Berry Cheesecake


If you are using frozen berries, leave them in a bowl to come to room temperature before you start (you probably won’t need to add any water when you sauté them later). Raspberries on their own are beautiful here, but choose your favourite berries or use a mixture. Blueberries, blackberries and strawberries all work well. You can leave out the cornflour when you heat the berries, if you prefer, but they won’t hold onto the cake so well. Or simply serve a slice of plain cheesecake with a spoonful of berries on the side.


  • 250 g (9 oz) digestive biscuits, coarsely crushed in a blender
  • 125 g ( oz) unsalted butter, melted, plus a little extra
  • 750 g (1 lb 10 oz) cream cheese
  • 250 g (9 oz) caster (superfine) sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons cornflour (cornstarch)
  • 400 g (14 oz) fresh or frozen berries
  • 1 teaspoon finely grated lemon rind


Preheat your oven to 180°C (350°F/Gas 4). Grease a 24 cm ( inch) springform tin. Mix together the crushed biscuits and melted butter. Press the biscuit mix into the tin so that it covers the base and comes about two-thirds the way up the side, kneading down with your palms to push it along evenly.

Whisk the cream cheese in a bowl with 200 g (7 oz) of the sugar. Beat in the eggs one by one and then the vanilla until you have a smooth thick cream. Pour over the base and smooth the top with a spatula. Bake for about 40–50 minutes, until it is lightly golden in parts and wobbles only a little when you shake the tin. Cool completely, then chill in the fridge for a few hours.

Meanwhile, mix the cornflour with a couple of tablespoons of cold water until it is smooth. Pour into a saucepan to heat up, then add the berries, grated lemon rind and the remaining sugar — the amount of sugar may depend on the sweetness of the berries. Cook for a couple of minutes, adding some water if it seems too thick, to just combine everything and then remove from the heat before the berries collapse. Set aside to cool completely.

Carefully remove the ring from the cheesecake and spoon the berries over the top. Cut into wedges to serve. If you are not serving it immediately, keep the cake in the fridge.