Baked Cheesecake Recipe Berry

To say this Blueberry Cheesecake is bursting with blueberries is an understatement!Baked to achieve that elusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an incredible glossy blueberry sauce topping.It’s magnificent!

But if you want to make cheesecake the way it’s intended to be, with a filling that’s somehow fluffy but creamy at the same time, rich but not so dense that it sticks to the roof of your mouth, then a baked cheesecake is the way to go.

Don’t let the number of steps you see visualised below daunt you. While cheesecakes aren’t usually pitched as a recipe for beginners, you don’t need to be an experienced cook to make mine. I’ll walk you through it so you can have confidence that you’ve got this, even if you’re a first timer.

Easy Blueberry Cheesecake

And unlike cakes, you don’t need to worry about sinking and collapsing. So even a cheesecake that doesn’t go quite to plan is still going to be very, very good!

Here are the 3 parts to this Blueberry Cheesecake (which, by the way, is a rendition of this Strawberry Cheesecake, in case you’d like to browse reader feedback!):

Here’s what you need for the cheesecake crust – just plain sweet crackers (any type will do – loads of options listed in the recipe) and butter (the glue).

Instant Pot Berry Cheesecake

Blitz to make crumbs (or bash a ziplock bag with a rolling pin – very therapeutic), mix with butter then press into the cake pan.

TOP TIP: Make quick work of the crust by using something round with a flat base and straight walls to press the crumbs into the pan.

Everybody thinks cheesecake biscuit walls are really fragile – but they are actually rather sturdy once the cake is cooled. I don’t have fairy fingers – and I’ve never destroyed one!

No Bake Berry Vanilla Cheesecake

The cheesecake filling is very straightforward to make – everything just gets mixed in a bowl, poured into the crust then baked.

TIP:Only mix until each ingredient is incorporated and the batter is smooth. No need to beat to aerate the batter. If the filling is beaten too much and becomes very aerated, then the cheesecake might rise a lot in the oven which will cause cracks.

You don’t need to fuss with a water bath to prevent surface cracks. That’s only required to rectify recipes that don’t make the filling correctly, bake at the wrong temperature, or for too long.

Blueberry Lemon Cheesecake Cake

We cook some of the blueberries with the sugar, lemon and vanilla so they break down to create the vibrant purple sauce.

Here are some key tips for cheesecake making that may have been the cause of issues you’ve had with recipes in the past:

Cracks occur because the cheesecake rises too much. This can happen because filling that was beaten for too long so it aerated too much, or overcooking.

Baked Berry Cheesecake Recipe By Jamie Oliver

Also note how it’s quite puffy and even a big sunken in the middle. That doesn’t matter because it sinks back down to a level surface once it cools in the oven.

NO. Thoughyou’ll see many recipes swearing by the water bath method to ensure the surface of your cheesecake doesn’t crack, it’s not necessary if you make the filling properly, don’t over beat, cook in a moderate oven and don’t overcook.

In fact, when I published the Strawberry Cake recipe, I did a side by side comparison of water bath vs no water bath cheesecakes.As you can see in the photo below, there is no difference in the surface of the two cheesecakes – except the water bath one was a LOT more of a hassle to get into the oven!

No Bake Raspberry Cheesecake Recipe

Here’s how to make it easy (and safe) to remove your cheesecake: flip the base UPSIDE DOWN, line it with baking/parchment paper and secure the sides so the excess paper is sticking out.

If you do this, you don’t need to lift the cheesecake over the ridge of the base, it just slides right off. Similarly with the paper, grab the overhang then push the cheesecake off the paper. Voila! Cheesecake in tact!

I know I’ve been going on and on about how great the blueberry sauce is. And it certainly adds an extra special touch here, but I only do it when blueberries are in season – and cheap! Because this cheesecake calls for 250g/8oz blueberries IN the cake(2 Australian punnets) and 375ml / 13oz ON the cake (3 punnets)

Blueberry Cheesecake: The No Bake Recipe For A Delicious And Colorful Dessert

Recipe video above. To say this Blueberry Cheesecake is bursting with blueberries is an understatement!Baked to achieve that elusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an incredible glossy blueberry sauce topping.It's magnificent!

