Berries Cheesecake

Delicious interpretation of a berries cheesecake.



Preparation Time

20 min.


0 min.


For the biscuit:

400g digestive biscuits;
8 tpsp of caster sugar;
200g of unsalted butter;

For the berries compote:

100g of bluberries;
100g of raspberries;
100g of blackberries;
6 tpsp of caster sugar;
60 ml of Gran Marnier;

For the vanilla cream:

400g cream cheese;
6 tbsp icing sugar;
Juice of ½ lemon;
1 vanilla pod;
600 ml double cream;

For decoration:

icing sugar;
mint for garnish;


For the biscuits:

Grind the biscuits in a food processor. Melt the butter in a microwave. Add the crushed biscuits and toss to coat in the butter.Tip on to a plate, chill for 5 minutes until firm, then bash into rough crumbs.

For the berries compote: 

Put 6 tbsp of sugar in a pan and tip in the blueberries and strawberries, add the Gran Marnier. Cook over medium-high heat for 5 minutes  until the berries are slightly soft.

For the cream:

Put the cream cheese in a large bowl. Add the seeds from the vanilla pod and icing sugar and beat until smooth, next add the lemon. In another bowl, lightly whip the cream to soft peaks, then fold into the cream cheese mixture. keep the cream in a sac a poche.

Finishing the dish:

Fit a biscuit on a plate Take the pastry bag with the cream and create a cream cone over the biscuit. With the help of a spoon pour the berry compote on top of the cream so that it gently pour on the sides.

At the end serve the cheesecake and enjoy it!


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