A rich reward for picking your way through the thorny brambles! Use your choice of fresh raspberries, blueberries, blackberries and/or chopped pitted cherries. If you don't want to use alcohol, you may substitute orange juice.
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This recipe was delicious, very easy to make and went down really well at a dinner party. - 02 Dec 2009
Something else. Added extra berries - used blackberries, raspberries and blueberries - about 700g in total for topping and indise. Cooked on a lower heat for slightly longer - 180 for just over an hour until set. - 02 Dec 2009
I found this recipe while looking for a dessert to enter in our company's annual blackberry contest featuring many entries of delectable blackberry treats and blind-judged by several different "higher-ups" in the company. This recipe was very easy to make in steps. I was able to whip this up while I also cooking dinner, caring for our demanding toddler, etc. Made crust first, put in the fridge. Then, the next time I had a breather, I whipped up the filling. Filling sat for a bit before I could put it all together and throw in the oven. I made a mistake on the crust and melted 8 tbsp (a whole cube) of butter instead of 6. I had already added the crushed wafers to the butter, so I just crushed up and added more wafers until the consistency was right. I ended up using a total of 53 wafers. It turned out very well. I used small-curd cottage cheese and it blended smooth easily. I substituted orange juice for the brandy. I also used frozen blackberries, which I would not recommend. It was a lot of extra work to get them dry enough to use. Plus, they were sour and not as big and juicy and sweet as the fresh ones I could have picked on our hill (I should have sent the kids out to pick them!). I used the 8" springform pan - but next time I would use the 9", because the cake did not get as done as I wanted it to in the center. I baked it at 375 deg. for 57 minutes! I'm pleased to say that this cheesecake was awarded the second place prize in the contest! Enjoy! - 22 Aug 2005 (Review from Allrecipes US | Canada)