Berry Ripple Cheesecake Recipe

Name: Berry Ripple Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup self rising flour; 1 cup all-purpose flour plus 2 tbsp; 1/2 cup butter diced; 1 tablespoon ground almonds; 3/4 cup granulated sugar; 1 1/2 pounds cream cheese; 4 eggs; 2/3 cup heavy cream; 10 1/2 ounces frozen mixed berries thawed, drained, mashed; Fresh berries to decorate; powdered sugar to dust

Servings: persons

1/2 cup self rising flour
1 cup all-purpose flour plus 2 tbsp
1/2 cup butter diced
1 tablespoon ground almonds
3/4 cup granulated sugar
1 1/2 pounds cream cheese
4 eggs
2/3 cup heavy cream
10 1/2 ounces frozen mixed berries thawed, drained, mashed
Fresh berries to decorate
powdered sugar to dust

1
Sift together self-rising and 1 cup all-purpose flour into a large bowl. Cut in butter until mixture resembles breadcrumbs. Add ground almonds and 1/4 cup sugar. Gradually mix in enough cold water (about 1/4 cup) to form a pliable dough. Wrap in plastic wrap and chill for 30 mins.
2
Preheat oven to 350u00b0F. Lightly grease a 9 inch springform pan.
3
Roll out pastry and use to line pan. Chill for 10 mins. Prick base with a fork, line with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove paper and weights. Set aside to cool.
4
Beat cream cheese and remaining sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Add heavy cream and remaining flour. Mix until smooth. Transfer to prepared pan and swirl in mashed berries. Bake for 50-55 mins, until just set. Let cool completely.
5
Decorate with fresh berries and dust with powdered sugar.

1396

kcal

Calories

107

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 11 ingredients. The key ingredients include: 1/2 cup self rising flour, 1 cup all-purpose flour plus 2 tbsp, 1/2 cup butter diced, 1 tablespoon ground almonds, 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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