Mary Berry’s Berry Crumble Cheesecake

The air in my grandmother’s kitchen always hummed with a sweet, buttery magic. Sunlight streamed through the lace curtains, illuminating swirling clouds of flour dust and the glistening ruby red of berries tumbling into a bowl. It’s that same warm, comforting feeling I want to share with you today with my Mary Berry’s Berry Crumble Cheesecake – a luscious dessert that combines a creamy cheesecake filling, sweet berries, and a crunchy crumble topping. It’s a recipe that’s been passed down and tweaked over generations, a true testament to the power of simple ingredients and a whole lotta love. Trust me, you don’t want to miss this crowd-pleasing treat!

Why You’ll Love This Berry Crumble Cheesecake

• It’s a flavor explosion: The creamy cheesecake, tart berries, and buttery crumble create a symphony of textures and tastes that will have you reaching for seconds.
• It’s surprisingly easy: Don’t let the fancy name intimidate you. This Berry Crumble Cheesecake is surprisingly simple to make, even for beginner bakers.
• It’s perfect for any occasion: From casual weeknight treats to celebratory gatherings, this cheesecake is always a hit.
• It’s a beautiful centerpiece: This cheesecake isn’t just delicious; it’s gorgeous too. Just look at how the berries peek out from under that golden crumble in the photo—it’s a feast for the eyes!
• It’s a taste of nostalgia: This Berry Crumble Cheesecake takes me right back to my grandmother’s kitchen, and I hope it brings a touch of warmth and comfort to your table too.
• It’s endlessly adaptable: Feel free to get creative with the berries and toppings – this recipe is your blank canvas!

What You’ll Need (Ingredients)

For the Crumble Topping:

• 100g plain flour (I like to use a good quality all-purpose flour for a tender crumble)
• 30g sugar (Granulated sugar is perfect, but you could also try a touch of brown sugar for a deeper caramel note)
• 50g melted butter (Unsalted butter, please! We’ll add a pinch of salt later if needed)

For the Berry Layer:

• 200g mixed berries (Fresh or frozen – whatever your heart desires. I love a mix of blueberries, raspberries, and blackberries. See how vibrant they look nestled in the cheesecake in that photo?)

For the Cheesecake Filling:

• 500g cream cheese or mascarpone, softened (Let it sit out on the counter for a bit so it’s nice and smooth)
• 150g double cream (This adds a luxurious richness to the filling)
• 3 tbsp plain flour (Just a touch to help the cheesecake set beautifully)
• 1 large egg (Free-range, if possible, for the best flavor)
• 2 tsp vanilla extract (Pure vanilla extract, please! It makes all the difference)
• 100g sugar (Granulated sugar works perfectly here)
• 2 tsp lemon zest (The zest adds a bright, citrusy kick that balances the sweetness)
• 1 tsp lemon juice (A little extra tang to complement the berries)

For the Biscuit Base:

• 200g digestive biscuits, crushed (You can use a food processor or simply place them in a bag and crush them with a rolling pin. It’s a great stress reliever!)
• 1 tbsp sugar (A little sweetness for the base)
• 100g melted butter (Unsalted butter, again)

Equipment:

• Electric hand mixer (A stand mixer works too, but a hand mixer is perfectly fine)
• 20cm springform cake tin (This makes it easy to release the cheesecake once it’s set)

Let’s Make It Together!

Step 1: Preheat & Prep

Preheat your oven to 180°C. While the oven is heating up, grease and line your springform tin. This will prevent the cheesecake from sticking and ensure a clean release.

Step 2: Building the Biscuit Base

In a medium bowl, combine the crushed digestive biscuits, sugar, and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the base of the prepared tin. I like to use the bottom of a glass or measuring cup to really pack it down. Refrigerate the base while you prepare the other components.

Step 3: Crumble Time!

In another bowl, combine the flour, sugar, and melted butter for the crumble topping. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Set aside.

Step 4: Whipping Up the Cheesecake Filling

In a large bowl, beat the softened cream cheese or mascarpone until smooth. Gradually add the double cream, flour, egg, vanilla extract, sugar, lemon zest, and lemon juice. Mix until everything is well combined and the mixture is light and fluffy. Be careful not to overmix!

Step 5: Layering the Love

Remove the chilled biscuit base from the refrigerator. Pour the cheesecake mixture over the base, smoothing the top with a spatula or the back of a spoon.

