Berry ripple cheesecake

  • 20 mins preparation
  • 1 hr 5 mins cooking
  • Serves 10
  • Print


  • 750 gram cream cheese, chopped
  • 1/2 cup (110g) caster sugar
  • 4 eggs
  • 2/3 cup (160ml) cream
  • 1/4 cup (35g) plain flour
  • 300 gram mixed frozen berries, thawed, well drained, mashed
  • fresh berries, to serve
  • icing sugar, to serve
Berry ripple cheesecake
  • 1 cup (150g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 90 gram butter, cubed
  • 1/4 cup (55g) caster sugar
  • 1 tablespoon ground almonds
  • 1/4 cup (60ml) water


Berry ripple cheesecake
  • 1
    Preheat oven to 180°C. Lightly grease a 23cm springform pan.
  • 2
    Sift flours into a large bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in caster sugar and almonds. Gradually mix in enough water to form a pliable dough. Wrap in plastic wrap; chill 30 minutes.
  • 3
    Roll out pastry between 2 sheets of baking paper to fit prepared pan. Ease into pan;line base and sides. Trim edges. Chill 10 minutes.
  • 4
    Prick base with a fork, line with baking paper; fill with baking weights, beans or rice. Bake blind for 10 minutes. Remove paper and weights and cool.
  • 5
    Make filling: using an electric mixer, beat cream cheese and caster sugar together, until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in cream and flour, until smooth.
  • 6
    Pour filling into prepared case. Swirl berry puree through filling. Bake 50-55 minutes. Cool completely before serving. Top with extra berries and a sprinkling of icing sugar.


If preferred, use low-fat versions of ingredients to reduce fat content of recipe.