Triple-layered berry cheesecake served on a plate

Triple-layered berry cheesecake

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Prep: 30 mins Cook: 4 mins Plus at least 4 hrs chilling

Easy

Serves 10-12

Make this showstopping cheesecake for summer entertaining. Top with strawberries or a mix of fresh berries, plus a drizzle of chocolate for extra indulgence

Nutrition and extra info

Nutrition: Per serving (12)

  • kcal400
  • fat32g
  • saturates19g
  • carbs22g
  • sugars14g
  • fibre2g
  • protein4g
  • salt0.6g
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Ingredients

  • 100g butter, melted, plus extra for the tin
    Butter

    Butter

    butt-err

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

  • 200g digestive biscuits
  • 2 gelatine leaves
  • 50g raspberries
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 50g caster sugar, plus 2 tbsp
  • 350g strawberries
    Strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 500g full-fat soft cheese
  • 250ml double cream
  • few drops red or pink food colouring
  • 1 tbsp vanilla bean paste
  • 50g white chocolate, melted
    Chocolate

    Chocolate

    chok-o-let

    Chocolate as we know it in pressed

  • few drops lemon extract (optional)

Method

  1. Butter and line the base and sides of a 20cm springform tin. Blitz the digestives in a food processor until you get fine crumbs, or bash in a sandwich bag with a rolling pin. Transfer to a bowl and stir in the melted butter until it looks like damp sand. Tip into the prepared tin, and smooth the mixture with the back of a spoon to make an even base, then chill.

  2. Soak the gelatine leaves in cold water. Put the raspberries in a food processor or in a jug using a stick blender, and blitz to a smooth purée. Sieve out the seeds. Warm the raspberry sauce in a small pan with 1 tbsp sugar until just starting to steam, then pour over 1 drained gelatine leaf in a bowl and stir to dissolve.

  3. Blitz 3 (about 65g) of the strawberries in a food processor, and warm through with 1 tbsp sugar in the same way. Tip into a bowl and stir in the other drained gelatine leaf.

  4. Whisk the soft cheese, cream and caster sugar until it just starts to thicken. Divide between three bowls (about 260g per bowl). Fold the strawberry purée into one with a few drops of food colouring to make it light pink, the raspberry mix with the gelatine into another with more food colouring so it’s dark pink, and the vanilla bean paste into the third.

  5. Spoon the raspberry filling over the biscuit base, smoothing the surface so it’s flat. Next, add the strawberry filling, gently smoothing over without disturbing the bottom layer, then repeat with the vanilla mixture, using a clean spoon to level the top. A spatula or knife might help with this to keep from dragging the below layers. Chill for 4 hrs or overnight.

  6. Run a knife around the sides of the cake tin between the cheesecake and the parchment, and loosen the base. Transfer to a cake stand, and smooth the sides, using a palette knife, to neaten the layers. Mix the chocolate with a few drops of lemon extract, if using. Pile the remaining strawberries, some sliced, some whole, on top, and drizzle over the chocolate to finish.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Mrs Bevlar's picture
Mrs Bevlar
10th Jun, 2019
I really love the sound of this recipe, could it be made without the gelatine? Many thanks for your help :)
goodfoodteam's picture
goodfoodteam
10th Jun, 2019
Thanks for your question. This recipe uses the gelatine to ensure a good set for the different layers. If you are vegetarian/ vegan, Dr Oetker has a veggie alternative (available from large supermarkets in the baking section). Alternatively you could try one of our veggie cheesecakes. You'll find a variety in among our cheesecake collection: https://www.bbcgoodfood.com/recipes/collection/cheesecake
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
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