Chris Court
“This cheesecake is a real showstopper with its glossy, dark berry glaze, almost savoury goat’s curd filling, and green pistachio crumb that mesmerises even more with its blackberry stain as each slice is cut,” says Sean Moran.
Ingredients
Glaze
Method
1.Preheat oven to 160°C and grease a 24cm springform cake tin and line the base with baking paper. Process broken biscuits and pistachios in a food processor until finely chopped. Add butter and process to a sandy texture. Press crumb mixture firmly and evenly over base and up side of tin. Place tin in the freezer to chill and firm.
2.Whisk sugar, eggs and lemon zest in an electric mixer until light and fluffy (3 minutes). Meanwhile, pulse goat’s curd and cream cheese in a food processor just until smooth, do not over process. Transfer to a large bowl and fold in sour cream, lemon juice and egg mixture until combined. Pour into tin and bake until just set (45 minutes), covering edges with foil if over-browning. Cool.
3.Meanwhile for glaze, coarsely grate unpeeled apple into a small saucepan, then using 500ml water, rinse remaining apple from grater into pan. Add lemon zest and juice and 250gm blackberries. Bring to the boil over medium heat, then reduce heat and simmer, stirring occasionally, until soft and pulpy (20-30 minutes). Strain through a fine sieve into a clean pan, pressing down with the back of a spoon to extract all juices. Return pan to heat with sugar and bring to the boil, stirring until sugar dissolves, then boil rapidly until reduced by half (25-30 minutes). Cool to room temperature.
4.Gently stir glaze with a spoon to loosen until just smooth. Arrange remaining blackberries over cake, then spoon glaze over the top. Any remaining glaze can be warmed to serve as a sauce.