Don't be daunted by the number of steps - they are straightforward, I've just broken it down into managable steps. Cheesecakes are actually less risky than cakes because - no worries about not rising, sinking in middle etc.

The crumb should be like wet sand so when pressed, it stays packed firmly, especially up the wall. It's delicate when uncooked but once the filling is cooked, it becomes much more stable.

Mixed Berry No Bake Cheesecake Tart

2. Cream Cheese - In the UK and some parts of Europe, block cream cheese isn't available. If you can only get spreadable cream cheese in tubs (softer than block), skip the sour cream.

Make sure the cream cheese is quite soft but not melting. The softer it is = easier to beat until smooth = less beating = less aeration = no cracks. Too much beating = aerated cake = cake rises = cracks.

3. Blueberries - fresh or frozen. If using frozen, do not thaw before adding into batter, and add 5 minutes onto the bake time.

Blueberry Topped Cheesecake

Other berries - blackberries and raspberries should work with no alteration to the recipe as they have similar cooking qualities to blueberries. For strawberries, use this Strawberry Cheesecake recipe.

4. Inverted cake pan with overhang paper: The base of springform pans have a slight ridge. By inverting it, there is no ridge which makes it easier to slide the cheesecake on a serving platter without ruining the crust. There is no risk of batter leakage as the crust is thick enough to hold it all in.

8. Different measures: Cups and spoons vary slightly between countries (US and CAN are different to most of the rest of the world). I have made the cheesecake recipe using both US and Australian measures, using Australia Marie crackers and US Graham Crackers. The Graham Cracker crust is slightly crunchier because the biscuit doesn't crush to a fine sand like Marie Crackers do. Both are delicious!

Creamy Triple Berry No Bake Cheesecake

9. Make Ahead / Storage:Cake is at its best consumed within 4 days, after that I feel like it starts getting denser but still really fab, most people wouldn't notice a difference! Ideal to top the day or or day before. After 2 to 3 days, the top does start to sweat but it's not very noticeable.

Calories: 489 cal (24%) Carbohydrates: 55 g (18%) Protein: 5 g (10%) Fat: 28 g (43%) Saturated Fat: 15 g (94%) Cholesterol: 114 mg (38%) Sodium: 284 mg (12%) Potassium: 184 mg (5%) Fiber: 1 g (4%) Sugar: 41 g (46%) Vitamin A: 945 IU (19%) Vitamin C: 24.6 mg (30%) Calcium: 80 mg (8%) Iron: 1.4 mg (8%)

Is it disturbing to know Dozer’s furry head is just out of frame of every single food shot on this website?? 😂

No Bake Summer Berry Cheesecake!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!If you’ve never tried a baked cheesecake and think it’s tricky – then this is the recipe for you! Simple and so delicious we think this is our best baked cheesecake yet!

Such a simple summer dessert - so quick and easy to make with the creaminess of combined with fresh picked raspberries!

Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4. Double wrap the outside of the cake tin in foil.

Blueberry Baked Cheesecake Recipe

Beat the cream cheese until soft in a food processor (or with an electric hand mixer). Gradually add the condensed milk and then add eggs, half fat crème fraiche and vanilla. Beat until very smooth. Gently pour the mixture over the set biscuit base. Scatter in half the raspberries (150g).

Sit the cheesecake in a roasting tin. Pour very hot water into the roasting tin to come halfway up the sides of the cake tin. Bake in the centre of the oven for 1 hour. Turn off the oven, without opening the door, and leave for 1 hour to set. Cool and then chill for 4 hours or overnight. Remove from the tin and place on a serving plate. 

To serve: Keep a handful of the remaining raspberries to decorate and tip the rest into a small pan with 1tbsp icing sugar and 1tbsp water. Mash the raspberries with a fork, bring to the boil then pass through a sieve to remove the seeds. Serve the cheesecake with the sauce and remaining raspberries.

No Bake Cheesecake {dairy Free}

Rated 5 out of 5 by Anonymous from Lovely baked cheesecake recipe Made this for my sister and her partner a couple of days ago and yhey