Berry Cheesecake Recipe

Name: Berry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g chocolate digestives; 100 g butter; 125 g + 3 tbsp caster sugar; 6 None gelatine leaves; 500 g cream cheese; 250 g double cream; 150 ml cherry juice; 1/2 None lemon (zest and juice); 1 tsp vanilla extract; 1/2 tbsp cornflour, mixed with 1 tbsp water to make a paste; 450 g mixed berries (strawberries hulled and quartered)

Servings: persons

250 g chocolate digestives
100 g butter
125 g + 3 tbsp caster sugar
6 None gelatine leaves
500 g cream cheese
250 g double cream
150 ml cherry juice
1/2 None lemon (zest and juice)
1 tsp vanilla extract
1/2 tbsp cornflour, mixed with 1 tbsp water to make a paste
450 g mixed berries (strawberries hulled and quartered)

1
For the crust, grease a 9 1/2 inch spring form pan with oil. Place the cookies or graham crackers in a freezer bag and bash with a rolling pin until it looks like fine breadcrumbs. Melt the butter and stir in the crumbs and the 3 tbsp of the sugar. Spoon into the bottom of the pan and press down with the back of a spoon. Chill for 30 mins.
2
Prepare gelatin according to package instructions and place in a saucepan and over a very low heat, melt slowly. Do not let the mixture boil. Set aside to cool slightly.
3
Mix the cream cheese with 1/3 cup of the sugar. Stir in the gelatin. Beat the cream until stiff peaks form and stir in the cream cheese mixture. Spoon on top of the crust and level the surface. Chill for at least 3 hours.
4
Add the cherry juice, 1/4 cup water, the lemon juice, zest and remaining sugar in a saucepan and bring to a boil. Stir in the vanilla extract and cornstarch paste. Simmer for 1 minute until thickened. Stir in the berries, remove from the heat and allow to cool.
5
Remove the cheesecake from the pan. Top with the berry compote just before serving.

1299

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 g chocolate digestives, 100 g butter, 125 g + 3 tbsp caster sugar, 6 None gelatine leaves, and more.

Yes, Berry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Berry Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions