Cheesecakes are delicious thanks to their rich, creamy texture and perfect balance of sweetness and tanginess. Whether baked or not, they are a great pudding option for the whole family due to their versatility. Mary Berry has an array of cheesecake recipes, including this delicious baked berry one.
The recipe notes said: “Blueberries and raspberries make a colourful topping for Mary Berry ’s classic baked cheesecake.” It serves 10 people, and is ready from start to finish in under two hours. For the base: 75g digestive biscuits 40g butter 25g demerara sugar For the filling: 50g butter, softened 175g caster sugar 450g cream cheese 25g plain flour One lemon, juice and finely grated rind Three eggs, separated 150ml double cream, lightly whipped For the topping: 150ml double cream, whipped 450g mixed fruits A little icing sugar, optional Lightly grease a 23cm loose-bottomed round cake tin and then line it with parchment paper, fitting it into the crevices.
Then, preheat the oven to 160C, and put the digestives into a bag, and crush them into a fine crumb. Melt the butter into a pan, add the biscuits and the sugar before mixing well and spreading over the base of the tin. Leave in a cool place to set whilst mixing the cheesecake before making the filling.
For the cheesecake, measure the butter, sugar, cheese, flour, lemon rind, juice and egg yolks into a large bowl and beat well until smooth. Fold the lightly whipped double cream into the mixture using a spatula before whis.
