This delicous family recipe is a lovely Autumn treat to make before the cold Winter months . The creamy cheesecake is made with fresh Scottish blackberries, cream cheese and the lovely Scottish shortbread by Dean’s.
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This delicious blackberry cheesecake is made using a traditional baked cheesecake recipe. The base of the cheesecake is made using the lovely Dean’s shortbread. Scottish shortbread makes the best cheesecake base and Dean’s have been baking shortbread here in my local town of Huntly since 1975. The creamy cheesecake is swirled with blackberry sauce and topped with a few fresh ones too. It is delicious served hot or cold.
This blackberry cheesecake works really well as an after dinner treat but is also delicious with an afternoon cup of tea. It is generally served cold but on a cold day I prefer it on the warm side. The buttery shortbread base is so delicious with the creamy cheesecake texture and the blackberries add a lovely Autumn taste into this recipe. If you are making it out of season you could swap up the fruits a little bit. This dessert could also be a delicious Christmas table treat served warm with some fresh whipped cream.
Your going to love this Scottish Shortbread Blackberry Cheesecake because …
This Scottish Shortbread Cheesecake is very easy to put together and aside from the cooking time it doesn’t take long to prepare.
The buttery Scottish shortbread base is lovely with the creamy cheesecake texture and works well with the blackberry swirl and fresh blackberries.
It makes the perfect Autumn treat in colour and taste and looks impressive on the dinner table if you are serving it up to friends and family.
The cheesecake transports well once completely cooled and would be nice to take along to a friends house for an afternoon tea treat or after dinner dessert.
Scottish Recipe Suggestions …
If you like the sound of this lovely Scottish Shortbread Cheesecake recipe why not try pairing it up with some of the other recipes below to make a delicious meal. We love the traditional Scottish Cock a Leekie Soup its a lovely recipe to make in the colder months and is really easy to follow. The Scottish beef stew is another Scottish classic dish that works well in the Winter months and is enjoyed by all the family. You can watch both recipes below or print out the recipes from the blog links below.
Cock a leekie Soup – https://angiemilne.com/2020/07/09/cock-a-leekie-soup-traditional-scottish-recipe/
Traditional Scottish Beef Shin Stew in the Slow Cooker – https://angiemilne.com/2020/07/23/traditional-scottish-beef-stew/
Tips for making this delicious recipe …
This recipe is best served cold or just warm. Do not remove the cheesecake from the tin until it is completly cool though. If you want to serve it warm heat it up slightly after it has been removed cold from the tin. The reason behind this is it is easily broken if it is removed when it is warm or hot because it has a slight wobble fresh out of the oven.
Try saving half of the sauce so you have something to top the cheesecake with when it is ready to be served. You could also make a double batch of sauce if you want more for serving with ice cream or just for topping the cheesecake with more.
This dessert makes a lovely Christmas dinner treat and would be the perfect dessert dish to make ahead of time the day before. I love a recipe that saves you time in the kitchen for Christmas dinner. You can reheat gently in the oven before serving if you prefer it warm.
If you are planning on making this for a Christmassy treat try sprinkling a little edible glitter on the cheesecake after it is baked.
If you enjoy Scottish recipes your going to love my Scottish cookbooks available now on my website. All inspired by either the traditional dishes of Scotland, the Scottish seasons or Scottish food culture. Click the image link above or below to bring a taste of Scotland into your kitchen!
Dean’s are a local shortbread factory based in our home town of Huntly, Aberdeenshire. They also have a lovely resturant with viewing gallery to watch the Scottish shortbread being made while you enjoy a nice lunch. We have enjoyed many a trip there and continue to use the resturant with the family. We never leave of course without some of their delicious shortbread based on a traditional recipe. You can read a little bit more about Helen Dean who created the lovely Dean’s shortbread recipe below.
“Dean’s http://www.deans.co.uk – Our story begins in 1975 at the heart of Helen Dean’s kitchen, in the small town of Huntly, North East Scotland. It was here that Helen first created her delicious traditional shortbread, and her friends and family loved the ‘melt in the mouth’ sensation. Her husband Bill, a Drum Major, thought it was so delicious he decided to use Helen’s baking to help raise funds for the local Huntly pipe band. Their touring helped spread her shortbread’s fame far and wide, and soon, the aroma of home baking would fill the town as Helen established her own small bakery to meet demand.”
This recipe uses the lovely Scottish shortbread fingers. They are a traditional style of shortbread that can be broken down easily for this recipe. You can buy them on their website here – https://www.deans.co.uk/browse/q-fingers
Blackberry Cheesecake Recipe
Blackberry Shortbread Cheesecake
- 1 medium cake tin
- 300g Dean's Scottish Shortbread Fingers 2 packs
- 115g Melted Butter
- 250g Blackberries
- 1/2 Lemon Juiced
- 175g Caster Sugar
- 600g Full Fat Soft Cheese
- 3 Large Eggs
- 2 Egg Yolks
- 175g Double Cream
- 1tbsp Vanilla Bean Paste
- Preheat the oven to 160C and grease up a medium sized cake tin.
- Crush the shortbread fingers with a rolling pin. Add in the melted butter and pack into a greased cake tin. Leave to cool in the fridge.
- Add the blackberries, lemon juice and caster sugar into a small pan and melt down until the sugar is combined (approx 5 minutes on a medium heat). Mash with a potato masher. Set aside to cool.
- Combine the full fat soft cheese, 3 eggs and 2 egg yolks with the double cream and vanilla. Mix together well and pour into the cake tin with the chilled shortbread base. Swirl approx half of the blackberry mixture on the top of the cheescake and swirl through with a pin or a fork to create a nice pattern.
- Bake the cheesecake in the oven for approx 1hr 15-30minutes. It should still be slightly wobbly on the top and thats ok. Leave to cool completely on the counter and pop in the fridge to complete the cooling.
- Top with the remaining blackberry sauce and additional blackberries if you wish. Serve in slices with cream or on its own.