We love fruit at Vignamaggio, and August is blackberry month, “le more” in Italian. We have wild blackberries at the bottom of the valley, as well as cultivated ones on the farm: sweet and juicy, perfect for making our Blackberry Extra Jam. 


What is the difference between jam and extra jam? It’s all about proportions: an ordinary jam contains a maximum of 35% fruit, while our extra jam contains more than 70% organic blackberries. Vignamaggio only uses organic cane sugar and no pectin. This enhances the flavour of the fruit without changing its natural sweetness.

Our friend Irene Berni made us a cheesecake with Vignamaggio’s Blackberry Extra Jam and lots of freshly picked blackberries.




  • 4 eggs
  • 500 g cream cheese
  • 500 ml cream
  • 3 tablespoons flour
  • ½ cup icing sugar
  • pinch of salt

For the base

  • 250 g biscuits
  • 150 g butter


  • 1 jar Vignamaggio Blackberry Extra Jam
  • fresh blackberries for decoration


Separate the eggs. Beat the egg whites to a soft peak. Whip the cream cheese and cream. Add the sifted flour, sugar, salt and egg yolks, mixing well after each addition. Lastly, gently fold the beaten egg whites into the mixture, paying attention not to overmix. 

Crush the biscuits in a bowl, melt the butter and mix with the biscuits. Let this cool while you line a 28cm pie dish with baking paper. Press the biscuit and butter mixture into the pie dish to create a base, using the bottom of a water glass. Pour the cream filling into the base and bake for about 50 minutes in an oven preheated to 180°C. Once the cheesecake has cooled down, cover it with the jam and decorate with lots of fresh blackberries.

Watch the reel on our Instagram.