It's your world. Are you strong enough?

Wild Food Cooking Recipe Card 4: baked wild blackberry cheesecake

As promised yesterday here’s Chloes favourite wild food ‘cheesecake’ recipe. Don’t panic if blackberries are hard to find? This amazing and wonderfully rich cheesecake is equally good made with other fruit, just use whatever is in season, or you happen to have in the fridge or freezer. Raspberries and blueberries are also delicious.

Ingredients

175g (6oz) digestive biscuits

75g (3oz) organic butter, melted

175g (6oz) freshly picked blackberries or fruit of choice, plus a extra for decorating

450g (1lb) organic cream cheese

150g (5oz) organic caster sugar

1 tsp vanilla extract

4 organic medium eggs, lightly beaten

Icing sugar, to dust

24cm (9½in) diameter spring-form/loosebottomed tin

Method

1. Preheat the oven to 180°C (350°F), Gas mark 4. Butter the sides and base of the cake tin.

2. Place the biscuits in a food processor and whiz until quite fine or put into a clean cloth or plastic bag and bash with a rolling pin. Mix the crushed biscuits with the melted butter and press down into the base of the tin so that it is nice and even. Spread the blackberries over the base and allow to chill in the fridge while you make the topping.

3. Beat the cream cheese, sugar, vanilla extract and the eggs together in a large bowl until smooth and creamy. Pour over the top of the blackberries and then bake in the oven for 40 minutes or until it is pale golden and should only wobble very slightly when you gently shake the tin.

4. Allow to cool in the tin for about 10 minutes, then run a knife around the edge to loosen it and carefully remove the cheesecake from the tin. Transfer to a serving plate. Sprinkle over as many blackberries as you wish, then dust with icing sugar. Cut into slices to serve. This cheesecake is best eaten when it is at room temperature.

SUPER TIP

You can experiment with all kinds of (dry) sweet biscuits or cookies for the base, just crush them the way you would the digestives above.