Abbey's Infamous Cheesecake with Blackberry Topping

 

For Daring Bakers back in April 2009 (wow, was it really nearly two years ago??), we had to make Abbey's Infamous Cheesecake, a super duper tall cream cheese cheesecake featuring  750g of cream cheese.  Back then, I made a ginger and lime version.

This week, I fancied cheesecake, and what better way to get some than to make it myself.  I chose Abbey's recipe again, and used malt biscuits for the base.  To make it visually spectacular, I made a topping by draining the juice from the 400g can of blackberries in syrup, placing it into a saucepan, adding a heaped dessertspoonful of cornflour made into a smooth paste with a little water, then bringing the mixture to the boil while constantly stirring it.  Once the mixture has thickened, take it off the heat to cool a little (not too much or it will set!), pile the blackberries from the can on top of the cheesecake, then pour over the thickened syrup.  Voila - you have a fruit-glazed cheesecake.  I learned the cornflour trick from my wonderful Mum - isn't she a clever chook?

Thanks to my workplace for supplying all of the props used in these photographs.

I am going away now to relive the joys of my slice of cheesecake: