Berry shortbread cheesecake slice

Berry shortbread cheesecake slice

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(24 ratings)

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


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



    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



    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


  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)

Icarus9's picture

Lovely cheesecake and would make again. Had to bake for longer than stated.

shadyshandy's picture

I made this for friends a couple of weeks a go and wow it was stunning. I followed the recipe to the letter and was a little worried about getting the cheesecake out of the loaf tin but it came out beautifully. If you want a relatively easy dessert to impress your friends and family this is one to go for .

laura_steele_uk's picture

looking to make this in individual tartlet tins - any idea if this would work and what the cooking/chilling times would be?

pitaya's picture

This was the first cheesecake I ever made! I made it for my boyfriend and he absolutely loved it. I didn't have any fresh fruit so I used some frozen cherries (they were quite sour so I wouldn't recommend them) and I used cherry jam. I also added some melted white chocolate to the top of the fruit. For my taste the base was too thin so I would double it in future. Other than that, it was wonderful!

jprice55's picture

Excellent desert, only make sure that it is well chilled before getting out of loaf case! I made this for the second time this weekend and our friends thought it was wonderful!

linw333's picture

Any tips on how to turn it out of the loaf tin? I am planning to make this and foresee a problem here!

seelejoa's picture

I made this for a dinner party pudding and my guests loved it. I slightly changed it in that I made it in a round tin and used Quark instead of cream cheese and very low fat cream cheese instead of creme fraiche! It worked a treat and I will definitely do it again. I might experiment further by using ginger biscuits on the base next time as we found the flavour of the shortbread was a little lost.

valjohn's picture

This was a fab cheesecake and made life a lot easier being made in a loaf tin BUT the base was too thick and as a result I had some of the cheesecake mixture left over. Therefore I would reduce the amount of biscuit base (maybe halve that suggested) and then you can use up all of the cheesecake mixture.

itsamee's picture

Lovely even though mine did crack whilst cooling in the oven but it didn't show when covered in fruit. I had a little difficulty removing it from the loaf tin so that the shortbread ended up on the top, not th bottom as illustrated.
This will definately be made again by me and by fiends who enjoyed at a dinner party.

lynnetteh's picture

This cheesecake was lovely. It did take slightly longer to cook though, but that could have been my oven.

wildekaty's picture

I have made this twice now for dinner parties And received fabulous comments both times. I always used to make Delia cheesecakes but actually prefer this and get better feedback too. I have not had problems fitting the mixture into the loaf tin and it cooked perfectly as per the instructions. I used frozen berries and this worked just as well as fresh. Highly recommended.

cowen84's picture

delicious! however i couldnt fit all of the mixture into my loaf tin.
look amazing when i decorated it and tasted just as good. highly recommended!

suehogg's picture

Wondered whether I could halve the ingredients and make a smaller cheesecake for 4 people, and how long would I need to bake it for?

heatherkeen's picture

This has become a firm favorite in our house, it's been made 3 times now with differnt fruit toppings depending on the season. The most recent being blue berries and raspberries for the royal wedding!!! It's very easy to make and not too rich.

trotbags's picture

this was fantastic and went down a storm - but the only thing I would say is that gas mark 1/2 meant it was still runny after an hour, so I had to turn it up to gas mark 4 for another 30 mins.... it came out brilliantly though. possibly because I used a cake tin with a removable bottom so avoided having to lever it out of the bread tin!

julieshields's picture

This tasted good and looked very striking. It got lots of 'ooh's' and 'aah's'. I wouldn't leave it in the oven 'till cool as mine was overset. I would take it out 1/2 and hour to an hour after you switch off the oven. Worth making and good to slice up for a crowd.

lidewij's picture

Made it for my birthday party and it was a great success. Made it again for the christmas party at work, only with home-made cranberry-port preserve and cranberry-honey sauce to reflect the season, again it was a great success. However, the second time it would not slice, it turned into a great mess, but a great tasting mess at any rate...

ruby-tuesday's picture

Really tasty. I made it in a square cake tin so that I could portion it out more attractively into little squares.

As I made it for a winter dinner party, instead of using summer fruts, I boiled down a bottle of red wine with sugar, vanilla and a cinnamon stick (had a similar flavour and smell to mulled wine) and made a gorgeous syrup. I then added destoned cherries and macerated them in the wine syrup.

On the evening all I had to do was tranfer the little squares of cheesecake onto plates- you can get 12 I found and drizzle the wine syrup and macerated cherries over the top. DELICIOUS!

Frantic Flapjack's picture

This was fabulous and very easy to make - a great make ahead pudding. I warmed the jam and then added the berries and cooked for a few minutes. This made a good compote which I served separately. Everyone loved it!

beccabakes2's picture

This worked really well - tasted really creamy, looked fabulous and lasted well in the fridge for a good few days. Seriously rich though, so served many people.


Questions (3)

elladex's picture

Do you not have to bake the base?
If so how long for?

goodfoodteam's picture

Hi there. No, there's no need to pre-bake the base.

Craumb's picture

I'm not a chef nor a baker, but this cheesecake sounded too good to pass up. So I decided to try to make it. Unfortunately I'm from the US and I had to convert some of the recipe proportions. I thought I pulled everything off correctly, but after baking the cheesecake at 350F for 10mins, 220F for 1 and a half hours, and letting the cheesecake cool for almost a day, I've ended up w/ a mess that's the consistency of jam. I figure I translated the ingredients wrong. Honestly, I probably messed up w/ the soft cheese. I used ricotta cheese because when I looked up soft cheeses for baking, it was one of the first cheeses to pop up.

I'm wondering if someone could help me by translating the proportions of the recipe for me and suggesting an American soft cheese equivalent that isn't cream-cheese. Thanks~

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