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Baked berry cheesecake

Recipe from: March 2010

Ingredients 15
Servings 1
Time 30 minutes


  • Berry filling:
  • 250
    mixed berries (fresh or frozen)
  • 30
  • Berry topping:
  • 250
    mixed berries (fresh or frozen)
  • 30
  • 10
    corn flour
  • Cheese cake:
  • 3
  • 4 x 250
    low fat cottage cheese tubs, smooth
  • 150
    sugar, white
  • 2
    large eggs
  • 3
    large egg whites
  • 175
    low fat yoghurt, berry
  • 30
    cake flour


Preheat the oven to 180ºC.

Place the berries in a sieve, over a bowl.
Sprinkle 30ml sugar over the berries and allow the juice to drain into the bowl.
Refridgerate until needed.

Cheese cake:
Spray the bottom and sides of a 23cm diameter spring-form pan generously with non-stick cooking spray.
Crush the biscuits for the base (use a plastic bag and rolling pin).
Spread the crumbs evenly over the bottom and sides.
Beat the cottage cheese until just smooth.
Add the sugar and beat for 1-2 minutes, until smooth and creamy.
Beat in the whole eggs, one egg at a time, followed by the egg whites.
Add the low fat berry yoghurt and beat on low speed until mixed
Sift in the flour and continue to beat until incorporated.
Pour a third of the filling into the pan and distribute evenly.
Spread 125ml of the berries evenly.
Pour in another third of the cake mixture and spread another 125ml of the berries evenly.
Top with the final third of filling and smooth.
Place in the oven and turn the oven down to 160ºC.
Bake for an hour until the edges of the cheesecake look set but the centre is still soft.
Turn off the oven and prop the door ajar let the cake cool for another hour.
Remove from the oven and place on a cooling rack.
Make sure the cake is cooled completely, unmould and refridgerate for at least 6 hours.

Topping: Prepare an hour before serving.
Add water to the berry juice and make 125ml, pour into a saucepan with the berries and sugar and heat.
Mix the cornflour with 30ml water to a smooth consistency.
Add and stir until the sauce has thickened and become glossy.
Remove from the heat and allow to cool.
Spoon the cooled topping over the cheesecake, allowing a little to dribble over the sides.
Leave at room temperature until serving.

Cut into 16 slices and serve as dessert or a teatime treat.

Read more on: bake  |  fruit

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