BLACKBERRY, WHISKEY & GINGER NO-BAKE CHEESECAKE,

Seriously creamy with a delicate layer of alcohol, this indulgent cheesecake looks good and tastes lovely...

Light quick simple dishes below...

Blackberry, Whiskey & Candied Ginger Cheesecake
'Lovely & summery & creamy'  'Tastes delicious but is a bit floppy' Tasters

This cheesecake is a delightfully complex flavour bomb - loose rather than firm - but simple to make, no-bake and can be made ahead. 

The basic cheesecake filling is a favourite 67 recipe which never fails when a  special dessert is needed.  Dress it up or make it plain and simple -- it won't let you down.

In this version, blackberries are the main focus.  High in vitamin C and fibre, they are also a good source of Vitamin K (for healthy blood).  Go frugal and pick your own, free, from blackberry bushes which grow abundantly along UK railway lines.  They make great jams and compotes.
  

For 67's cheesecake,  blackberries are teamed with whiskey & candied ginger; the kids get a 'cleaner' version (below) layered in jars.   

For the health conscious, there are lower-fat options.

The cheesecake is an indulgence but serves 12 easily.  The layers are deliberately thin for portion control but if you prefer more height, make 1 1/2 times the filling recipe.  

Cost: £6'ish, depending on where you get your berries
Serves: 12

Ingred: 

13-15 digestive biscuits, bashed with a rolling pin in a heavy plastic bag, or whizzed coarsely in a food processor until crumbly -- don't process too finely

90 g unsalted butter, melted

Half recipe makes 7in/19cm cheesecake

300g full-fat cream cheese at room temperature (80% fat reduced will also work; as will supermarket own brand so long as it is not watery*)

1 pint/500ml double cream 

100g/3.5 oz white baking chocolate 

225gm/8oz blackberries 
2-3 tbsp whiskey
2 tbsp juice from jar of bulb ginger in syrup 
2 large bulbs candied ginger, finely chopped

Topping: 
approx 150 gms whipping cream (lower fat) or double cream

1 tbsp icing sugar

1 tsp vanilla extract (opt)

garnish: 1 bulb ginger, in finely shreds            

Method:

1. Line bottom of a 23cm/9inch tin with a circle of greaseproof paper cut to fit
2. Mix biscuit rubble with melted butter; pour into base of tin, use back of measuring cup to even out the base. Refrigerate.
3. Pick out several of the best blackberries for garnish - about 8-10; sprinkle over 1 tbsp whiskey and 1 tbsp ginger syrup
4. Chop the rest of the blackberries coarsely; add finely chopped bits of ginger; mix 2 tbsp whiskey with 2 tbsp ginger syrup; pour over chopped blackberries & ginger.  Taste; depending on the berries, a bit of sugar or maple syrup may be needed; cover & set aside a few hours or overnight
5. Steps 1-4 can be completed the night before
6. On serving day morning, melt chocolate** over but not touching simmering water; take off heat.  Leave till mix is cooler but not solid  
7. Using electric beaters, whip cream cheese until smooth; add double cream, beat on low speed until starting to thicken
8. Pour cooled chocolate into cream cheese mix; beat on low until blended and beginning to thicken; be careful - it goes over-thick really quickly
9. Taste the mix; some white bakers' chocolate is stronger than others.  Mix a bit with a few berry pieces as a test -- if the chocolate flavour overwhelms the whiskey and ginger, add more of both to the berries until all three are of equal strength
10. Pour/spread just under half the cheesecake mix onto the biscuit base; scatter blackberry pieces, including some of the syrup, over the surface 
11. Gently dollop rest of cheesecake filling over the berries; push filling to edges; smooth top 
12. Refrigerate min 4 hours 
13. When ready to serve, beat whipping/double cream until beginning to thicken and circles are forming on the surface; add sugar & vanilla; gently beat until medium peaks form 
14. Drain whole berries; arrange in the centre of the cheesecake; use a piping bag or spoon to drop blobs of cream around the edge
15. Scatter thin sticks ginger from syrup over whipped cream 

Comments:
'Very good!  This is one I'd go back to at a party and have seconds and thirds when no one was looking. I love blackberries and I love the crystallised ginger.  The presentation is much more interesting than the bog standard cheesecake.' 
Political Agent
'Mmmm.  Tastes delicious though consistency could be more firm. Needs more whiskey; I like the subtle taste of ginger.' Local councillor 
(Note: 67 has incorporated these comments into the recipe )

Tips:

• the whiskey can be replaced by brandy or red wine or grape juice
• for children, replace whisky and ginger syrup with orange juice; serve it layered in pretty glasses.  The recipe also works well with raspberries and dark chocolate instead of white
• the recipe halves easily and can be served in slices from a loaf tin 

*M&S own brand cream cheese now has a firmer texture
**67 prefers Morrisons white baking chocolate

                     For more lower-cal desserts,  go to NavBar: RecipesII/Skinny...

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.