Mary Berry has shared a plethora of recipes throughout her career, including plenty of cheesecake ones. Her berry-baked cheesecake is a popular one, packed full of flavour with a delicious texture. The recipe notes on BBC Food said: "Blueberries and raspberries make a colourful topping for Mary Berry's classic baked cheesecake."
This recipe serves 10, meaning it's perfect for a family gathering, and it takes just a few minutes to prepare before baking. You'll need a 23cm or 9-inch cake tin for this recipe.
Ingredients:For the base:
For the filling:
For the topping:
Lightly grease a 23cm loose-bottomed round cake tin and line it with baking paper. Preheat the oven to 160°C before crushing the digestives to make a fine crumb.
Add the crushed biscuits to a melted pan of butter along with the demerara sugar.
Mix well, spread over the base of the tin and press firmly with the back of a metal spoon. Leave in a cool place to set whilst mixing the cheesecake.
For the cheesecake, measure the butter, sugar, cheese, flour, lemon rind, juice and egg yolks into a large bowl and beat well until smooth.
Fold the lightly whipped double cream into the mixture using a plastic spatula or large metal spoon. Whisk the egg whites with a hand mixer until stiff but not dry, and fold into the mixture.
Pour onto the biscuit base and gently level the surface with a plastic spatula. Bake in the preheated oven for around one hour, or until set.
Turn off the oven and leave the cheesecake inside for a further hour to cool. Run a small palette knife around the edge of the tin to loosen the cheesecake, then push the base up through the cake tin.
Remove the paper and put the cheesecake onto a serving plate.
Spread the lightly whipped cream in the dip of the cheesecake and scatter the fruits on top. Lightly dust with icing sugar and enjoy.
