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Baked Very Berry Cheesecake

Yields12 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

Berry Cheesecake on a white plate

 250 g cookies, crushed
 100 ml butter, melted (plus extra for greasing)
 250 g full fat cream cheese, at room temperature
 1 zest of one lemon
 140 g caster sugar
 200 g ricotta cheese, at room temperature
 3 eggs, at room temperature
 200 g mixed berries, frozen or fresh

Line a 23cm (9inch) spring-form cake tin with baking paper. Grease the sides of the tin with some melted butter.


Place cookies in a large Ziploc bag and crush with a rolling pin or blitz in a food processor until they resemble fine-coarse crumbs. Transfer the crumbs to a medium mixing bowl and add the melted butter and mix thoroughly. Press onto the prepared cake tin then chill while you make the filling.


Preheat your oven to 165C (330F). Using a stand-mixer or electric beater, beat the cream cheese, zest and sugar at a medium speed until smooth. Add the ricotta combine.


Beat one egg at a time, mixing well with each addition. Remember to scrape the sides and bottom regularly.


Pour the cream cheese mixture into the prepared cookie base and then sprinkle some berries on top. Bake for 40 minutes and turn the oven off. Keep the cheesecake in the oven for 2 hours to cool down slowly. This will help prevent the cheesecake from cracking on top.


Serve dusted with icing sugar and at room temperature. Keep the cheesecake in the fridge in an airtight container for up to 5 days.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 263
% Daily Value *
Total Fat 14.2g22%

Saturated Fat 7.2g36%
Cholesterol 70mg24%
Sodium 156mg7%
Potassium 77mg3%
Total Carbohydrate 29.8g10%

Dietary Fiber 2.3g10%
Sugars 18.9g
Protein 5.1g11%

Calcium 31%
Iron 1%
Vitamin D 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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