Mixed Berry Crumble Cheesecake
Ingredients:
*For the crumble topping:*
- 100g plain flour
- 30g caster sugar
- 50g butter, melted
*For the berry layer:*
- 200g mixed berries (frozen or fresh work equally well)
*For the cheesecake filling:*
- 500g full-fat cream cheese (at room temperature)
- 150g double cream
- 3 tablespoons plain flour
- 1 egg
- 2 teaspoons vanilla extract
- 100g caster sugar
- Zest of 1 lemon
- 1 tablespoon lemon juice
*For the biscuit base:*
- 200g crushed digestive biscuits
- 1 tablespoon sugar
- 100g butter, melted
How to make it:
1️⃣ Preheat your oven to 180°C (160°C fan) or Gas Mark 4.
2️⃣ To prepare the base, combine crushed biscuits, sugar, and melted butter until the texture resembles damp sand. Press firmly into the bottom of a 20cm springform tin lined with baking paper. Pop it in the fridge to chill for 15 minutes.
3️⃣ For the crumble, stir the flour and sugar together, then mix in the melted butter until crumbly. Refrigerate while you make the filling.
4️⃣ In a mixing bowl, beat the cream cheese until smooth. Add in the cream, flour, egg, vanilla extract, sugar, lemon zest, and juice. Blend until the mixture is just combined—don’t overmix.
5️⃣ Pour the cheesecake mixture over your chilled biscuit base. Scatter the berries evenly over the top, then sprinkle over the prepared crumble.
6️⃣ Bake in the oven for 50–55 minutes, until the top is golden and the center has a gentle wobble. Once baked, switch off the oven and let the cheesecake cool inside with the door slightly open for 2 hours. Then chill it in the fridge overnight to set.
7️⃣ Before serving, dust the top with icing sugar and add a handful of fresh berries for decoration.