Berry crumble cheesecake recipe

Name: Berry crumble cheesecake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tbsp good quality strawberry conserve; 1 orange, finely grated zest and juice only; 150 g (5.3oz) blackberries; 75 g (2.6oz) butter; 100 g (3.5oz) golden caster sugar; 40 g (1.4oz) plain flour; 25 g (0.9oz) crunchy baked granola-style cereal; 2 x 90g packets galettes, finely crushed; 150 g (5.3oz) mild creamy goats' cheese; 450 g (15.9oz) full-fat soft cheese; 4 large eggs; 75 ml (2.6fl oz) soured cream (about 5 tablespoons); 1 cup icing sugar, to dust

Servings: persons

8 tbsp good quality strawberry conserve
1 orange, finely grated zest and juice only
150 g (5.3oz) blackberries
75 g (2.6oz) butter
100 g (3.5oz) golden caster sugar
40 g (1.4oz) plain flour
25 g (0.9oz) crunchy baked granola-style cereal
2 x 90g packets galettes, finely crushed
150 g (5.3oz) mild creamy goats' cheese
450 g (15.9oz) full-fat soft cheese
4 large eggs
75 ml (2.6fl oz) soured cream (about 5 tablespoons)
1 cup icing sugar, to dust

1
Preheat the oven to 180C (fan oven 160C), gas mark 4.
2
Line the base and sides of a deep, 20cm (8 inch), loose-based, springform cake tin with greaseproof paper.
3
Put the conserve in a small saucepan with 50ml (2 fl oz) of the orange juice and stir over a low heat.
4
Bring to the boil and bubble gently for 5 minutes until reduced by about half.
5
Add in the blackberries and leave to cool.
6
Rub 25g (1 oz) of the butter and 25g (1 oz) of the caster sugar into the flour.
7
Stir in the granola cereal and spread out on the foil-lined baking sheet.
8
Bake in the preheated oven for 10 - 12 minutes until golden brown.
9
Leave to cool, then break into rough crumbs with a fork.
10
Reduce the oven temperature to 170C (fan oven 150C), gas mark 3.
11
Melt the remaining butter in a saucepan and stir in the crushed biscuits.
12
Press the crumbs over the base of the lined tin and set aside.
13
Beat together the cheeses, eggs, orange zest and remaining sugar with the soured cream until smooth.
14
Spoon onto the biscuit base and bake for 1 1/4 hours in the oven.
15
Open the oven door and pull the cheesecake out a little.
16
Drizzle the blackberries and their liquid randomly over the surface and return to the oven for a further 1 - 1 1/4 hours until the cheesecake feels just firm when touched in the centre.
17
Sprinkle over the crumble mixture, leave to cool and dust with icing sugar before serving.

1216

kcal

Calories

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 13 ingredients. The key ingredients include: 8 tbsp good quality strawberry conserve, 1 orange, finely grated zest and juice only, 150 g (5.3oz) blackberries, 75 g (2.6oz) butter, and more.

Yes, Berry crumble cheesecake recipe 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!