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“From, a delicious cheesecake recipe that reminds me of my favourite childhood ice cream - my sister and I always saved our favourite flavour for last! I made a 7" cheesecake using about 60% of the recipe written below. Prep time does not include the 4 hours to refrigerate prior to serving.”
1hr 40mins

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
  3. Beat cream cheese and sugar in large bowl with mixer until well blended.
  4. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  5. Divide batter into thirds (about 2 cups each); pour each of 2 portions into separate small bowls.
  6. Stir chocolate into 1 portion, vanilla into second portion and berries into remaining portion.
  7. Pour chocolate batter over crust; freeze 5 minutes. Cover with vanilla batter; freeze 5 minutes. Top with strawberry batter.
  8. Bake 50 to 55 minute or until centre is almost set.
  9. Run knife around rim of pan to loosen cake; cool completely before removing rim.
  10. Refrigerate at least 4 hours.
  11. Use vegetable peeler to make curls from white chocolate. Use to garnish cheesecake just before serving.

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