Blackberry, Apple and Carob Cheesecake Bites

I’ve been sitting on this recipe for a little while and we are now well past the end of blackberrying season (although the fat little purple fruits do seem to nestle amongst the hedges a bit longer here over in Northern Ireland compared to England). But after making apple and blackberry granola muffins a few weeks back I had enough blackberries left to make something a little less healthy. Although I did replace any chocolate in the recipe with carob to ensure there was a little something missing from this tray bake recipe.

If you haven’t got a stash of locally picked blackberries or don’t want to wait until next year before trying out this recipe any variety of frozen berries could be used instead.

INGREDIENTS

100g fresh blackberries

100g bramley apple (peeled and chopped)

15g caster sugar

1 tablespoon water

140g butter

150g caster sugar

75g carob powder

1 teaspoon cinnamon

1 teaspoon baking powder

2 eggs

120g plain flour

200g cream cheese

1 egg

100g caster sugar

30g corn flour

Place the blackberries, apple, 15g of caster sugar and water into a saucepan and place over a medium heat until the apple begins to soften and the juices are released from the blackberries (this will probably take about 10 to 15 minutes). Then remove from the heat and place to one side.

Pre-heat the oven to 180°C / 350°F.

Grease a 20cm x 30cm baking tin and line with non-stick baking parchment.

Place the butter into a saucepan and place over a medium heat until melted. Then add the 150g caster sugar and stir until dissolved. Remove from the heat and sift in the carob powder, cinnamon, baking powder and flour. Once fully combined add the eggs one by one and stir again until a smooth batter is formed.

In a separate bowl beat the cream cheese until smooth before adding the egg, remaining caster sugar and corn flour. Then mix in the blackberry and apple mixture to the cheese until distributed throughout.

Spread 2/3 of the carob mix into the lined tin and then spoon the cream cheese mix on top. Spoon the remaining carob mixture in blobs over the cheesecake mix and using the tip of a sharp knife swirl the 2 mixtures together.

Bake for 40 minutes until the cake is firm and the carob mixture is set.

Allow to cool in the tin before transferring to a wire rack to cool completely. Then slice into squares and serve.

This recipe was inspired by this recipe from Beantown Baker.