This is such a wonderful dessert. It is not as thick as normal cheesecake and therefore not as heavy on the stomach. For the base I have used Oreo biscuits as I did not have digestive biscuits but I think it was well worth the experiment. The Oreos gave it a lovely taste and worked really well with the topped blackberries. If you are a fan or not a fan of cheesecake, this is an amazing twist to it and I’m sure you will like it!
Makes 12 Squares
7 Oreo Biscuits
1tbsp Melted Butter
4 oz Philadelphia Cheese
¾ Cup Sugar
¼ Cup Milk
½ Cup Sour Cream
½ Tbsp Vanilla Extract
Half of a ¼ Cup All Purpose Flour
In a food processor grind the biscuits until it resembles small breadcrumbs. Add the melted butter to it and stir. Take the mixture and press it down into a baking dish. You do not want a thick base so make the base nice and thin. Use a wide baking dish. Leave aside.
In a bowl mix all the other ingredients apart from the blackberries. Mix well until all the ingredients are well combined. Pour the mixture onto the biscuit base and level it out by giving the pan a slight shake. Decorate on top with the blackberries. Cook in a preheated oven at 170c for 30-40 minutes. This is the important bit; leave the oven door half open and leave the cheesecake in the oven for approximately 2 hours. The oven should be off. This will ensure that the cheesecake does not crack on the top. It is a very gradual cooling process. Once left in the oven for 2 hours, take it out and leave outside for 1 hour before finally placing it in the fridge.
It is ready to eat when nice and chilled. Serve with a blackberry coulis or even a scoop of ice-cream. Yummy!