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Baked Mascarpone and Blackberry Cheesecake

This baked mascarpone and blackberry cheesecake is a simple yet elegant dessert that’s perfect for relaxed entertaining or a comforting Sunday lunch pudding. Made with honey or date syrup instead of refined sugar, it offers natural sweetness while remaining light and creamy rather than heavy or overly rich. Using almond cookies for the base makes the cheesecake naturally gluten-free (when suitable biscuits are chosen), while the combination of mascarpone and cottage cheese provides a good balance of indulgence and protein.  Serve it chilled for clean ans silky slices, either on its own or with extra berries on the side.  
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 30 g butter melted
  • 5-6 almond cookies crushed
  • 1 tsp vanilla extract
  • 150 g mascarpone
  • 150 g cottage cheese
  • 3 Tbsp honey or date syrup
  • 1 Tbsp cornflour or fine polenta
  • 1 Tbsp ground almonds
  • 2 medium eggs
  • Finely grated zest of 1 lemon
  • Juice of ½ lemon
  • 1 cup blackberries

Method
 

  1. Preheat the oven to 180°C. Lightly grease a deep 20 cm non-stick springform tin, or prepare two small silicone cake moulds.
  2. Mix the crushed almond cookies with the melted butter. Press the mixture firmly into the base of the tin using the back of a spoon. Chill for a few minutes while you prepare the filling.
  3. In a large bowl, combine the mascarpone, cottage cheese, honey (or date syrup), cornflour or polenta, ground almonds, eggs, lemon zest and lemon juice. Whisk until smooth and well blended.
  4. Gently fold most of the blackberries into the mixture. Pour the filling over the prepared base.
  5. Place the tin on a baking tray, then scatter the remaining blackberries over the top, pressing them lightly into the mixture.
  6. Bake for about 30 minutes, until lightly golden and almost set. The centre should still wobble slightly and will firm up as it cools.
  7. If using small moulds, bake for around 20 minutes.
  8. Turn off the oven, open the door slightly, and allow the cheesecake to cool gradually inside the oven.
  9. Once cooled, remove from the tin, cover and chill for at least 2 hours before serving.