Berry Cheesecake

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Prep time:

Cook time:

Serves: 4



  • 35g butter

  • 50g icing sugar

  • 1 tsp vanilla extract

  • 1 tbsp double cream

  • 400g full fat cream cheese

  • 100g digestive biscuits

  • A few splashes lemon juice

  • 1/2 lime, zested

  • 1.5 tbsp strawberry jam

  • 250g frozen berries

  • 20g white chocolate, grated (to decorate)

  • 1 lemon, zested


  1. Mix the cream cheese, icing sugar, vanilla essence, double cream and half of the lemon zest together, ensuring everything is incorporated and put into a piping bag and place in the fridge

  2. To make the base, melt the butter and break up the biscuits. If you're using a blender, pulse them until you get a breadcrumb like texture. Add half of the lemon zest and mix.

  3. Add the melted butter and mix until fully incorporated. Divide the mix between 4 metal rings on a tray and press down firmly. Put in the fridge while you make the fruit topping.

  4. Make the topping by putting the frozen berries into a saucepan with a splash of water and heating. Mash them gently with a potato masher to break them down a little, cook for around 10 mins, then add the strawberry jam into the berries and mix. Cook for one more minute or until the compote looks thick and shiny. Allow to cool completely in the fridge before serving.

  5. To make the cheesecakes, pipe the cheesecake mix into the rings and smooth the top with a warm palate knife. Gently tap the underside of the tray to remove any air bubbles, and put back in the fridge for at least 30 mins or until needed (the longer the better).

  6. Remove the ring by rolling it in your hands to gently warm the cheesecake. It should pop out with a little shake.

  7. Taste the berry compote and add lemon juice to taste, then spoon on top of the cheesecakes and finish with a grating of white chocolate and some lime zest.

Additional Information

  • Make Ahead

  • cake

  • lemon

  • Cake/Dessert

  • Nut Free

  • Egg Free

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