Berry Crumble Cheesecake
Ingredients
For the crumble topping:
- 100g plain flour
- 30g sugar
- 50g melted butter
For the berry layer:
- 200g mixed berries (fresh or frozen)
For the cheesecake filling:
- 500g cream cheese or mascarpone, softened
- 150g double cream
- 3 tbsp plain flour
- 1 egg
- 2 tsp vanilla extract
- 100g sugar
- 2 tsp lemon zest
- 1 tsp lemon juice
For the biscuit base:
- 200g digestive biscuits, crushed
- 1 tbsp sugar
- 100g melted butter
Directions
Preheat the oven to 180°C.
To prepare the biscuit base, mix the crushed digestive biscuits, sugar, and melted butter. Press this mixture firmly into the base of a lined 20cm/8 inch springform tin and refrigerate to firm up.
For the crumble topping, combine the flour, sugar, and melted butter until it forms a crumbly texture. Set aside.
In a large bowl, whisk together the cream cheese, double cream, flour, egg, vanilla extract, sugar, lemon zest, and lemon juice until smooth and well-blended.
Pour the cheesecake mixture over the chilled biscuit base, smoothing the top evenly.
Bake for around 45 min, or until the top is golden and the center has a slight wobble.
Layer the mixed berries on top of the cheesecake, then sprinkle the crumble topping evenly over the berries. Bake for another 15 min or so.
Let the cheesecake cool for 2 hours in the tin, then refrigerate for at least 8 hours to fully set.
Before serving, dust with icing sugar and top with fresh berries for an extra touch.