There are so many ways to make a blackberry cheesecake. You can top the crust with syrupy blackberries before pouring in the filling. You can bake blackberries right into the filling itself. You can add a strained blackberry puree to the filling to create a beautiful purple masterpiece, or you can swirl in blackberry puree and make lovely designs on the top of the cake.
Take the pan off the heat and stir in the biscuit crumbs and the ground almonds.
Spread the biscuity base mixture, covering the bottom of each ramekin, smooth down.
Pour the double cream into a bowl and whisk until stiff but don’t let curdle.
Stir in the cream cheese. Combine most of the sieved blackcurrants until it all turns a rich purple colour and reaches a fairly thick consistency.
Fetch the bases from the fridge and pour in a thin layer of the pureed blackcurrants then evenly fill the ramekins up to the rim with the cheese cake topping.