Berry shortbread cheesecake slice

Berry shortbread cheesecake slice

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(35 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


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



    Butter is a dairy product made from separating whole milk or cream into fat and…

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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Janet Woodcock's picture
Janet Woodcock
12th Jul, 2020
Really easy to make and guests loved it
janmoll316's picture
13th Oct, 2018
This is delicious. I used a 2lb loaf tin as listed in recipe and it worked perfectly. I left to cool in often and wobble disappeared! I thought I had overcooked but it is delicious my dinner party guests loved it. Will definitely make again. Thanks for a great recipe. Ps well buttered grease proof paper worked a treat but chill overnight in loaf tin then remove.
1st Oct, 2017
I made it in a loose bottom round tin. Absolutely amazing and so delicious.
cookey1's picture
3rd Sep, 2017
Simple to make but looks so impressive. Will definitely make again
9th Feb, 2016
Lovely cheesecake and would make again. Had to bake for longer than stated.
27th Aug, 2013
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 .
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?
1st Dec, 2012
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!
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!
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!


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