| Ingredient | Method |
| preparation: 90g blackberries sauce (blend together=70g blackberries, chopped + 1 tbsp lemon juice+ 20g castor sugar) topping: 3/4 gelatin powder 2 tbsp hot water 45g blackberry sauce Filling: 100g cream cheese 30g caster sugar 1 egg 1 tsp vanilla essence 1 1/2 tbsp corn starch 45g blackberries sauce 30ml milk 1/2 tbsp lemon juice Cookie base: 40 g Digestives crackers 15 g unsalted butter, melted | 1. Base: stir all ingredients until combined. Press mixture into base of 4 inches cake tin.
2. fiiling: beat cream cheese, sugar until smooth. Beat in egg well combined.
3. then beat in the remaining ingredients(except blackberries sauce) until blended.
4. Pour 1/3 filling into prepared tin. Bake in preheated oven at 180C for 10 minutes.
5. Mix well the blackberries sauce into the remaining filling. 6. Pour the remaining filling into prepared tin carefully. Bake in preheated oven at 180C for 20-25 minutes.
7. remove from heat and leave to cool.
8. topping: Sprinkle the gelatin over hot water in a small bowl. Allow it to sit for about 1 to 2 minutes.Mix well gelatin and blackberries sauce and pour on top of cake. Let it refrigerate for a couple of hours before serve. |
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