This show-stopping dessert is a harmonious blend of creamy cheesecake, juicy berries, and a crunchy crumble topping. Perfect for special occasions or simply treating yourself, this recipe is sure to impress any crowd with its luscious layers and irresistible flavors!
Ingredients 🛒✨
For the Crumble Topping:
- 100g plain flour
- 30g sugar
- 50g melted butter
For the Berry Layer:
- 200g mixed berries (fresh or frozen – raspberries, blueberries, strawberries, etc.)
For the Cheesecake Filling:
- 500g cream cheese or mascarpone, softened
- 150g double cream
- 3 tbsp plain flour
- 1 egg
- 2 tsp vanilla extract
- 100g sugar
- 2 tsp lemon zest
- 1 tsp lemon juice
For the Biscuit Base:
- 200g digestive biscuits, crushed
- 1 tbsp sugar
- 100g melted butter
Equipment 🥄✨
- Electric hand mixer
- 20cm springform cake tin
- Parchment paper for lining the tin
Directions 🥘👩🍳
- Preheat the Oven:
Preheat your oven to 180°C (350°F) . Line the base of a 20cm springform tin with parchment paper for easy removal later. - Prepare the Biscuit Base:
In a bowl, combine the crushed digestive biscuits, sugar, and melted butter until well blended. Press this mixture firmly into the base of the prepared tin, ensuring it’s evenly spread and compacted. Refrigerate the base for about 15 minutes to firm up. - Make the Crumble Topping:
In another bowl, mix together the plain flour, sugar, and melted butter until it resembles coarse crumbs. Set aside for later use. - Create the Cheesecake Filling:
Using an electric hand mixer, beat the softened cream cheese or mascarpone, double cream, flour, egg, vanilla extract, sugar, lemon zest, and lemon juice in a large bowl until smooth and creamy. Be sure all ingredients are fully incorporated. - Assemble the Cheesecake:
Pour the cheesecake mixture over the chilled biscuit base, spreading it evenly with a spatula. Arrange the mixed berries on top of the filling in an even layer. - Add the Crumble Topping:
Sprinkle the prepared crumble topping evenly over the berries, covering them completely. - Bake the Cheesecake:
Place the tin in the preheated oven and bake for approximately 1 hour , or until the top is golden brown and the center has a slight wobble. Avoid overbaking to keep the cheesecake soft and creamy. - Cool and Chill:
Allow the cheesecake to cool at room temperature for about 2 hours. Once cooled, refrigerate it for at least 8 hours (or overnight) to allow the texture to set properly. - Serve with Style:
Before serving, dust the top lightly with icing sugar and garnish with fresh berries for added flair. Slice and enjoy this delightful mix of creamy, fruity, and crunchy textures!
Tips for Success:
- Fresh vs Frozen Berries: Both fresh and frozen berries work well in this recipe. If using frozen berries, there’s no need to thaw them beforehand—they’ll soften during baking.
- Crumbly Texture: Ensure the crumble topping remains chunky by avoiding overmixing the flour, sugar, and butter.
- Refrigeration Time: The extended chilling time helps the cheesecake firm up, making it easier to slice cleanly.
Why You’ll Love This Recipe:
Mary Berry’s Berry Crumble Cheesecake combines the best of three worlds—creamy, fruity, and crunchy—for a dessert that satisfies every craving. Whether served as part of a dinner party or enjoyed casually at home, this masterpiece is guaranteed to leave guests asking for seconds. Indulge in its velvety filling, vibrant berry burst, and satisfying crunch—it’s pure bliss in every bite! 🍓✨
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