Blackberry Cheesecake Roulade

During the late summer in Devon, some especially large and succulent blackberries clamber over an old apple tree in our orchard. I am always thinking of new ways to use them. This beautifully light cheesecake is rolled round a filling of blackberries. Serve with cream if liked.


  • 225 g/8 oz cream cheese
  • 75 g/3 oz caster sugar
  • 3 large eggs
  • 25 g/1 oz cornflour
  • ½ teaspoon salt
  • pinch cream of tartar
  • 4 rounded tablespoons bramble or redcurrant jelly
  • 225 g/8 oz fresh blackberries
  • icing sugar for dusting


Oil a 33 x 23 cm/13 x 9 in Swiss roll tin and line it with a piece of oiled baking parchment. Preheat the oven to 180°C/350°F/gas mark 4.

Whisk the cream cheese in a bowl to soften it, then whisk in the sugar. Separate the eggs and whisk the yolks into the cheese mixture one at a time. Finally, whisk in the cornflour and salt. Whisk the egg whites with the cream of tartar until they stand in soft peaks. Using a metal spoon, fold them gently into the cheese mixture. Pour into the Swiss roll tin and bake for 10-15 minutes, until light brown and springy to the touch. Leave to cool — it will sink slightly. When still just warm, loosen the edges with a knife and turn out on to a sheet of oiled baking parchment. Peel off the lining paper.

Gently melt the jelly in a pan, then turn it into a bowl and cool slightly. Stir in the blackberries and spread the mixture all over the cheesecake. Roll up like a Swiss roll with the help of the baking parchment — don’t worry if it cracks a bit — and transfer to a serving plate. Before serving, sprinkle all over with icing sugar through a sieve.