Blackberry Cheesecake

ICONS blackberries and creamy cheesecake: an excellent combination.


150 gr biscuit
75 gr melted butter
250 gr fresh ICONS blackberries
250 gr cream cheese
250 gr cottage cheese
3 large eggs
150 gr sugar
2 tbs lemon juice
1 vanilla bean


Preheat the oven to 150C.

Crumble the biscuits in a food processor or by hand.

Melt the butter and stir into the biscuit crumbs.

Press the crumbs into and up sides of a non-stick springform pan. Put the form in the refridgerator.

Scrape the seeds from the vanilla bean.

Whisk the cream cheese creamy. Stir in the cottage cream and the eggs, then the sugar, lemon juice and the vanilla.

Remove the form from the refridgerator. Put half of the blackberries on the bottom. Carefully pour the cream mixture over the blackberries. 

Bake in the oven for 30 minutes.  Let cool in oven. Remove from oven and cool completely. Place in refrigerator and chill until cold for minimal half an hour.

Cover the top with the remaining blackberries and serve.