Cheesecake with blackberry toppings

When I met Anne Butcher, my partner's mum, we did not have much time. We shared cup of tea with famous English mince pie without any mince in it. I found it funny when I think back. Next time, I met with Anne for Christmas dinner. I was invited her house for Christmas dinner. That time we shared a lot. Not just delicious traditional Christmas dinner, had good laugh, bit of fun and a bit of chit-chat and this great cheesecake. She made cheesecake for us. She always keep some blackberries in the bottom of her freezer to make the most delicious cheesecake you can ever taste. I do not have blackberries in our garden. I usually use canned blackcurrant or blackberry that you can buy from supermarket and thickened with the jelly.

Preparation time: 45 mins
Cooking time      : None
Serves for           : 6 persons

Ingredients:

• 150gr Digestive biscuits
• 50gr butter
• 250gr Philadelphia cheese or soft white cheese
• 50gr white sugar
• 1 tea spoon vanilla
• 150gr cream
• 300gr blackberry or blackcurrant

Preparation:

1. Get all the ingredients ready and put on the work top.
2. Put the biscuits into a big sandwich bag or a cloth that you can crush them easily.
3. Melt the butter in a pan gently.
4. Mix butter and crushed biscuit with a spoon, until all the biscuits absorb the butter.
5. Put the biscuit butter mixture onto a plate and shape it nicely not thicker than 3cm. You can use a baking tray ring to keep the cake base in a nice shape.
6. Put the plate in the fridge. The cake base needs to get hard while you prepare the rest of the cake.
7. Pour the cream and soft cheese into a bowl and mix it until mixture gets smooth.
8. Add sugar, and vanilla, and keep mixing it.
9. Take out the cake base and spread the cheese mixture on top of it. Put it back into the fridge.
10. Take your choice of fruit, and seperate the fruit from the juice.
11. Add some jelly powder to make the juice thicker. Follow instrunction on jelly powder. If necessary, add some extra sugar.
12. Mix the fruit with jelly, wait about 1-2mins until it cools.
13. Pour this mixture on top of the cake base and spread it nicely.
14. You now have a cheesecake. Put the cheesecake into the fridge.
15. Keep it in the fridge about 2 hours, and take it out about 15 min before serving.