Cheesecake With Summer Berries Recipe

Name: Cheesecake With Summer Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g digestive biscuits (or 5 oz digestive biscuits); 60 g butter (or 2 1/2 oz butter); cinnamon, 1 large pinch; 250 g ricotta cheese; 250 g cream cheese; 115 g tate & lyle fairtrade caster sugar (or 4 oz tate & lyle fairtrade caster sugar); 1 ½ tablespoons flour; 4 medium eggs; 150 g thick plain yogurt (or 5 oz thick plain yogurt); 12 lemon, juice of, finely grated zest and; vanilla extract, a few drops; 50 g tate & lyle fairtrade caster sugar (or 2 oz tate & lyle fairtrade caster sugar); 600 g mixed berries

Servings: persons

150 g digestive biscuits (or 5 oz digestive biscuits)
60 g butter (or 2 1/2 oz butter)
cinnamon, 1 large pinch
250 g ricotta cheese
250 g cream cheese
115 g tate & lyle fairtrade caster sugar (or 4 oz tate & lyle fairtrade caster sugar)
1 ½ tablespoons flour
4 medium eggs
150 g thick plain yogurt (or 5 oz thick plain yogurt)
12 lemon, juice of, finely grated zest and
vanilla extract, a few drops
50 g tate & lyle fairtrade caster sugar (or 2 oz tate & lyle fairtrade caster sugar)
600 g mixed berries

1
Lightly butter a 20cm/8inch spring-form cake tin and line the base with non-stick paper.
2
Finely crush the biscuits, either in a food processor or place them in a strong polythene bag and crush with a rolling pin.
3
Melt the butter and add the crushed biscuits and cinnamon and mix together.
4
Press evenly into the bottom of the tin, making sure the mixture comes up the sides a little.
5
Refrigerate until firm.
6
Put the cheese, sugar and flour into a bowl and beat with an electric mixer until smooth.
7
Add the eggs, lemon zest and juice and beat again.
8
Pour over the biscuit base.
9
Place on a baking tray as sometimes a little of the butter seeps out from the base during cooking.
10
Bake at 170C/325F/gas mark 3 for 1hour 10 minutes or until set.
11
Turn the oven off and leave for another hour to firm up.
12
Transfer to the fridge to chill.
13
Put the sugar into a large pan with 4 tablespoon water, bring to the boil, stirring until dissolved, boil 2 minutes.
14
Add the dark firm berries such as blackberries, blackcurrant and blueberries and cook gently until they release some of their juice to colour the syrup and to soften slightly.
15
Remove from the heat and fold in the other fruit such as strawberries, raspberries and redcurrants.
16
Leave to cool.
17
Cut the cheesecake into portions and serve with the fruit spooned over.

834

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: 150 g digestive biscuits (or 5 oz digestive biscuits), 60 g butter (or 2 1/2 oz butter), cinnamon, 1 large pinch, 250 g ricotta cheese, and more.

Yes, Cheesecake With Summer Berries 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!

Cheesecake With Summer Berries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions