Luxury Layered Blueberry, Brandy & Chocolate Cheesecake Pie: indulgent, no bake-filling, make ahead, lower-fat, alcohol

Luxury Blend of layered Cheesecake and Sponge...

Slightly wonky layers but tastes good!

Most people adore chocolate cheesecake or a delicate chocolate sponge.  Put the two together and you have a luxurious layered 'pie' with the 'Wow!' factor that delights.

Please note: 67 has yet not tested a dairy-free version of the cheesecake but other recipes in the blog have performed well with dairy-free substitutes.  The Blogger will shortly be testing supermarket plant creams   

The cheesecake is by no-means low calorie.  Or frugal.  But the 23cm/9inch cheesecake pie provides at least 12-15 portions.  

Several simple steps are involved in the making and does take organisation.  Parts of it are ideally made ahead to save time and angst on the day.  

The recipe halves nicely.  

The recipe was inspired by Morrisons' staff canteens, which created easily-assembled recipes for canteen cooks -- but they weren't lucky enough to get anything like this!  

Serves: up to 15

Cost: £10.00'ish (recipe halves nicely) 9/2025 

Ingredients: 

1.  Sponge

1 x 1-bowl Easy Chocolate Sponge, baked in a 23.5cm/9.5 inch springform pan, base lined with greaseproof paper, cooled in tin

2.  Berries

1 x 180g/6.3oz punnet blackberries

4 tbsp whisky or brandy 

3.  Cheesecake

300gm/10.5oz cream cheese, non-supermarket or from a kosher deli,  at room temperature

1 pint/600ml double cream 

1.5 x 100g/3.5 oz (i.e. 150g/5.2oz) regular or dairy-free 70% cocoa dark baking chocolate (67 uses M&S)

2-3 tbsp icing sugar

4.  Topping:

150'ish ml whipping cream

1 tbsp icing sugar 

1 tsp vanilla extract (opt)

remainder of blackberries 

3-5 chocolate coated digestive biscuits, bashed with a rolling pin or whizzed in a food processor, until gravelly (opt) OR

70% chocolate, chilled and grated or peeled (opt)

Method:

1. Blackberries: cut berries in half vertically or if very large in 3-4 pieces.  Add to a bowl with 3-4 tablespoons whiskey or brandy; cover, refrigerate several hours or overnight
2. When sponge is cool, remove sides of the springform pan.  Using a sharp serrated knife, slice cake in two layers  (You Tube -how to split a cake in half ). Return bottom half of sponge to the springform pan and carefully restore collar lock, ensuring the bottom is securely fitted (or it and the bottom layer will fall through when the tin is picked up!) (see Tips)  Carefully arrange the top half of the sponge on a platter and gently wrap in clingfilm; refrigerate until needed
3. Brush juices from blackberries liberally over the cake base in the pan; cover tin with clingfilm; refrigerate.  Reserve remainder of berries.
4. The above steps can be completed the day before needed.
5. If making a day ahead, let base and top layer come to room temperature before assembling 
6. Cheesecake.  Melt chocolate in a bowl over but not touching simmering water; when chocolate is nearly fully melted, take off heat; set aside to finish melting and cool.  
7. In a large bowl, use electric beaters or a whisk to whip cream cheese until smooth. Add the pint double cream; on low speed, beat a minute until blended and mix begins to form not-too-firm peaks.  Don't overbeat; it stiffens easily. 
8. Pour cooled but still liquid chocolate into the bowl.  Use a hand whisk or spatula to blend; the mixture should remain hold its shape.  (A few white streaks are okay.)
9. Taste. If not sweet enough, add icing sugar one tablespoon at a time. 
10. Pour onto cake layer base; level out top.  Arrange 2/3 of blackberries on top
11. Carefully arrange sponge top over the cheesecake-berry layer.  Refrigerate several hours. 
12. Make the topping.  Beat first 3 ingredients until it begins to thicken.  Add sugar and vanilla. Beat until soft peaks form.  Mix in remainder of blackberries; spread over cheesecake 
13. Either sprinkle crushed biscuits around the outside of the cheesecake-pie OR scatter over 70% chocolate, chilled and grated or peeled (opt)
14. Remove sides of pan; transfer to a serving platter                                                              

Comments:

'Magnificent.  Tasty and creamy with a good blend of textures.  I like fresh fruit.'  Political Agent

'The blend of flavours was right on; the fruit and brandy was to the forefront which meant there was no clash.' Political volunteer

Tips:

1.  If by some stroke of misfortune the base of the springform pan is not securely locked after the bottom cake layer is returned to the tin and it falls through when you pick it up, save the day by serving only the cheesecake, scattering the finely cubed reserved top layer over over!!

2.  It's easier to transfer the completed 'pie' if the finished product remains on the greaseproof paper; it's then easier to slide it onto a plate/serving platter (the paper is concealed by the cake)

3.  If serving kids, leave out alcohol; maybe scatter a bit of icing sugar over the berries

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