Mary Berry, renowned for her extensive collection of delicious recipes, has long been celebrated for her delightful cheesecake variations. Among her most popular creations is her berry-topped baked cheesecake, a vibrant and flavorful dessert that never fails to impress.
This classic cheesecake combines a buttery digestive biscuit base with a smooth, creamy filling, finished off with a colorful topping of fresh blueberries and raspberries. Ideal for serving 10 people, this recipe is perfect for family gatherings and special occasions. Preparation takes only minutes, with the oven doing most of the work.
To begin, lightly butter a 23cm (9-inch) loose-bottomed round cake tin and line it with baking paper. Preheat your oven to 160°C (320°F).
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For the base, crush digestive biscuits into fine crumbs and mix them with melted butter and demerara sugar in a pan. Press this mixture firmly into the bottom of the tin and set aside to chill.
Next, prepare the cheesecake filling by combining butter, sugar, cream cheese, flour, lemon zest, lemon juice, and egg yolks in a large bowl, whisking until smooth. Gently fold in lightly whipped double cream and then gently incorporate beaten egg whites, ensuring the mixture remains light and airy.
Pour the filling over the biscuit base, smoothing the surface evenly. Bake in the oven for about one hour, or until the cheesecake is set. After baking, turn off the oven and let the cheesecake cool inside for an additional hour to prevent cracking.
Once cooled, run a palette knife around the edges to loosen the cheesecake, then carefully remove the base from the tin and peel off the baking paper. Transfer it to a serving plate.
Finish by spreading lightly whipped cream in the center of the cheesecake, topping with fresh blueberries and raspberries, and dusting lightly with icing sugar. This beautiful and delicious dessert is now ready to enjoy!