Cook Time: 2 hours
Prep Time: 20 minutes
Ready In: 2 hours & 20 minutes
For the base:
3.2 tbsp (40g) caster sugar
A little more then 1/4 cup (40g) self-raising flour
For the filling:
1 cup (250g) mascarpone cheese
4/5 cup (100g) icing sugar
1 tsp of vanilla essence
3/4 cup (200ml) double cream
splash of milk
2 sheets of gelatine
punnet of fresh blackberries
1 tbsp of icing sugar
1. Preheat the oven to 392° (200°C). Crack the egg into a bowl with the caster sugar and whisk for about 5 minutes. Best to use an electric whisk for this as you need it to grow to 3 times its original volume. Sieve in the flour and carefully fold together, making sure you maintain as much air as possible.
2. Pour the mixture into a deep loose-bottomed cake tin so that the mixture just about covers the base and bake for 8 minutes until golden and the sponge springs back when pressed. Leave to cool in the tin.
3. Soak the gelatine sheets in cold water for 5 minutes. Beat the mascarpone, 100g of icing sugar and vanilla in a bowl for a few minutes until smooth. Add the cream and beat until combined.
4. Heat the milk in a pan until boiling then squeeze any excess water from the soaked gelatine leaves and dissolve in the milk. Whisk into the cream cheese filling so it is evenly dispersed. Blitz the blackberries in a small blender with the rest of the icing sugar to make a smooth purée.
5. Add half of the purée on top of the sponge and spread out evenly. Scoop the mascarpone mixture on top of the puree and spread evenly. Pour the rest of the puree into a bottle of some sort so that you can use it to draw a spiral on top of the cheesecake.
6. Score the swirl with a cocktail stick from the middle out to the edges 16 times at regular intervals to form a spider web shape. Put in the fridge and leave to set for a few hours. Push the cheesecake out of the tin and slice a portion to serve with a few fresh blackberry and double cream.