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Cheesecake With Summer Berries

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“A delicious cheesecake that is appropriate for any time of year.”
1hr 35mins

Ingredients Nutrition


  1. Lightly butter a 20cm/8inch spring-form cake tin and line the base with non-stick paper.
  2. Finely crush the biscuits, either in a food processor or place them in a strong polythene bag and crush with a rolling pin. Melt the butter and add the crushed biscuits and cinnamon and mix together. Press evenly into the bottom of the tin, making sure the mixture comes up the sides a little. Refrigerate until firm.
  3. Put the cheese, sugar and flour into a bowl and beat with an electric mixer until smooth. Add the eggs, lemon zest and juice and beat again. Pour over the biscuit base. Place on a baking tray as sometimes a little of the butter seeps out from the base during cooking.
  4. Bake at 170C/325F/gas mark 3 for 1hour 10 minutes or until set. Turn the oven off and leave for another hour to firm up. Transfer to the fridge to chill.
  5. Put the sugar into a large pan with 4 tablespoon water, bring to the boil, stirring until dissolved, boil 2 minutes. Add the dark firm berries such as blackberries, blackcurrant and blueberries and cook gently until they release some of their juice to colour the syrup and to soften slightly. Remove from the heat and fold in the other fruit such as strawberries, raspberries and redcurrants. Leave to cool.
  6. Cut the cheesecake into portions and serve with the fruit spooned over.

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