Bloody Berry Cheesecake
This Bloody Berry Cheesecake combines a creamy, smooth cheesecake with a vibrant berry topping, creating a dessert that is both visually stunning and delicious. Perfect for celebrations or casual treats, it’s versatile, customizable, and simple enough to make at home.
- Prep Time: 20
- Cook Time: 50
- Total Time: 1 hour 10 minutes
- Yield: 10 1x
Ingredients
Scale
- 200 g digestive biscuits (or graham crackers)
- 100 g unsalted butter, melted
- 500 g cream cheese, softened
- 200 g granulated sugar
- 200 ml heavy cream
- 3 large eggs
- 1 tsp vanilla extract
- 250 g mixed fresh or frozen berries (strawberries, raspberries, blueberries)
- 2 tbsp cornstarch
- 50 g powdered sugar
Instructions
- Preheat oven to 180°C (350°F).
- Crush biscuits into fine crumbs and mix with melted butter. Press into a 23 cm springform pan. Bake for 10 minutes; cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in heavy cream and vanilla extract.
- Pour filling over cooled crust and smooth the surface. Tap gently to remove air bubbles.
- Bake for 45–50 minutes until mostly set but slightly jiggly in the center. Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours.
- In a saucepan, combine berries, powdered sugar, and cornstarch. Cook over medium heat until thickened, stirring constantly. Cool slightly.
- Pour berry topping over chilled cheesecake, spreading evenly.
Notes
Use frozen berries if fresh are unavailable; adjust cooking time for the topping slightly.
Cheesecake can be made in advance for better flavor and texture.
Mini cheesecakes can be made in muffin tins with adjusted baking time.
Find it online: https://quickrecipetricks.com/bloody-berry-cheesecake/