Equipment
* optional
Ingredients
Ginger Crust
- 250 g gluten-free ginger biscuits, crushed into fine crumbs
- 80 g unsalted butter, melted
Cheesecake Filling
- 600 g full-fat cream cheese, room temperature
- 150 g caster sugar
- 3 eggs, room temperature
- 150 g sour cream, room temperature
- 10 ml vanilla extract
- 15 ml lemon juice
Blackberry Coulis
- 250 g blackberries, fresh or frozen
- 50 g caster sugar
- 15 ml lemon juice
Garnish
- 150 g fresh blackberries
Nutrition (per serving)
Method
Preheat the oven to 160°C/320°F. In a mixing bowl, thoroughly combine the finely crushed gluten-free ginger biscuits with the melted unsalted butter until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the base of a lined 23cm springform pan. Bake for 10 minutes at 160°C/320°F, then remove from the oven and let cool completely while preparing the filling.
In a large bowl, use an electric mixer on medium-low speed to beat the room temperature cream cheese and caster sugar until completely smooth and creamy, scraping down the sides of the bowl as needed.
Add the eggs one at a time, mixing gently after each addition just until incorporated. Do not overmix, as incorporating too much air can cause the cheesecake to crack. Stir in the sour cream, vanilla extract, and lemon juice until the batter is uniform.
Pour the filling over the cooled ginger crust and smooth the top. Bake at 160°C/320°F for 45 to 55 minutes, or until the edges are set but the center still has a slight wobble.
Turn the oven off, prop the door open slightly with a wooden spoon, and leave the cheesecake inside to cool gradually for 1 hour. This prevents sudden temperature changes that lead to cracking.
Remove the cheesecake from the oven, allow it to reach room temperature, then cover loosely and chill in the refrigerator for at least 6 hours, or preferably overnight, to set completely.
While the cheesecake chills, make the coulis. In a small saucepan, combine 250g blackberries, 50g caster sugar, and 15ml lemon juice over medium heat. Bring to a gentle simmer and cook for 10 minutes until the berries break down and release their juices.
Pass the hot blackberry mixture through a fine mesh sieve into a bowl, using the back of a spoon to press as much juice and pulp through as possible. Discard the seeds and let the coulis cool completely in the refrigerator.
Once the cheesecake is fully chilled and set, carefully run a thin knife around the edge before releasing the outer ring of the springform pan. Top the cheesecake with the fresh blackberries and drizzle generously with the cooled blackberry coulis just before serving.
Chef's Notes
- Room temperature ingredients are non-negotiable for a silky-smooth cheesecake; cold cream cheese will not aerate properly and leaves stubborn lumps.
- Gluten-free biscuits tend to absorb fat differently than wheat biscuits. If your crust feels too crumbly before baking, add a splash of milk or an extra 10g of melted butter to help bind it.
- The residual heat of the oven during the 1-hour cooling phase gently finishes cooking the center of the cheesecake, resulting in a perfectly creamy texture.
- For the cleanest slices, dip a sharp chef's knife in hot water and wipe it completely dry between every single cut.
Storage
Refrigerator: 5 days — Store in an airtight container to prevent the cheesecake from absorbing fridge odors.
Freezer: 1 month — Freeze without the fresh blackberry garnish or coulis; add those after thawing.
