Baked cheesecake with fresh berries

(63 ratings)
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  • Serves: 6-8

  • Prep time:

  • Cooking time:

    (may need an extra 10 mins)
  • Costs: Mid-price

  • Skill level: Bit of effort

  • 5 a day portion1

Baked cheesecake topped with fresh berries is irresistibly rich and creamy with a gorgeous lemony flavour - the classic New York favourite! Follow along with our easy step-by-step video to see how it's done. With a prep time of only 10 minutes, this cheesecake couldn't be easier to make - it's so low hassle you'll find yourself making it time and time again. Although it's in the oven for 50 minutes, you can get on with something else while it bakes and then chills afterwards - the only thing you need to do is make sure you've set alarms so you don't overcook it! Use your favourite berries or a selection - they not only add colour, but taste great too and add real freshness to the cheesecake!

The undecorated cheesecake will keep in the fridge for up to 2 days, but isn't suitable for freezing. Decorate just before serving.


For the base:

  • 125g digestive biscuits
  • 1tbsp demerara sugar
  • 45g butter, melted

For the topping:

  • 400g cream cheese
  • 150ml double cream
  • 50g caster sugar
  • Finely grated zest and juice of 1 lemon
  • 1 medium egg
  • 1 medium egg yolk
  • 60-90g raspberries
  • 60-90g blueberries
  • Sprigs of mint, to decorate
  • Icing sugar, for dusting


  1. Crush the digestive biscuits finely. Stir in the sugar and butter, then press into the base of a 20cm (8in) round loose-bottomed sandwich tin lined with baking parchment. Level the surface.
  2. Beat the cream cheese to soften it. Beat in the cream, sugar, lemon zest and juice, the egg and egg yolk.
  3. Slowly pour the filling over the biscuit base. Place the tin on a baking tray and bake in the centre of the oven for 50-60 mins at 170C/325F/Gas Mark 3. The filling should be just set but should still wobble slightly. Take care not to overcook it, or it will crack.
  4. Turn the oven off and leave the cheesecake sitting in there for at least 2 hours. Remove from the oven and chill well in the fridge for several hours, or overnight.
  5. Remove the cheesecake from the sandwich tin and peel away the lining paper. Place on a serving plate and arrange the raspberries and blueberries on top. Decorate with sprigs of mint and dust with icing sugar before serving.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 480(kcal)
  • Fat 42.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(63 ratings)

Your comments


A deeper one would be nicer.

Jing Lin

I tried your recipe yesterday and chilled it overnight and I have to say, it tasted so GOOD!!!! However, I think you should bake the base for 10 minutes after step 1. Thanks for your recipe! x


thanks goodtoknow for the wonderful recipes. if you're a sucker for c'cake like me stop by .. wishing you a sweet day!

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