Recipe notes
This baked cheesecake with summer berries recipe works perfectly with just strawberries, raspberries or blackberries on its own. Adjust the toppings throughout the year, using whatever fruits and berries that are in season.
Baked Cheesecake with Summer Berries Recipe
This delicious creamy baked cheesecake with summer berries is an indulgent addition to any summer lunch or alfresco dinner. Top with seasonal berries of your choice.
45 minutes, plus cooling and chilling 1 Hour 35 Mins Medium Serves 8 to 10
Ingredients
Base- 60g unsalted butter, melted, plus extra for greasing
- 200g oat biscuits (we used Hobnobs)
- 20g toasted flaked almonds
- 1 egg white, lightly beaten (from one of the separated eggs from the filling)
- 840g full-fat soft cheese, at room temperature
- 200g caster sugar
- 1 tsp vanilla bean paste (or the seeds from 1 vanilla pod)
- 2 tbsp plain flour
- 50ml double cream
- 150ml soured cream
- 6 eggs, 2 separated
- 2 tbsp lemon juice
- 200g strawberries (hulled)
- 200g raspberries
- 200g blackberries
- Whipped cream (optional)
- 3 tbsp caster sugar
Method
- Preheat the oven to 180 ̊C, gas mark 4.
- Grease a deep 23cm springform cake tin; line the base with baking parchment, then the side so that it sits 3cm above the rim.
- For the base, put the biscuits and nuts in a plastic food bag and bash to crumbs with a rolling pin.
- Pour into a bowl and mix in the melted butter. Tip into the tin and even out with the back of a spoon.
- Bake for 5 minutes, then brush with a little egg white and bake for 2 minutes. Cool while you make the filling.
- Lower the oven to 140 ̊C, gas mark 1; put a roasting tin half-filled with water on the bottom shelf.
- Put the soft cheese, sugar, vanilla and flour in a large bowl and slowly beat to a thick, smooth mixture using electric beaters.
- Mix in the double and soured creams until incorporated.
- Slowly beat in the 4 whole eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Finally, beat in the 2 egg yolks, lemon juice and a pinch of salt.
- Pour the mixture over the cool base and bake on the middle shelf of the oven for 1 hour 20 minutes, until set but still with a gentle wobble in the middle.
- Turn the oven off, but leave the cheesecake inside for at least 45 minutes.
- Remove from the oven and cool to room temperature, then chill for at least 4 hours, or overnight.
- If the top has cracked, use a palette knife dipped in hot water to gently push the cracks together and smooth.
- For the topping, whip the cream until it is firm. Spread on the cheesecake and arrange summer fruits over the top of the cheesecake.
Afternoon Tea Recipes, Casual Summer Supper Recipes, Cheesecake Recipes, Summer Puddings and Desserts
