Posts tagged Berry Cheesecake

Best Ever Berry Crumble Cheesecake

Blueberry and Lemon Curd Cheesecake

If you love love love cheesecake, this is a must have. This is recipe is from a bakery I used to work for that has been sadly closed for some years. I have tweaked it on and off over the years to make it easier for home baking. I also played around with different berry mixes and jams and curds. This cheesecake is unique in that the berries are layered in the middle of the batter, instead of as a sauce on the top. It’s a rather intensive recipe and takes time, but well worth the effort!

Berry Crumble Cheesecake


1 1/2  C graham cracker crumbs

1/3  C sugar

1/3  C melted butter

Mix ingredients and press into the bottom of a prepared 9 or 10 inch springform pan. Bake at 350 degrees for 8 to 10 minutes. After crust is done, raise oven to 450 degrees.


1# plus 8oz cream cheese – softened (set cream cheese out about an hour before)

1 C sugar

3 eggs

1/2 tsp vanilla

1 TB orange or lemon zest

1 TB orange or lemon juice

Beat cream cheese until smooth. Add sugar until incorporated scrapping often. Add eggs one at a time, scrapping after each egg. HOWEVER, do not over beat your batter. Now you can add the vanilla and citrus of choice.


2 C Berries of choice

1/3 C sugar

1/2 C Jam  or Curd  *see notes at bottom

Mix together. If this berry mix is too runny whisk in 1 tsp cornstarch.


1 C flour

1/4 C sugar

pinch of baking powder

3 oz chilled butter cut in cubes

Toss flour sugar and baking powder. Cut in butter with pastry knife.


Pour half the batter over the crust. Sprinkle half the crumble over the top of the batter. Now carefully top the crumble with the berry mix. Pour the rest of the batter in the pan. Top with the remaining crumble.


Bake for 15 minutes at 450 (lay a piece of foil over the top to prevent it from browning too fast. Take the foil off after the 15 minutes). Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. When you remove your cheesecake from the oven, immediately run a thin knife along the edges, pressing the knife against the wall of the pan to loosen the top. This prevents cracking as the cheesecake cools and contracts.

Wrap and refrigerate overnight. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake.

*Berry Combo’s

Strawberry, Raspberry, or Blueberry with Orange Marmalade or Lemon Curd

Cranberry with Apricot Marmalade


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