Fruit-layered Cheesecake

    9 hours 20 min

    This is a creamy and rich cheesecake with a lovely fruit layer baked right in the middle. Looks gorgeous when cut. Use your favourite tinned fruit filling, or make your own using your favourite recipe. The oats and fruit in the base also help to make this cheesecake special!

    25 people made this

    Serves: 16 

    • 125g plain flour
    • 80g porridge oats
    • 1/2 teaspoon baking powder
    • 5 tablespoons dark brown soft sugar
    • 110g butter
    • 450g fruit filling
    • 450g cream cheese, softened
    • 200g caster sugar
    • 1 1/2 teaspoons vanilla extract
    • 475ml soured cream
    • 3 eggs

    Prep:15min  ›  Cook:1hr5min  ›  Extra time:8hr chilling  ›  Ready in:9hr20min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a medium bowl, combine flour, oats, baking powder, dark brown soft sugar and butter. Press all but 70g of the crumb mixture into the bottom of a 25cm round cake tin. Spread the fruit filling over the top and sprinkle with the remaining crumbs. Bake at 180 C / Gas 4 for 15 minutes. Remove from oven and let cool for 10 minutes.
    3. In a large bowl, beat the cream cheese and sugar together. Add the vanilla and soured cream and beat until smooth. Beat in the eggs one at a time. Pour batter into the prepared base. Place the tin in a large roasting tin and place in the oven. Fill the roasting tin with water to 2.5cm up the sides of the tin. Bake at 180 C / Gas 4 for 55 minutes. Remove cake from oven, cool to room temperature and refrigerate overnight.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews & ratings
    Average global rating:

    Reviews in English (19)


    The first time I made this I followed the recipe to a "T" and didn't like the crust. The next time I made this recipe I changed the crust to a standard graham cracker crust: one pack of graham crackers, 1/4 cup sugar, 1/4 cup melted butter. I've used different fruits (blueberry, cherry & apples). Also, I baked the cheesecake for one hour at 300 degrees (in a water bath). After the cooking time, I let it sit in the oven for another hour. People LOVED the cheesecake!  -  22 Jun 2006  (Review from Allrecipes US | Canada)


    I made it with Blackberry pie filling and it was terrific. Using the pan of water during the baking made for a moist cheesecake that didn't crack. Looked beautiful. I dizzled a little bit of left over blackberry pie filling over the top of each piece before serving!  -  25 Apr 2000  (Review from Allrecipes US | Canada)


    This was such a hit!! I made it for a bridal tea and out of 5 cakes, this was the first one gone! I have never gotten so many compliments! Thanks for the tremendous recipe...BTW, I used blueberry pie filling.  -  03 Jun 2002  (Review from Allrecipes US | Canada)