This is a lovely simple baked cheesecake recipe which can easily be changed to suit your personal tastes. While my favourite version is made with wild bilberries, it tastes really good when these berries are used along with fresh raspberries. I like just a subtle hint of citrus in cheesecakes which include berries, in this case either lemon or lime which go extremely well with bilberries or blueberries.
Occasionally I have made this adding around 200 to 250 grams of raspberries to the filling which makes it really fruity, then adding another level of fruitiness by making a fresh bilberry or strawberry compote. I prefer a cheesecake that doesn’t have a thick base, if you do then I suggest you increase the quantities a little, probably by one third to one half.
125 grams digestive biscuits (I use Spelt digestive biscuits, home made)
55 grams unsalted butter – melted
600 grams cream cheese
2 tbsp plain flour
175 grams golden caster sugar
1 tsp finely grated lemon or lime zest
2 large fresh eggs plus 1 yolk
140 ml crème fraîche
150 grams fresh raspberries
Optional – 1 tsp natural vanilla extract
100 grams fresh raspberries
70 grams fresh blueberries or bilberries
2 tsp fresh lemon or lime juice
Unrefined icing sugar – sifted
- Preheat the oven to 175ºC, (350ºF, gas mark 4).
- Crush the biscuits either in a strong plastic bag using a rolling pin or in a food processor.
- Melt the butter with the lemon zest, add to the biscuit crumbs and mix well.
- Press into the base of a 20 cm springform cake tin, bake for 5 minutes then transfer to a wire rack and allow to cool.
- Mix the cream cheese until smooth then sift in the flour, add the caster sugar, lemon or lime zest and vanilla extract (if using) along with the beaten eggs and crème fraîche.
- Beat until all the ingredients are well blended, the mixture light and fluffy.
- Fold in the raspberries, pour over the cooled biscuit crust ensuring the filling evenly covers the base.
- Bake for approx. 40 minutes … the filling should have a slight wobble in the centre.
- Transfer the tin to a wire rack and allow to cool.
- Put 35 grams each of the raspberries and blueberries to one side.
- Place remaining berries into a small heavy based saucepan, add one tablespoon of icing sugar (or amount according to taste) and the fresh lemon or lime juice … warm while stirring until the sugar dissolves and the blueberries burst releasing their juices.
- Push through a sieve, transfer to a clean bowl, cover and chill in the fridge until ready to serve (I chill all cheesecakes overnight in the fridge, covered in clingfilm).
- Decorate each piece of cheesecake with a few berries, serve with the berry sauce.