Berry cheesecake

Fly the flag with this zesty, summer berry cheesecake, it's easy to make with no baking involved.

Serves: 6

Preparation time:  20 minutes

Cooling time: 3-4 hours (setting time)

0.0/5 stars Av. customer rating

You will need

  • 50g Highland shortbread fingers by Sainsbury's
  • 75g sweetmeal digestives by Sainsbury's
  • 30g unsalted English butter by Sainsbury's, melted
  • 150g full fat soft cheese by Sainsbury's
  • 100ml condensed milk
  • 2 lemons, juice only
  • 1 orange, zest only
  • 150ml Sainsbury's fresh double cream
  • 2 tablespoons icing sugar
  • 450g fresh British raspberries
  • 50g fresh blueberries
[]

Recipe Information

Step by step guide to making Berry cheesecake

  1. Grease and line a 16cm loose-based cake tin with baking parchment.
  2. Put all the biscuits into a plastic bag and using a rolling pin crush until they are fine crumbs. Alternatively, you can whizz them in a food processor. Tip into a bowl with the melted butter, and mix together well.
  3. Pour into the tin and press down evenly, using the back of a spoon, into the base of the tin. Set in the fridge while you make the filling.
  4. Using an electric whisk, beat together the soft cheese, condensed milk, lemon juice, orange zest, cream and 1 tablespoon of the icing sugar, until thickened.
  5. In a food processor, whizz together 100g of the raspberries with the remaining tablespoon of the icing sugar. Fold through the cheesecake mixture, pour into the tin and chill in the fridge for 3-4 hours until set.
  6. Decorate the cake with some berries to resemble a Union Jack flag. Serve with the remaining berries.

Summary of customer ratings and reviews

Nutritional information for Berry cheesecake

Nutritional information for Berry cheesecake

Nutrition type per serving
Calories 424 kcal
Total Fat 28.5g
Saturated Fat 17.6g
Salt 0.45g
Sugar 25.9g

This recipe is:

Close this tooltip and return to the page