, Step by step

New York baked lemon cheesecake with blackberry compote

This well-loved favorite can be served year-round by topping it with other seasonal fruits.

Mark Stower, Director of Food and Service.

Preparation Time: 20 mins

Cooking Time: 55 mins

Serves: 6


  • Step 1

    Preheat the oven to 180˚C/gas mark 4. Slice the sponge base through horizontally to form a 5mm thick disc, and place it in the bottom of a springform 23cm cake tin.

  • Step 2

    Split the vanilla pod in half lengthways and scrape out the seeds. Put the vanilla seeds, lemon zest and juice, caster sugar, cornflour and cream cheese into a bowl and whisk together. Add the eggs, one at a time, beating well between adding each one. Add the double cream, whisking until the mixture is smooth.

  • Step 3

    Pour into the cake tin and tap it lightly to settle the mix. Bake for 45 minutes to 1 hour until the top is golden and the cheesecake just set.

  • Step 4

    Remove from the oven and leave to cool.

  • Step 5

    Place the blackberries in a small pan with the honey and sugar and gently bring to the boil. Reduce the liquid for 5 minutes, then leave to cool in the fridge.

  • Step 6

    When cool, remove the cooked cheesecake from the tin and cut into portions. Place on white china plates and serve with the blackberry compote.


Blackberries, or brambles, are produced by plants that belong to the rose family.

Traditionally, blackberries are foraged from hedgerows, but increasing numbers of commercial varieties are appearing on supermarket shelves.

Although blackberries have a short autumn season, they are a great ingredient for jams and jellies, which can be used throughout the year.

Whole blackberries are rich in vitamin C, but unfortunately this vitamin will be lost when you make them into jam.