Summer Berries Cheesecake

Summer Berries Cheesecake

This luxurious, rich baked cheesecake is sure to impress your dinner guests and can be made in advance too. Simply add your favourite fresh fruits and enjoy!


    • 200g shortbread fingers
    • 50g butter, melted
    • 600g cream cheese
    • 200g crème fraîche
    • 1 tsp vanilla extract
    • 175g golden caster sugar
    • 2 tbsp plain flour
    • 2 medium eggs, lightly beaten

For the topping:

  • 5 tbsp Zingy Raspberry Jam
  • 300g fresh, mixed summer berries (raspberries, strawberries, blueberries etc)

Print Recipe


  1. Heat oven to 160c fan/ 180c/Gas 4. Grease and line a 2lb loaf tin with baking parchment leaving a little extra above the sides of the tin.
  2. Crush the shortbread into fine breadcrumbs either in a food processor or place in a plastic bag and bash with a rolling pin. Add the melted butter and mix thoroughly. Press the mix into the base of the tin and cool in the fridge.
  3. Beat the cream cheese, crème fraîche, vanilla and sugar until smooth, then mix in the flour and beaten eggs until smooth again. Pour the mix evenly into the tin.
  4. Bake in the oven for 10 minutes then turn down the heat to 100c fan/ 120c/Gas ½ and cook for 1 hr 20 mins or until set witha slight wobble in the centre. Turn off the heat and leave to cool in the oven with the door closed. Once cool refrigerate for a few hours.
  5. To make the topping heat the Zingy Raspberry Jam gently in a small pan and add about 1 tbsp cold water or enough to make a pouring syrup consistency.
  6. Top the cheesecake with the berries and drizzle with the jam.

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