Step 6: Berrylicious!

Arrange the mixed berries evenly over the cheesecake filling. Don’t be shy with the berries – they’re the stars of the show! You can see how beautifully they contrast with the creamy filling in that close-up shot.

Step 7: Crumble Magic

Sprinkle the crumble topping evenly over the berries. Try to get an even layer so every bite has a bit of crunch.

Step 8: Baking Beauty

Bake for approximately 1 hour, or until the top is golden brown and the center of the cheesecake has a slight wobble.

Step 9: Cooling & Chilling

Let the cheesecake cool completely in the tin for about 2 hours. Then, cover and refrigerate for at least 8 hours, or preferably overnight, to allow it to fully set.

Step 10: The Grand Reveal

Carefully remove the cheesecake from the springform tin. Dust with icing sugar and garnish with fresh berries, if desired.

Paisley’s Secrets for Success

• Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smoother, more evenly mixed batter.
• Don’t Overmix: Overmixing can incorporate too much air into the batter, leading to cracks in the cheesecake.
• Water Bath (Optional): For an extra creamy cheesecake, you can bake it in a water bath. Place the springform tin in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform tin.
• Check for Doneness: The center of the cheesecake should have a slight wobble when it’s done. It will continue to set as it cools.
• Patience is Key: Resist the urge to cut into the cheesecake before it’s fully chilled. It needs time to firm up in the refrigerator.
• Fresh is Best (But Frozen Works Too!): While fresh berries are ideal, frozen berries work just fine. Just thaw them and drain any excess liquid before adding them to the cheesecake.
• A Little Love Goes a Long Way: Baking is all about love. Put your heart into it, and your Berry Crumble Cheesecake will be a masterpiece!

Tasty Twists to Try

• Lemon Blueberry Crumble Cheesecake: Use only blueberries and add an extra teaspoon of lemon zest to the filling.
• Raspberry White Chocolate Crumble Cheesecake: Swirl some melted white chocolate into the cheesecake filling and use raspberries for the berry layer.
• Apple Cinnamon Crumble Cheesecake: Swap the berries for thinly sliced apples and add a teaspoon of cinnamon to the crumble topping. You can almost smell the cinnamon wafting off that golden crust in the photo, can’t you?
• Peach Cobbler Crumble Cheesecake: Use sliced peaches for the fruit layer and add a pinch of nutmeg to the crumble topping.
• Chocolate Berry Crumble Cheesecake: Add a few tablespoons of cocoa powder to the biscuit base and crumble topping for a decadent chocolate twist.

How I Love to Serve This

• A simple slice: This Berry Crumble Cheesecake is delicious all on its own.
• With a dollop of whipped cream: A little extra creaminess never hurts!
• Drizzled with berry sauce: A homemade or store-bought berry sauce adds an extra layer of flavor.
• Alongside a scoop of vanilla ice cream: The classic combination of warm cheesecake and cold ice cream is pure heaven.
• As the grand finale to a special occasion meal: This Berry Crumble Cheesecake is guaranteed to impress your guests.

Pull Up a Chair & Chat

I’d love to hear from you! What are your favorite berry combinations? Do you have a special family recipe that you love to share? Let me know in the comments below how you enjoy your Berry Crumble Cheesecake.

Final Thoughts

Baking should be joyful, and this Berry Crumble Cheesecake is a celebration of just that. It’s a recipe that’s meant to be shared, enjoyed, and cherished. So gather your loved ones, put on your aprons, and let’s bake some memories!

FAQs About Berry Crumble Cheesecake

• Can I freeze this cheesecake? Yes, you can freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and then foil before freezing.
• Can I use graham crackers instead of digestive biscuits? Absolutely! Graham crackers are a great substitute for digestive biscuits.
• Can I make this cheesecake ahead of time? Yes, this cheesecake is best made a day ahead to allow it to fully chill and set.
• My cheesecake cracked. What went wrong? Overmixing, a too-high oven temperature, or a sudden change in temperature can cause cracks. Don’t worry, it still tastes delicious!
• Can I use different types of berries? Yes, feel free to use any combination of berries you like.
• How long does this cheesecake last in the refrigerator? It will keep in the refrigerator for up to 5 days.
• Can I use low-fat cream cheese? While you can use low-fat cream cheese, it may affect the texture and richness of the cheesecake. I recommend using full-fat cream cheese for the best results.