My baked cheesecake is one of my most popular cake amongst my old-time clients (i.e. my family and friends). Why? Because it’s the creamiest and most delicious cheesecake! 🙂
As with many of the cakes I bake, I developed a recipe with a reduced quantity of sugar and butter for the cream and biscuit base respectively. That does not mean that my cheesecake is a low-calorie cake though!
For the cream, I combine mascarpone and soft cheese (so as you can imagine, definitely not low in calories…). For the topping, I normally spread a tablespoon of jam and then use fresh fruit. For this recipe, I prepared a berry sauce made from frozen berries and I will show you how to do it.
I used a springform cake tin of 20cm diameter.

Cheesecake with Berry Sauce
Ingredients
For the biscuits base
For the cream
Decoration
Instructions
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Preheat oven at 160C (fan). Grease a cake tin with butter and cover the bottom with baking parchment. Pull out the frozen berries from the freezer and let them defrost.
Prepare the biscuits base
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Place the biscuits in a food processor and reduce them into crumbs (alternatively, place the biscuits into a plastic bag and crush them with a rolling pin). In a medium bowl, combine the biscuit crumbs and the melted butter. Stir until well combined.
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Transfer the crumbs into the cake tin. Using a spoon press them into an even layer on the bottom of the cake tin. Set aside.
Prepare the cream
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In a large bowl, combine the sugar and eggs using an electric whisk on medium-high speed. Whisk for 2-3 minutes. Add the mascarpone and soft cheese and whisk well on low speed, until you get a smooth cream.
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Pour the cream on top of the biscuit base and even out with a spoon or spatula.
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Place the cake in the oven and bake for 50 minutes or until the surface is golden. The cake should not look liquidy at all but will wobble just a bit when the pan is nudged. The cake will rise and break a bit but don't worry about it too much, as the cake will go down and you will cover the broken parts with the topping.
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Once the cake is cooked, leave to cool down completely before removing it from the cake tin.
Prepare the berry juice
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Place the defrosted berries into a saucepan, add the sugar and lemon juice and mix well. Cook the sauce for 2 minutes on low-medium heat. Set aside and leave to cool down.
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Once the cake and berry sauce are completely cooled down, top the cake with the berry sauce - you probably don't need to use the whole sauce.