Berry Ripple Cheesecake Recipe

Name: Berry Ripple Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE CRUST; 1 cup flour; 1/2 cup self-rising flour; 6 tbsp (3/4 stick) cold butter, cubed; 1/4 cup sugar; 1 tbsp ground almonds; None None FOR THE FILLING; 3 pkg (8 oz each) cream cheese, chopped, at room temperature; 1/2 cup sugar; 4 None eggs; 2/3 cup heavy cream; 1/4 cup flour; 10 oz mixed frozen berries, thawed, well drained, pureed; None None Fresh mixed berries, powdered sugar, to serve

Servings: persons

None None FOR THE CRUST
1 cup flour
1/2 cup self-rising flour
6 tbsp (3/4 stick) cold butter, cubed
1/4 cup sugar
1 tbsp ground almonds
None None FOR THE FILLING
3 pkg (8 oz each) cream cheese, chopped, at room temperature
1/2 cup sugar
4 None eggs
2/3 cup heavy cream
1/4 cup flour
10 oz mixed frozen berries, thawed, well drained, pureed
None None Fresh mixed berries, powdered sugar, to serve

1
Preheat the oven to 350u00b0F. Lightly grease a 9-inch springform pan.
2
For the crust, sift flours into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in sugar and almonds. Gradually add enough water (about 1/4 cup) to form a pliable dough. Wrap in plastic wrap. Refrigerate for at least 30 mins.
3
Roll out pastry between 2 sheets of parchment paper to a 14-inch circle. Press into pan to line bottom and side. Trim edges. Refrigerate for 10 mins. Prick bottom with a fork. Line with parchment paper and fill with dried beans or rice. Bake for 10 mins. Remove paper and beans. Cool
4
For the filling, beat cream cheese and sugar in a large bowl with an electric mixer until creamy. Add eggs one a time, beating well after each addition. Mix in cream and flour until smooth. Pour into crust. Swirl berry puree through the filling.
5
Bake for 50-55 mins, until just set and slightly wobbly in center. Turn oven off and allow cheesecake to cool with door ajar for 1 hour. Cover and refrigerate overnight. Top with fresh mixed berries and dusted with powdered sugar.

1301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: None None FOR THE CRUST, 1 cup flour, 1/2 cup self-rising flour, 6 tbsp (3/4 stick) cold butter, cubed, and more.

Yes, Berry Ripple 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.

Berry Ripple Cheesecake

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