Berry cheesecake

Total time: 1hr 10m
Preparation Time: 25m

For 12 portions

Nutritional Information

Contains 246 Kcal, 4g Protein, 22g Carbohydrates, 16g Fat


  • Base
  • 120 g biscuits (e.g. digestive biscuits)
  • 50 g butter, soft
  • 2 tbsp lemon juice
  • 25 g blueberries
  • 25 g blackberries
  • Fruit puree
  • 50 g blueberries
  • 50 g blackberries
  • 1 tbsp sugar
  • Cream cheese mixture
  • 400 g double cream cheese (e.g. Philadelphia)
  • 3 eggs
  • 130 g sugar
  • 1 tbsp cornflour
  • 1 organic lemon, use grated zest only
  • Bake
  • 25 g blueberries
  • 25 g blackberries
  • a little icing sugar
  • Utensils
  • One springform tin (approx. 24 cm in diameter), base lined with baking paper, sides greased

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  • Base

    Finely crush the biscuits in a plastic bag using a rolling pin or blitz them in a food processor, mix with the butter and lemon juice. Spread the mixture over the bottom of the prepared cake tin and press down firmly with the base of a glass. Top with blueberries and blackberries.
  • Fruit puree

    Puree the blueberries and blackberries with the sugar.
  • Cream cheese mixture

    Combine the cream cheese with all the other ingredients up to and including the lemon zest, mix well using the whisk on a hand mixer. Combine ¼ of the mixture with the fruit puree. Spread the remaining cheese mixture over the biscuit base. Spoon the fruit puree mixture on top, create a marble effect using a fork.
  • Bake

    For approx. 40 mins. in the centre of an oven preheated to 160°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cheesecake onto a cooling rack and leave to cool. Top with the berries and dust with icing sugar.
  • Shelf life:

    Cover the cheesecake and keep in the fridge for approx. 2 days.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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