Blackberry crumble cheesecake

45 MINUTES + CHILLING | SERVES 10-12 A LITTLE EFFORT

butter 100g, melted, plus extra for the tin

Hobnob biscuits 250g, broken up CRUMBLE TOPPING

oats 40g

plain flour 1 tbsp

butter 1 tbsp

granulated sugar 1 tbsp

hazelnuts chopped to make 2 tbsp CHEESECAKE FILLING

Dr. Oetker White Chocolate into chunks

Dr. Oetker Gelatine 1 sachet

soft cheese 500g, room temperature

double cream 280ml

Dr. Oetker Madagascan Vanilla Bean Paste 2 tsp BLACKBERRY SAUCE

blackberries 400g 100g, broken

Dr. Oetker Ground Arrowroot icing sugar 100g caster sugar 30g 1 sachet

• Heat the oven to 180C/fan 160C/gas 4. Butter and line a 23cm loose-bottomed tin with baking paper. Blend the broken biscuits to a fine crumb in a food processor. Add the melted butter, then briefly blend to combine. Press the mixture into the base of the prepared tin and bake for 10 minutes. Set aside to cool.

• On a baking-paper-lined tray use your fingers to rub all the crumble ingredients together to make a rough mixture. Spread the crumble out evenly and bake for 10-15 minutes or until golden brown, turning halfway. Cool and store in an airtight container until ready to serve.

• To make the filling, melt the white chocolate chunks in a heatproof bowl put over a pan of simmering water. Stir until melted, then remove and set aside to cool.

Discover recipes that are a joy to bake and share at

In a heatproof jug, sprinkle the powdered gelatine over 2 tbsp hot water and whisk with a fork until dissolved. Set aside to cool slightly.

• Use an electric whisk to beat the soft cheese until smooth, then add the cream, cooled white chocolate and vanilla paste. Whisk again to combine, then stir in the gelatine and pour the mixture over the cooled biscuit base, levelling with a spatula. Cover and chill overnight or until set.

• For the blackberry sauce, press 300g blackberries through a fine sieve into a jug, then add 250ml of cold water to form a purée. In a small pan, combine the ground arrowroot with a little of the purée to make a paste. Add the remaining purée and both sugars and gently bring to the boil, stirring until a glossy sauce. Leave to cool completely. To serve, drizzle the sauce over the cake and top with the crumble and remaining blackberries.