, melted; 300 g essential Waitrose soft cheese; 300 ml essential Waitrose Half Fat Soured Cream; 150 g Tate & Lyle Golden Caster Cane Sugar; ¼ tsp Ndali Fairtrade Organic Vanilla 6 Powder; 2 Waitrose British Blacktail Large Free Range Eggs, beaten; 225 g essential Waitrose Blackberries; 4 tbsp lemon curd; 2 tbsp Tate & Lyle Icing Sugar, for dusting

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Serves12
CourseDessert
Prepare15 mins
Cook45 mins
Total time1 hr
Pluscooling + chilling

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200g essential Waitrose All Butter Biscuits, crushed
60g butter, melted
300g essential Waitrose soft cheese
300ml essential Waitrose Half Fat Soured Cream
150g Tate & Lyle Golden Caster Cane Sugar
¼ tsp Ndali Fairtrade Organic Vanilla 6 Powder
2 Waitrose British Blacktail Large Free Range Eggs, beaten
225g essential Waitrose Blackberries
4 tbsp lemon curd
2 tbsp Tate & Lyle Icing Sugar, for dusting

Preheat the oven to 190ºC, gas mark 5. 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.
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.
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. Leave to cool in the tin then chill for at least 2 hours or overnight before dusting with icing sugar and serving.