Blackberry Cheesecake

For us, LaSS is not just a great excuse for us to get out and shoot some clays and make new friends, it also a brilliant opportunity for us to practise our culinary skills and bake up some goodies for our lovely ladies. Since we’ve had quite a few ladies asking to have the recipes for some of the goodies we thought we’d share them here on the blog. First out is Linn’s blackberry cheesecake that we served at the dog training day on the 6th September. 


  • Serves: 8 
  • 150g digestive biscuits
  • 50g butter
  • 300g cream cheese
  • 145g icing coulis
  • 1 cup blackberry sirup
  • 450ml double cream

To start off, make the blackberry coulis by carefully simmering approximately 1 litre of blackberries with 50g of jam sugar (if the blackberries are a bit bitter, just use more sugar). Strain the blackberries through a sieve and but to the side to cool.

For the base crush the digestive biscuits up into a powder, melt the butter, and then mixing them together. Press into the bottom of a tin with a removable base, then put in the fridge to set.

Now time for the cheesecake mixture: To start off, mix the cream cheese, blackberry coulis and icing sugar in a bowl until smooth. Next, whip the cream and mix the whipped cream and the cream cheese mix together making sure that both mixes are fully combined.

Take the digestive base out of the fridge and spread the cheesecake mix over the top. Chill in the fridge for a minimum of 1 hour. Serve topped with the blackberries leftover from when you made the coulis.