Berry cheesecake

Blueberries and raspberries make a colourful topping for Mary Berry’s classic baked cheesecake.

image of Mary Berry
Mary Berry recipes
From Saturday Kitchen


For the base

  • 75g/3oz digestive biscuits
  • 40g/1½oz butter
  • 25g/1oz demerara sugar

For the filling

  • 50g/2oz butter, softened
  • 175g/6oz caster sugar
  • 450g/1lb cream cheese (medium fat soft cheese)
  • 25g/1oz plain flour
  • 1 lemon, juice and finely grated rind
  • 3 eggs, separated
  • 150ml/5fl oz double cream, lightly whipped

For the topping

  • 150ml/5fl oz double cream, whipped
  • 450g/1lb mixed fruits (blueberries, raspberries, red currants) or bag of frozen fruits.
  • a little icing sugar (optional)

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