Very berry cheesecake

    1 hour 30 min

    A rich reward for picking your way through the thorny brambles! Use your choice of fresh raspberries, blueberries, blackberries and/or chopped pitted cherries. If you don't want to use alcohol, you may substitute orange juice.

    68 people made this

    Serves: 10 

    • Base
    • 250g (8 oz) digestive biscuits, crushed
    • 125g (4 oz) butter, melted
    • Filling
    • 2 (200g) tubs cream cheese, softened
    • 150g (5 oz) caster sugar
    • 2 tablespoons plain flour
    • 2 teaspoons vanilla extract
    • 250g (8 oz) cottage cheese
    • 4 tablespoons cherry brandy
    • 3 eggs
    • Berry topping
    • 500g (1 1/4 lb) fresh blackberries
    • 1 tablespoon cherry brandy
    • 1 tablespoon caster sugar

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. In a medium bowl, stir together digestive crumbs and butter. Press the mixture into the bottom and 4cm up the sides of a 20cm springform or loose-bottomed cake tin. Set aside.
    2. In a large bowl, stir together cream cheese, 150g sugar, flour and vanilla. Beat with an electric mixer on low speed until smooth. Set aside. Place cottage cheese in a blender or food processor. Blend until smooth. Stir into cream cheese mixture. Stir in the 4 tablespoons cherry brandy. Beat in eggs on low speed just till combined. You do not want do incorporate too much air into the batter.
    3. Preheat the oven to 190 C / Gas mark 5. Pour half of the cheese mixture into the digestive base. Spread 150g of the fruit on top. Top with remaining cheese mixture and 75g of the fruit. Place in a shallow baking pan in the preheated oven.
    4. Bake for 40 to 45 minutes or till centre appears nearly set when shaken. Cool on a wire rack for 15 minutes. Loosen sides. Cool completely on wire rack. Cover and chill for at least 4 hours, or until ready to serve.
    5. For topping, in a medium bowl combine remaining fruit, 1 tablespoon cherry brandy and 1 tablespoon sugar. Cover and chill for up to 2 hours. To serve, cut cheesecake into wedges. Top each serving with fruit topping.

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    Reviews & ratings
    Average global rating:

    Reviews in English (49)


    This recipe was delicious, very easy to make and went down really well at a dinner party.  -  02 Dec 2009


    Something else. Added extra berries - used blackberries, raspberries and blueberries - about 700g in total for topping and indise. Cooked on a lower heat for slightly longer - 180 for just over an hour until set.  -  02 Dec 2009


    I found this recipe while looking for a dessert to enter in our company's annual blackberry contest featuring many entries of delectable blackberry treats and blind-judged by several different "higher-ups" in the company. This recipe was very easy to make in steps. I was able to whip this up while I also cooking dinner, caring for our demanding toddler, etc. Made crust first, put in the fridge. Then, the next time I had a breather, I whipped up the filling. Filling sat for a bit before I could put it all together and throw in the oven. I made a mistake on the crust and melted 8 tbsp (a whole cube) of butter instead of 6. I had already added the crushed wafers to the butter, so I just crushed up and added more wafers until the consistency was right. I ended up using a total of 53 wafers. It turned out very well. I used small-curd cottage cheese and it blended smooth easily. I substituted orange juice for the brandy. I also used frozen blackberries, which I would not recommend. It was a lot of extra work to get them dry enough to use. Plus, they were sour and not as big and juicy and sweet as the fresh ones I could have picked on our hill (I should have sent the kids out to pick them!). I used the 8" springform pan - but next time I would use the 9", because the cake did not get as done as I wanted it to in the center. I baked it at 375 deg. for 57 minutes! I'm pleased to say that this cheesecake was awarded the second place prize in the contest! Enjoy!  -  22 Aug 2005  (Review from Allrecipes US | Canada)