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Mary Berry Cheesecake Recipe

Mary Berry Cheesecake Recipe

Mary Berry's cheesecake is a classic no-bake British cheesecake — buttery biscuit base, silky cream cheese filling, and a gorgeous fruit topping.
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Prep Time 30 minutes
Setting Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 510
Ingredients Method Notes

Ingredients
  

  • Biscuit Base:
  • 300 g digestive biscuits crushed to fine crumbs
  • 150 g unsalted butter melted
  • 1 tbsp golden caster sugar
  • Pinch of fine sea salt
  • Cream Cheese Filling:
  • 600 g full-fat cream cheese room temperature
  • 150 g icing sugar sifted
  • 300 ml double cream cold
  • Zest and juice of 1 large unwaxed lemon
  • 1 tsp vanilla extract
  • Fruit Topping:
  • 400 g fresh strawberries hulled and halved
  • 200 g fresh raspberries
  • 2 tbsp icing sugar
  • 1 tbsp lemon juice
  • Optional Glaze:
  • 3 tbsp strawberry or raspberry jam warmed and sieved

Method
 

  1. Blitz digestive biscuits to fine crumbs. Mix with melted butter, caster sugar, and salt until it resembles damp sand. Press firmly and evenly into a 23cm springform tin using a flat glass. Refrigerate for at least 30 minutes.
  2. Beat cream cheese and icing sugar together until smooth. Add lemon zest, lemon juice, and vanilla. Beat briefly.
  3. In a separate bowl, whip cold double cream to soft peaks.
  4. Fold whipped cream into cream cheese mixture in two additions until just combined. No overmixing.
  5. Spoon filling onto chilled base. Smooth top with a palette knife dipped in hot water. Cover loosely with cling film. Refrigerate for at least 4 hours — overnight is better.
  6. Mix strawberries and raspberries with icing sugar and lemon juice. Leave to macerate for 15 minutes.
  7. Run a palette knife around the edge of the cheesecake. Release springform sides carefully. Brush top with warm sieved jam if using. Arrange macerated fruit on top. Serve immediately or refrigerate for up to 1 hour.

Notes

Always use full-fat cream cheese — low-fat will not set properly.
Cream cheese must be at room temperature before beating — not cold.
Double cream should be cold from the fridge when whipping.
Do not overmix once the whipped cream is folded in.
Refrigerate overnight for the best, most cleanly sliceable result.
Press the biscuit base very firmly — use a flat glass and press hard.
Stores in the fridge for up to 3 days.
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