Berry shortbread cheesecake slice

Berry shortbread cheesecake slice

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(24 ratings)

Prep: 30 mins Cook: 1 hr, 30 mins Plus chilling

Easy

Serves 8
A stunning centrepiece dessert that's bursting with summer flavours, perfect for a special occasion

Nutrition and extra info

Nutrition: per serving

  • kcal610
  • fat42g
  • saturates26g
  • carbs53g
  • sugars39g
  • fibre1g
  • protein9g
  • salt1.09g
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Ingredients

  • 200g pack shortbread biscuit
  • 50g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the cheesecake

  • 2 x 300g tubs soft cheese
  • 1 x 200g tub crème fraîche
  • 1 tsp vanilla extract
  • 175g golden caster sugar
  • 2 tbsp plain flour
  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the topping

  • 5 tbsp seedless raspberry jam
  • 300g mixed summer berries, such as raspberries, redcurrants, cherries and blueberries

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease and line a 2lb loaf tin with baking parchment. Tip the shortbread into a food processor and blitz into crumbs, or place in a plastic bag and bash with a rolling pin. Add the melted butter and mix well. Press the mix into the base of the tin.

  2. Beat the cheese, crème fraîche, vanilla and sugar until smooth, then mix in the flour and eggs until smooth again – you can do this by hand or in a food processor. Pour the mix into the tin and smooth the top with a knife. Bake in the oven for 10 mins, then turn to 120C/100C fan/gas ½ and cook for 1 hr 20 mins or until set with a slight wobble in the centre. Turn off the heat and leave to cool in the oven. Once cool, refrigerate until chilled.

  3. To make the topping, melt the jam in a small pan over a low heat with enough water to make a pouring consistency, then allow to cool completely. To serve, top the cake with the berries and drizzle with the jam.

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Comments (34)

cedartree's picture

Lovely recipe - enjoyed by all the family

colandrina's picture
5

Very creamy, and I even used half-fat cheese and creme fraiche! I didn't put the berries on top but served them separately- still looked great and made it easier to slice and serve.

ritchiethebear's picture
5

Super tasty! Didn't have any trouble fitting the mixture into a 2lb loaf tin, though i didn't leave it to set in the fridge long enough! It was still a little warm "What harm can it do???" Well i ended up with just a squashed mound of cheesecake mixture!!! Still tasted good, it just wasn't too pleasing on the eye!!!

beverley37's picture
5

Made this cheesecake when we had friends coming to dinner. Easy, to make, looked good and tasted great.

saralu's picture
3

Tastes great. Far too much mixture for the 2lb loaf tin.

lynettecrean's picture

Was really easy, and very tasty... local market was great for cheaper seasonal fruit!!

elduderino1978's picture
5

Delicious......

njamurphy's picture

Very easy to make and tasted delicious. I would also use a round cake tin next time to make it easier to serve and slice.

pammiejay's picture
5

Wonderfully quick & easy to make. I used Philadelphia light cream cheeseand half fat creme fraiche and it still came out really creamy. The mixed berries on top really turn this into a stunning centrepiece (with very little effort). Top marks all round.

elaineandfred's picture

Could you make this using low fat cheese and creme fraiche?

kernowcook's picture
4

Easy recipe to make. I added some powdered ginger to the shortbread mix to add another dimension. I also found it made more than the 2lb tin could hold so filled little ramekins which baked alongside but only required 35mins in total. Loved eating these as warm treats!!

susypig's picture
5

This was delicious! I also had some mixture left over from the loaf tin. Be aware that some tubs of creme fraiche are 250ml which will alter the proportions if you accidently tip it all in (as I did!) but all in all it was delicious and a huge success.

bonitasteph's picture

This was a very easy to make & great tasting cheesecake. I used a loaf tin for my first attempt and had some mixture left over so I popped a bit of base & the creamy mixture into cupcake cases! This was excellent for mini cheesecakes! The 2nd time I used this recipe I used a round tin. Both were enjoyed by all!

tinuke24's picture
5

This was beautiful - best cheesecake ive ever made and as I didnt have any fresh fruit in, I used frozen summer berries and just defrosted them before use which was still lovely. It was creamy and gorgeous, would definitely recommend. I used a round cake tin as my loaf tin was a bit small.

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