Creamy baked berry cheesecake with berry topping

Creamy baked berry cheesecake: https://pixabay.com/images/id-5788226/

Creamy baked berry cheesecake: A berry good dessert

A real delicacy, cheesecake has a place in all of our hearts. Surprise your friends and family with our creamy baked berry cheesecake.

Creamy baked berry cheesecake with berry topping

Creamy baked berry cheesecake: https://pixabay.com/images/id-5788226/

Baked cheesecake is one of the world’s true delicacies. A creamy baked cheese centre with a crunchy crust will always be in our dreams. We gave it some extra zest with a berry topping that adds so much flavour you’ll be going back for many more slices. A slightly savoury flavour in the cake pairs well with the sweet, zesty berries and is perfect for parties, your new baking skills and social media profile, because many photos will be taken.

Making your creamy baked berry cheesecake

The berry topping is as easy as putting it all together in a pot but we have to warn you as you don’t want to burn yourself with hot sugar. For the crust, we use the South African favourite cookie pie crust ingredient, Tennis Biscuits and lots of butter. If not everything else, this combination smells great. Mix the cheesecake ingredients together, pop it into the oven and bake. Finish off with the berry mix of your choice and enjoy.

A real delicacy, cheesecake has a place in all of our hearts. Surprise your friends and family with our creamy baked berry cheesecake this weekend.

Creamy baked berry cheesecake recipe

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Recipe by Irene Muller Course: DessertCuisine: GlobalDifficulty: Easy
Servings

10

servings
Prep time

20

minutes
Cooking time

55

minutes
Total time

1

hour 

15

minutes

Ingredients

  • BERRY MIX
  • 2 tubs 2 (200 g) strawberries

  • 1 tub 1 (150 g) blueberries

  • 1 tub 1 (150 g) mulberries

  • 2 tbsp 2 honey

  • CRUST
  • 120 g 120 butter

  • 1 packet 1 (200 g)  tennis biscuits or biscuits of your choice

  • CHEESECAKE FILLING
  • ½ cup ½ sour cream

  • 250 g 250 tubs of cream cheese

  • 2 tbsp 2 flour

  • 1 tsp 1 vanilla essence

  • 3 tbsp 3 berry mix

  • 3 3 eggs 

  • zest of 1 lime

  • 3 tbsp 3 honey

Method

  • BERRY MIX
  • Slice the strawberries and half the mulberries and add whole blueberries in a thick based saucepan on low heat.
  • Add 2 tablespoons of honey, simmer until it bubbles (about 30 minutes), then you know it’s sticky and will not be too runny. Set aside to cool.
  • CRUST
  • Preheat the oven to 160°C / 320°F.
  • Use a 20 cm springform cake tin with a removable base.
  • Line the baking tin with baking paper over the edges and 3 cm up on the sides. Spray with cooking spray.
  • Crush biscuits, melt the butter and mix well.
  • Press the biscuits in the springform cake tin to cover the bottom and the sides about 3 cm up.
  • Place all ingredients for the cheesecake filling in a mixing bowl and mix with an electric mixer for 5 minutes until smooth.
  • Add into the prepared springform pan and place in the oven for 55 minutes.
  • When cooked, remove from oven and cover with a cloth or net. It will settle as it cools.  
  • When totally cooled down, add the berries on top, remove them from the springform tin, and place them on your favourite serving plate.

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