The perfect Christmas recipe

Warm summer days call for lazy picnics and long lunch lunches entertaining at home.

For summer entertaining, we can’t go past Katie Quinn Davies’ Blackberry, Almond and White Chocolate Cheesecake. Easy to prepare and  fresh flavours your guests will love… with a festive look and feel perfect for Christmas celebrations.

INGREDIENTS

600g blackberries

Juice of 1 lime

1 cup (220g) caster sugar, plus 2 tbs extra

2/3 cup (110g) blanched almonds

250g gingernut biscuits

100g unsalted butter, melted

4 eggs

500g cream cheese (at room temperature)

1 cup (250ml) sour cream

150ml thickened cream

2 tsp vanilla extract

2 tbs plain flour

200g white chocolate, melted

Whipped cream, to serve

METHOD

  1. Preheat oven to 180C. Grease and line the base and sides of a 24cm springform cake pan with baking paper, so the paper comes 2cm above the rim of the pan.
  2. Place half the blackberries in a small saucepan over medium heat with lime juice and 2 tbs sugar. Simmer, stirring occasionally, for 10 minutes or until fruit is softened. Pass the fruit through a sieve, pushing down on the solids with the back of a spoon. Set aside to cool completely.
  3. Scatter almonds on a baking tray and toast in oven for 8 minutes or until golden. Whiz the toasted almonds and gingernuts in a food processor until they resemble fine breadcrumbs. Add the melted butter and process until combined. Press the biscuit mixture into base of the pan, then chill for 30 minutes to set.
  4. Meanwhile, beat the eggs, cream cheese, sour cream, cream, vanilla, flour and remaining 1 cup (220g) sugar with electric beaters for 3-4 minutes until smooth and thickened. Add the chocolate and beat to combine.
  5. Pour the cheesecake batter into the prepared pan and tap the pan gently on a flat surface to remove any air bubbles. Pour the cooled blackberry puree over the top in a spiral, then using a skewer, swirl it into the cheesecake batter.
  6. Bake for 1 hour or until almost set in the centre. Turn off oven. Leave the cheesecake in the oven, with the door ajar, for 2 hours or until cooled completely. Place in the fridge for at least 2 hours or overnight to set.
  7. Serve with whipped cream and the remaining 300g blackberries.