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, questions and tips

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1st Dec, 2011
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.
2nd Oct, 2011
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!
3rd Sep, 2011
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?
14th May, 2011
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.
6th Apr, 2011
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
6th Mar, 2011
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.
22nd Dec, 2010
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...
14th Dec, 2010
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
29th Oct, 2010
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
26th Aug, 2010
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.


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