Free recipe
Berry Cheesecake
Built around crushed digestive biscuits or graham crackers and melted butter -- the method starts by heating the oven to 325F/160C.
Anchored by crushed digestive biscuits or graham crackers, melted butter and cream cheese, this dessert dish starts by heating the oven to 325F/160C and comes together in about 50 minutes -- the kind of medium recipe that earns a permanent spot in the rotation.
Worth the 50 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around crushed digestive biscuits or graham crackers, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 1/2 cups crushed digestive biscuits or graham crackers
- 6 tbsp melted butter
- 24 oz (680 g) cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 1 tsp vanilla
- 1/2 cup sour cream
- 2 cups mixed fresh berries
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Heat the oven to 325F/160C. Mix the crushed biscuits with the melted butter until it looks like wet sand, then press firmly into the base of a lined 9-inch springform tin. Chill while you make the filling.
Beat the softened cream cheese and sugar until smooth and creamy - make sure there are no lumps before adding eggs.
Beat in the eggs one at a time on low speed (overbeating adds air, which cracks the cake), then mix in the vanilla and sour cream.
Pour the filling over the base and smooth the top.
Bake 50-60 minutes until the edges are set but the center still has a slight wobble - it firms up as it cools.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour (slow cooling prevents cracks).
Chill at least 4 hours or overnight, then top with fresh berries before serving.
Beat the softened cream cheese and sugar until smooth and creamy - make sure there are no lumps before adding eggs.
