Blackberry and Hazelnut Cheesecake 🍇 It’s blackberry season so say hello to the cheesecake you need to make this fall 🍂🤎 It’s got a buttery nutty biscuit base with a smooth creamy hazelnut filling and swirls blackberry. Topped with a blackberry compote this cheesecake is indulgent and creamy with a gorgeous tart and buttery flavour. #Recipe Base 250g biscuits, ground into a fine crumb 100g ground hazelnuts 115g butter, melted (dairy free or dairy) Cheesecake Filling 500g cream cheese (dairy free or full fat) 80g icing sugar 270 ml double cream (dairy free or dairy) 100g white chocolate, melted (dairy free or dairy) 80g hazelnut butter or cream Blackberry filling / topping 400g blackberries, fresh or frozen 50ml water 1 tbsp cornflour 50g sugar Start by making the blackberry topping / filling. In a small saucepan combine the blackberries, water and sugar. Bring to a gentle simmer then gently crush the blackberries. Stir through the cornflour and leave to simmer for 10 minutes. Remove from the heat and transfer to a jug / jar. Pop this into the fridge to thicken and cool. Lightly grease an 8 inch springform pan. Crush the biscuits into a fine crumb (I used a food processor). Mix in the ground hazelnuts. Melt the butter and then pour this over the crumb mixture. Mix until combined. Press this into the tin until smooth. Pop into the fridge. For the filling whip the double cream until its thick and starts to form stiff peaks (do not over whip!). Add in the cream cheese, icing sugar, hazelnut butter and chocolate - whisk until smooth. Spread half of this evenly over the biscuit base and swirl through some of the blackberry puree. Cover with the remaining cheesecake mixture and then leave to set in the fridge overnight. Once set cover with the remaining blackberry compote. Enjoy! #cheesecake #cheesecakelover #vegancheesecake #mothersdaycake #dairyfree #egglesscakes #egglessbaking #nobakedessert #nobakecheesecake #blackberryseason #blackberries #egglessbaking - @recipebyrosie