It’s said that blackberries can improve brain function and memory. It’s also been proven that ginger can enhance reaction time. But before you reach for your next handful of berries sprinkled with ginger (not advised), live a little. Guaranteed you’ll remember this Brockmans Blackberry & Ginger Cheesecake for the rest of your life.
Created by Sophie Spurgeon, the cook behind Sophie Loves Food, this dessert brings out the perfumey wild berry notes in our gin. We’ve been wanting her to develop a recipe for a while given her incredible hybrid creations found on her blog. From hot cross bun brownies to Marmite salted caramel bundt cake to pumpkin chili, she’s not afraid to mix flavours, textures and ingredients beloved on their own.
With autumn fast approaching, we’re all looking to tuck into something more comforting. Gin is often seen as a summer tipple but Brockmans warming coriander, blueberries and blackberries make it a drink for all seasons, and the perfect base for an indulgent dessert.
By Sophie Spurgeon
- 200g digestive biscuits
- 200g ginger nut biscuits
- 180g unsalted butter, melted
- 50g cocoa powder, sifted
- 250g mascarpone
- 400ml double cream
- 50g stem ginger or crystallised ginger
- 5 sheets of leaf gelatine
- 100ml Brockmans gin
- 100ml tonic water
- 200ml blackberry juice (forest fruits or similar if you cannot find)
- juice of half a lime
Heat the oven to 180 degrees.
- Add the biscuits to a large sandwich bag and crush using a rolling pin into medium to fine crumbs. Pour into a large mixing bowl and combine with the melted butter and cocoa powder until the mixture starts to clump together.
- Grease a 23cm springform tin. Press the biscuit mix into the tin using your fingers ensuring the base is at least 5cm thick and to cover the sides as much as possible.
- Bake for 10 minutes to firm up and leave to cool fully on a wire cooling rack.
Meanwhile, gently whisk the mascarpone to loosen. Add the double cream and ginger and continue to whisk until stiff peaks form. This should only take a few minutes in a stand mixer or with a hand mixer.
- Scoop the filling into the cooled base and smooth over the top with a palette knife. Place in the fridge to chill whilst you make the fruit topping.
- Add the gelatine leaves into a bowl of cold water until they soften. Combine the gin, tonic and juice in a measuring jug. Add 100ml of this mix into a small saucepan and bring to a gentle boil. Squeeze out excess water from the gelatine leaves with your hands before adding to the pan with the gin mixture. Stir continuously over a low-medium heat until the gelatine has completely dissolved. Sieve back into the remaining gin mixture, add the juice of half a lime and allow to cool.
- Scatter fresh blackberries onto the cheesecake and cover with the jelly. Leave to set in the fridge for 6 hours or overnight.
- Gently remove the cheesecake from the springform tin using a palette knife to serve.