Baked cheesecake with berries with a crunchy cookie crust

Oh cake, that one dessert we all love and we have so many favourites. There’s one that often stands out as different and confuses us when we’re young. Cheesecake is one of those decadent treats that’s often only enjoyed by adults for this exact reason but we can assure you that the kids will love this baked cheesecake with berries and a crunchy cookie crust too. It’s got all of the textures and flavours you want in a beautifully baked cheesecake.

ALSO READ: Baked Cheesecake with Berries – Magnificent, rich and creamy

BAKED CHEESECAKE WITH BERRIES SUGGESTIONS

There’s something special about a baked cheesecake that always entices the mind as much as it dances on the taste buds. If you want even sweeter berries, macerate them with sugar in the fridge so that they can release sweetness and become even softer before cooking. As always, the Tennis Biscuit and butter crust is just the perfect base for any South African dessert. Serve it after dinner or give your friends a slice each when having some coffee this winter.

ALSO READ: Air fryer birthday cake with sprinkles is a fun and colourful treat

It’s time to make the perfect winter cake! This baked cheesecake with berries and crunchy biscuit crust is a tasty tea time treat.

Last updated on 28 June 2023

BAKED CHEESECAKE WITH BERRIES RECIPE

Recipe by Irene Muller

Course: Dessert Cuisine: Global Difficulty: Easy

Servings: 10 servings

Prep time: 20 minutes

Cooking time: 55 minutes

Total time: 1 hour 15 minutes

INGREDIENTS

For the berry mix

• 2 tubs (200 g) strawberries

• 1 tub (150 g) blueberries

• 1 tub (150 g) mulberries

• 2 tbsp honey

For the crust

• 120 g butter

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

For the cheesecake filling

• ½ cup sour cream

• 250 g tubs of cream cheese

• 2 tbsp flour

• 1 tsp vanilla essence

• 3 tbsp berry mix

• 3 eggs 

• zest of 1 lime

• 3 tbsp 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 its sticky and will not be too runny. Set aside to cool.

For the crust

• Preheat the oven to 160°C.
• Use a 20 cm spring-form cake tin with removable base.
• Line the baking tin with baking paper and 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 cheese cake 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 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 from the springform tin, and place on your favourite serving plate.