Berry ripple cheesecake

  • 20 mins preparation
  • 1 hr cooking
  • Serves 10
  • Print


  • 750 gram cream cheese, chopped
  • 1/2 cup caster sugar
  • 4 eggs
  • 2/3 cup cream
  • 1/4 cup plain flour
  • 300 gram mixed frozen berries, thawed, well drained, pureed
  • fresh mixed berries, icing sugar, to serve
Berry ripple cheesecake
  • 1 cup plain flour
  • 1/2 cup self-raising flour
  • 90 gram butter, cubed
  • 1/4 cup caster sugar
  • 1 tablespoon ground almonds
  • 1/4 cup water


Berry ripple cheesecake
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a 23cm spring form pan.
  • 2
    Sift flours into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in sugar and almonds. Gradually mix in enough water to form a pliable dough. Wrap in plastic wrap. Chill for at least 30 minutes.
  • 3
    Roll out pastry between 2 sheets of baking paper. Ease into pan to line base and side. Trim edges. Chill for 10 minutes. Prick base with a fork, line with baking paper and fill with raw beans or rice. Bake for 10 minutes. Allow to cool. Remove paper and beans.
  • 4
    To make Filling; in a bowl, using an electric mixer, beat cream cheese and sugar together until creamy. Add eggs one a time, beating well after each addition. Mix in cream and flour until smooth.
  • 5
    Pour into prepared case. Ripple berry puree through the filling. Bake for 50-55 minutes. Cool completely and serve in wedges, topped with fresh mixed berries and dusted with icing sugar.