Mary Berry Baked Cheesecake Recipe

This velvety smooth Mary Berry Baked Cheesecake is made with a buttery digestive biscuit base, a rich vanilla filling, and ready in just over an hour. Spreading the tangy sour cream topping over the warm baked layer creates a flawless, professional finish that hides any imperfections. I love this recipe because it delivers a decadent, restaurant-quality dessert with surprisingly simple ingredients.

Why This Classic Works

I used to be intimidated by baked cheesecakes because of the dreaded “crack” that often forms on top, but this version solves that problem brilliantly. The secret lies in the sour cream topping added after baking, which not only masks any surface flaws but also adds a refreshing tang that cuts through the richness of the cream cheese.

Another lesson I learned while perfecting this is the importance of the cooling process. Unlike many recipes that demand a complex water bath, this method relies on letting the cheesecake cool slowly in the turned-off oven, ensuring the texture remains silky smooth without the fuss.

Mary Berry Baked Cheesecake Ingredients

For the Base:

• 100g plain chocolate digestive biscuits (or plain digestives), crushed
• 50g butter, melted

For the Filling:

• 700g full-fat soft cheese (at room temperature)
• 100g caster sugar
• 1 tsp vanilla extract
• 2 large eggs
• 150ml double cream, softly whipped

For the Topping:

• 150ml sour cream
• 250g fresh mixed berries (strawberries, raspberries, blueberries)

How To Make Mary Berry Baked Cheesecake

1. Prepare the base: Preheat your oven to 160°C (140°C fan/Gas 3). Grease a 20cm (8in) loose-bottomed tin or springform pan and line the base with baking parchment. Mix the crushed biscuits with the melted butter until combined, then press the mixture firmly into the base of the tin.
2. Mix the cheese and sugar: In a large bowl, beat the soft cheese with a spatula or wooden spoon until smooth. Add the caster sugar and beat again until well combined, taking care not to whip too much air into the mixture.
3. Add remaining filling ingredients: Stir in the vanilla extract and the eggs, mixing until just blended. Finally, gently fold in the softly whipped double cream until the mixture is smooth and uniform.
4. Bake the cheesecake: Spoon the filling over the biscuit base and level the top. Bake in the preheated oven for roughly 1 hour. You are looking for the cheesecake to be puffy around the edges but still have a slight wobble in the centre when gently shaken.
5. Cool slowly: Turn off the oven and leave the cheesecake inside with the door slightly ajar for at least 1 hour to cool gradually. Remove it from the oven, let it reach room temperature, and then chill in the fridge for at least 4 hours or overnight.
6. Decorate and serve: Once fully chilled and set, remove the cheesecake from the tin. Spread the sour cream evenly over the top and arrange the fresh berries generously before slicing.

Recipe Tips

• Room temperature ingredients: Ensure your full-fat soft cheese and eggs are at room temperature before you start. Cold ingredients are harder to mix and can lead to a lumpy batter or overbeating.
• Avoid overmixing: Once you add the eggs, mix only until combined. Incorporating too much air causes the cheesecake to rise rapidly in the oven and then collapse, leading to cracks.
• The wobble test: Do not wait for the centre to be firm before taking it out of the oven. It should jiggle like set jelly; the residual heat will finish the cooking process as it cools.
• Biscuit choice: Mary Berry often uses plain chocolate digestive biscuits for a darker, richer base, but regular digestives work just as well if you prefer a classic crust.

What To Serve With Cheesecake

This rich dessert pairs beautifully with a sharp fruit coulis, such as raspberry or passion fruit, to balance the creaminess. A simple dusting of icing sugar or a dollop of extra thick cream on the side also works wonders if you are serving it for a special occasion.

How To Store

Store the cheesecake in the refrigerator, covered loosely with foil or in an airtight container, for up to 3 days. You can freeze the baked cheesecake without the sour cream and fruit topping for up to 1 month; defrost thoroughly in the fridge before decorating.

FAQs

• Can I use low-fat soft cheese? No, it is best to stick to full-fat soft cheese. Low-fat versions have a higher water content and often contain stabilisers that prevent the cheesecake from setting properly.
• Why did my cheesecake crack? Cracks usually happen because the cheesecake cooled too quickly or was overbaked. Cooling it in the turned-off oven helps the temperature drop gradually, preventing thermal shock.
• Can I make this ahead of time? Yes, this cheesecake actually tastes better the next day. Making it 24 hours in advance allows the texture to firm up and the vanilla flavour to develop fully.

Nutrition

• Calories: 480 kcal
• Total Fat: 40g
• Saturated Fat: 24g
• Cholesterol: 145mg
• Sodium: 320mg
• Total Carbohydrate: 25g
• Protein: 6g

Try More Recipes:

• Mary Berry White Chocolate Cheesecake Recipe
• Mary Berry Lemon Cheesecake Recipe
• Mary Berry Mixed Berry Crumble Cheesecake Recipe