Mixed berry baked cheesecake

It's berry good!

  • 1 hr cooking
  • Serves 8
  • Print
The tartness of the mixed berries cuts through the sweetness of the cheesecake beautifully in this recipe. With its chocolate base and brightly coloured topping, the dish also makes a visually stunning dessert.


Mixed berry baked cheesecake
  • 250 gram plain chocolate biscuits
  • 125 gram butter, melted
  • 2 x 250g packets cream cheese, softened
  • 1/2 cup (110g) caster sugar
  • 1 tablespoon lemon juice
  • 2 eggs
  • 1/3 cup (80g) sour cream
  • 1 tablespoon plain flour
  • 1 1/2 cup (225g) frozen mixed berries, thawed


Mixed berry baked cheesecake
  • 1
    Grease and line 20cm x 30cm lamington pan.
  • 2
    Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined. Using hand, press biscuit mixture into base of prepared pan, cover; refrigerate until firm.
  • 3
    Meanwhile, preheat oven to slow. Beat cheese, sugar and juice in large bowl with electric mixer until smooth. Add eggs, sour cream and flour; beat until combined. Spread cream cheese mixture over biscuit base; sprinkle with berries. Bake cheesecake, uncovered, in slow oven about 35 minutes. Cool to room temperature; refrigerate until firm.


Use a hot knife to make cutting the cheesecake easier.

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