Line a small roasting tin 9 x 13 with baking paper.
In a bowl mix the plain flour, baking powder, sea salt and white sugar together.
With your fingertips rub the unsalted butter into the flour mixture like you would while making a scone mix.
In a small bowl combine the milk, egg and vanilla extract.
Pour into the flour mixture and gently mix together.
Mix until the dough starts to come together but remains crumbly.
Lightly press 2/3 of the mixture into the bottom of the pan.
Cheesecake Layer:
In a small bowl combine the cream cheese, white sugar and two eggs.
When the mixture is smooth, pour onto the cake base.
Lime Curd:
In a small bowl weigh out white sugar, sea salt and lime zest.
Using your fingertips rub the lime zest into the white sugar and sea salt to release the flavour.
Whisk the eggs into the white sugar.
While whisking, slowly pour the lime juice into the bowl.
Lastly, whisk in the melted butter.
Together:
Gently pour the lime curd over the cream cheese layer.
Pop the blackberries on top of the lime curd. Spread out over the cake.
Now for the crumble topping.
Pinch little pieces of the dough and gently place on top of the blackberries.
Pop the cake into the oven on 170 for 45 minutes.
The cake will be fully cooked when you see cracks forming at the top of the cake. It can be difficult to test this cake with a skewer as the cream cheese and curd will remain wet.
