Description
Berry Cheesecake Recipe
Ingredients:
For the Base:
200g digestive biscuits (crushed)
100g unsalted butter (melted)
For the Filling:
500g cream cheese (softened)
200g powdered sugar
300ml heavy cream (whipped)
1 tsp vanilla extract
For the Topping:
200g mixed berries (blackberries, raspberries, etc.)
2 tbsp sugar
1 tbsp lemon juice
Instructions:
1. Prepare the base: Mix crushed biscuits with melted butter. Press the mixture into the bottom of a springform pan. Chill in the fridge for 30 minutes.
2. Make the filling: Beat cream cheese and powdered sugar until smooth. Fold in whipped cream and vanilla. Spread the mixture evenly over the chilled base. Refrigerate for at least 4 hours or overnight.
3. Prepare the topping: In a saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat until berries soften and the mixture thickens. Let it cool completely.
4. Assemble: Spread the berry topping over the set cheesecake. Decorate with fresh berries if desired.
Step-by-Step Guide
Follow these detailed steps for a perfect no-bake berry cheesecake. First, ensure your cream cheese is fully softened at room temperature for at least an hour; this prevents lumps. For the base, crush the biscuits finely in a food processor or sealed bag. Combine with melted butter until it resembles wet sand. Firmly press this mixture into the bottom of a lined 8-inch springform pan using the back of a spoon or a glass. Chill for 30 minutes.
For the filling, whip the heavy cream to stiff peaks first and set aside. In a separate large bowl, beat the softened cream cheese and powdered sugar on medium speed for 3-4 minutes until completely smooth and creamy. Gently fold in the whipped cream and vanilla extract in two batches using a spatula, maintaining the airy texture. Pour this over the chilled base, smooth the top, and refrigerate for a minimum of 6 hours, preferably overnight.
For the topping, combine berries, sugar, and lemon juice in a saucepan. Simmer over medium-low heat for 8-10 minutes, gently mashing some berries to release juices, until a syrupy sauce forms. Let it cool to room temperature before spreading over the fully set cheesecake.
Serving Suggestions
Serve this elegant dessert chilled. For clean slices, dip your knife in hot water and wipe it dry between each cut. Accompany each slice with a dollop of extra whipped cream, a mint sprig, or a few fresh, whole berries. A drizzle of melted white or dark chocolate can add a decadent touch. This cheesecake pairs wonderfully with a glass of dessert wine or a cup of strong coffee.
How-to Summary
In brief: 1) Crush biscuits, mix with butter, and press into a pan to chill. 2) Whip cream, then beat cream cheese and sugar until smooth. Fold cream into cheese mixture, spread over base, and chill overnight. 3) Simmer berries with sugar and lemon juice into a compote, then cool. 4) Top the set cheesecake with the berry compote and serve.
Frequently Asked Questions
Can I use frozen berries for the topping? Yes, frozen berries work perfectly. There’s no need to thaw them; just add 1-2 extra minutes to the cooking time and expect a slightly more liquid sauce that will thicken as it cools.
How long will this cheesecake keep? Stored covered in the refrigerator, it will stay fresh for 3-4 days. The base may soften slightly over time but will remain delicious.
Can I make this recipe gluten-free? Absolutely. Simply substitute the digestive biscuits with an equal weight of your preferred gluten-free biscuit or cookie for the base.
My filling is too runny. What happened? This usually occurs if the cream was not whipped to stiff peaks, the cream cheese wasn’t full-fat, or the cheesecake wasn’t chilled long enough. Ensure you follow the whipping and setting times precisely.
Can I use a different pan? A springform pan is highly recommended for easy removal. If using a regular pie dish, line it with parchment paper for easier serving.
Common Mistakes to Avoid
- Using cold cream cheese: This leads to a lumpy, un-smooth filling.
- Under-whipping the heavy cream: The filling won’t set properly and will be too soft.
- Not chilling long enough: The cheesecake needs a full 6+ hours to firm up. Overnight is best.
- Adding warm berry topping: This can melt the creamy filling. Always cool the compote completely.
- Pressing the base too loosely: Press it down firmly and evenly to create a solid foundation.
Conclusion
This no-bake berry cheesecake is a stunning yet straightforward dessert that delivers maximum flavor with minimal effort. By following the detailed steps, avoiding common pitfalls, and allowing ample setting time, you’ll create a show-stopping treat that’s creamy, tangy, and perfectly balanced. It’s an ideal make-ahead dessert for any occasion, guaranteed to impress your guests with its vibrant berry topping and luxuriously smooth texture.