Berry shortbread cheesecake slice

Berry shortbread cheesecake slice

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(26 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, questions and tips

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Fairielady
1st Oct, 2017
5.05
I made it in a loose bottom round tin. Absolutely amazing and so delicious.
cookey1
3rd Sep, 2017
Simple to make but looks so impressive. Will definitely make again
Icarus9
9th Feb, 2016
5.05
Lovely cheesecake and would make again. Had to bake for longer than stated.
shadyshandy
27th Aug, 2013
5.05
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
9th Jan, 2013
looking to make this in individual tartlet tins - any idea if this would work and what the cooking/chilling times would be?
pitaya
1st Dec, 2012
4.05
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
15th Oct, 2012
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
22nd Sep, 2012
Any tips on how to turn it out of the loaf tin? I am planning to make this and foresee a problem here!
seelejoa
17th Sep, 2012
5.05
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
28th Jul, 2012
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.

Pages

elladex
27th Mar, 2014
Do you not have to bake the base? If so how long for?
goodfoodteam's picture
goodfoodteam
11th Apr, 2014
Hi there. No, there's no need to pre-bake the base.
Craumb
29th Nov, 2013
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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