Eating In Sweet

Baked Berry Cheesecake – Recipe

December 10, 2014

If you dare take a look at your social calendar this month, you’ll definitely know the season to eat, drink, and be merry is most definitely upon us! Office Christmas parties are well underway, as are the festive mulled wine nights, the silly Christmas jumper parties… and the occasional early Christmas dinner party! Oh bring on the inevitable overdrinking and overeating. Many occasions will just require you to turn up with a jolly attitude, some might suggest you bring booze but that’s hardly a chore. The real challenge is what to bring if you’re asked to contribute something less liquid.

Between the afterwork drinks, the physical assault of Christmas shopping, and the shoulder to shoulder weaving through Christmas markets, who’s got time to actually make something? You could turn up with a tub of ‘Celebrations’ or the less bah-humbug option of supermarket mince pies, or… you could be the guest with the best and whip up this scrumptious cheesecake!


Baked Berry Cheesecake (borrowed from my mother, a baking-extraordinaire)

For the base:

  • 1 cup plain flour
  • 100g melted butter
  • 1/2 cup caster sugar
  • 1, 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • a couple handfuls of whichever berries you prefer, fresh or frozen

For the topping:

  • 1, 1/2 cup sour cream
  • 1/2 cup cream cheese
  • 1/2 cup sugar
  • 1, 1/2 tablespoons custard powder
  • 2 egg yolks

1- Preheat your oven to 180c.

2- Mix together all the base ingredients and spoon into a lightly greased, 23cm springform tin. The mixture is quite thick so you’ll need to spread it out a little to make sure the base is reasonably even.

3- Cover the base with your berries.

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4- Beat together all the topping ingredients then pour over the base and berries.

5- Bake for 50-50 minutes, until the topping is set. You may want to turn the heat down to 160 towards the end if you find the topping is not quite set yet, but getting a little too brown (as mine did).

6- Once out of the oven, let it cool completely before taking it out of the tin.


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This really is an easy-peasy-cheesy-cake (sorry, I couldn’t resist) which is robust enough to travel well in any makeshift cake carrier. When it’s time to tuck into it, serve with some freshly whipped cream and extra berries!

So tell me, do you have any go-to, usually no-fail recipes?


I’ve finally jumped onto the Twitter bandwagon and am learning the ropes slowly, and don’t forget to follow me on Instagram for more droolworthy goodness!

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  • Oh wow it looks so incredibly delicious!! <3

    • Thanks Arielle! I’m still working on my photography skills, but at least my baking is coming along… 🙂

  • Bec

    Looks delicious! I love making cheesecakes because there are so many great variations. I made a chocolate gingerbread cheesecake for Christmas, it was pretty darn good!

    • I agree- they work for any occasion… hmm chocolate gingerbread sounds delish- will have to check it out!

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