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Berry cheesecake
25 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 246
  • Fat about 16g
  • Carbohydrates about 22g
  • Protein about 4g
This is needed
This is needed for 12 portion
Base
  • 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)
  • 3 eggs
  • 130 g sugar
  • 1 tbsp cornflour
  • 1 organic lemon, use grated zest only
Bake
  • 25 g blueberries
  • 25 g blackberries
  • a little icing sugar
Tools
  • One springform tin (approx. 24 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Base
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.
Bake
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.