Berry cheesecake

Berry cheesecake

Total: 1 hr 10 Min. | Active: 25 Min.
Nutritional value / portion: 246 kcal
, Fat: 16 g
, Carbohydrate: 22 g
, Protein: 4 g


12 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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120 g biscuits (e.g. digestive biscuits)
50 g butter, soft
2 tbsp lemon juice
25 g blueberries
25 g blackberries

Fruit puree

50 g blueberries
50 g blackberries
1 tbsp sugar

Cream cheese mixture

400 g double cream cheese (e.g. Philadelphia)
130 g sugar
3 eggs
1 tbsp Maizena cornflour
1 organic lemon, use grated zest only


25 g blueberries
25 g blackberries
a little icing sugar
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One springform tin (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Finely crush the biscuits in a plastic bag using a rolling pin or blitz them in a food processor, mix with the butter and lemon juice. Spread the mixture over the bottom of the prepared cake tin and press down firmly with the base of a glass. Top with blueberries and blackberries.

Fruit puree

Puree the blueberries and blackberries with the sugar.

Cream cheese mixture

Combine the cream cheese with all the other ingredients up to and including the lemon zest, mix well using the whisk on a hand mixer. Combine ¼ of the mixture with the fruit puree. Spread the remaining cheese mixture over the biscuit base. Spoon the fruit puree mixture on top, create a marble effect using a fork.


For approx. 40 mins. in the centre of an oven preheated to 160°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cheesecake onto a cooling rack and leave to cool.

Top with the berries and dust with icing sugar.

Good to know
Shelf life: Cover the cheesecake and keep in the fridge for approx. 2 days.

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