While we're on the topic...

Late last summer, my boyfriend Andrew and a good friend of his, struck gold one day when biking around Holyrood Park. Rows and rows of blackberry bushes unfolded before their eyes, all with perfectly ripe fruit for the picking. One would be foolish not to see the baking potential in a situation like this!
Thanks to their foraging efforts, we now had a couple jars of homemade jam and baked vanilla and blackberry cheesecake. Thankyou mother nature for providing the goods!

The principles for this recipe are much the same as for the pumpkin version. Make the base as before, but with digestive biscuits instead. Then simply mix together... 
 500g cream cheese, 300ml sour cream, 150g caster sugar, 1 tsp vanilla essence and 2 beaten eggs. Pour into the tin and tap the sides lightly.

 I made a coulis from the berries, by bringing 250g berries and 50g caster sugar to the boil and simmering for 5 minutes. Tip it into a blender, give it a whizz and and pour through a sieve. 



The next step, is your chance to let the inner creative genius flow. Just drizzle or dollop the coulis over the cheesecake with a spoon and drag the tip of a knife through it. Bake at 170 C for 30 minutes, or until the edges are firm and the centre is a little wobbly.