HAPPY BIRTHDAY CAITY!
Because it’s a British recipe, I’m afraid that even with my modifications it’s all still in metric. This is where having a kitchen scale comes in mighty handy. Of course, because it’s a no-cook recipe, you needn’t fret if your conversions aren’t exactly accurate.
With a glass or your fingers, flatten the crumbs into the bottom of a 20cm springform pan (mine was 25 cm so my cake is a little shorter and wider than yours might be). Chuck that in the fridge to chill.
Now plop about 340g fresh blackberries (that was what was in the package for me) in a pot with a dash of sugar and a dash of water or juice. Add the juice and zest from half a lemon to that as well. Cook on medium-high heat, stirring often, until it’s all bubbly and saucy. Scoop out a bit of the juice and make a slurry with a small amount of corn starch. Add that back in and let it come to a boil. Remove from the heat and let cool completely. Chuck it in the fridge to make it extra cool and thick.
Whip up 500mL whipping cream in a chilled bowl.
In a separate bowl, cream together 500g soft cream cheese, a splash of vanilla extract, the zest and peel of half a lemon (nice use of a whole lemon there, waste-not), and 200g sour cream or crème fraîche. The warmer your cream cheese is, the less lumpy it will be, but be careful not to let it melt if you put it in the microwave.
Add another layer of cheese, and plop the remaining fruit sauce on top. Swirly swirly swirly. If your cake pan is smaller and your cake taller, you could probably try for three layers of cheese with swirlies in-between.
Refrigerate the cake for at least 5 hoursand keep it refrigerated when you’re not eating it.