Indulge in a creamy and delicious dessert with Mary Berry’s Cheesecake Recipe. Made with a crumbly biscuit base, smooth and tangy cheesecake filling, and a fruity topping, this classic dessert is perfect for a special occasion or a sweet treat any time. Enjoy chilled.
Mary Berry’s Cheesecake
Mary Berry’s Cheesecake is a classic and creamy dessert that is perfect for any occasion. Cheesecake is a type of dessert that is typically made with a mixture of cream cheese, sugar, eggs, and a biscuit or pastry crust, and is baked in the oven until set.
In Mary Berry’s recipe, she starts by making a simple biscuit crust by mixing together crushed biscuits, sugar, and melted butter. The mixture is pressed into the bottom of a springform pan, and then chilled in the refrigerator.
Next, Mary Berry prepares the filling by beating together cream cheese, sugar, eggs, and vanilla extract until smooth and creamy. The mixture is poured over the chilled crust, and the cheesecake is baked in the oven until set.
Mary Berry’s Cheesecake is typically served chilled, garnished with fresh fruit or a sweet sauce. With its creamy and tangy filling and crisp biscuit crust, it is a delicious and classic dessert that is perfect for any occasion.
Mary Berry’s Cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy and tangy filling, and crisp biscuit crust, it is sure to become a favorite in any kitchen.
Should you beat eggs before adding to cheesecake?
Yes, it is typically recommended to beat the eggs before adding them to the cheesecake batter. Beating the eggs before adding them to the batter helps to incorporate air into the eggs, which can contribute to a lighter and fluffier texture in the finished cheesecake.
When beating the eggs for a cheesecake, it’s important to beat them just until they are fully combined and homogeneous. Overbeating the eggs can result in a dense and heavy cheesecake.
Additionally, it’s common to add the eggs to the cheesecake batter one at a time, beating well after each addition. This helps to fully incorporate the eggs into the batter and prevent any lumps or streaks from forming.
Overall, beating the eggs before adding them to the cheesecake batter is an important step in ensuring a smooth and creamy texture in the finished dessert.
Why does cheesecake need lemon juice?
- Acidity: Lemon juice provides a tangy, acidic flavor that helps to balance out the richness of the cheese and the sweetness of the crust.
- Stabilization: The acid in the lemon juice can help to stabilize the cheesecake filling and prevent it from cracking as it cools.
- Brightness: Lemon juice can brighten the flavor of the cheesecake and add a fresh, zesty note.
Best Mary Berry’s Cheesecake Recipe
Servings: 10 Preparation: 20 minutes Calories: 298 Fat: 26g
Ingredients
- 200g (7oz) digestive biscuits
- 100g (4oz) butter, melted
- 500g (1lb 2oz) full-fat cream cheese
- 140g (5oz) caster sugar
- 3 large eggs
- 300ml (½ pint) double cream
- 2 tsp vanilla extract
- Fresh fruit, to decorate (optional)
- Grated zest and juice of 2 lemons
Instructions
- Crush the biscuits in a food processor or place them in a plastic bag and crush with a rolling pin.
- Mix the crushed biscuits with the melted butter and press the mixture into the base of a 20cm (8in) springform tin.
- Chill the biscuit base in the refrigerator while you make the filling.
- In a large mixing bowl, beat the cream cheese, sugar, eggs, double cream, and vanilla extract together until smooth and creamy.
- Stir in the grated lemon zest and juice.
- Pour the mixture into the tin on top of the chilled biscuit base.
- Chill the cheesecake in the refrigerator for at least 2 hours, or until set.
- Remove the cheesecake from the tin and transfer it to a serving plate.
- Decorate with fresh fruit, if desired.
Nutrition:
Calories: 172
Total Fat: 8g
Cholesterol: 20mg
Sodium: 162mg
Total Carbohydrate: 24g
Dietary Fiber: 1g
Sugar: 20g
Protein: 4g
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Ingredients
- 200g (7oz) digestive biscuits
- 100g (4oz) butter, melted
- 500g (1lb 2oz) full-fat cream cheese
- 140g (5oz) caster sugar
- 3 large eggs
- 300ml (½ pint) double cream
- 2 tsp vanilla extract
- Fresh fruit, to decorate (optional)
- Grated zest and juice of 2 lemons
Instructions
- Crush the biscuits in a food processor or place them in a plastic bag and crush with a rolling pin.
- Mix the crushed biscuits with the melted butter and press the mixture into the base of a 20cm (8in) springform tin.
- Chill the biscuit base in the refrigerator while you make the filling.
- In a large mixing bowl, beat the cream cheese, sugar, eggs, double cream, and vanilla extract together until smooth and creamy.
- Stir in the grated lemon zest and juice.
- Pour the mixture into the tin on top of the chilled biscuit base.
- Chill the cheesecake in the refrigerator for at least 2 hours, or until set.
- Remove the cheesecake from the tin and transfer it to a serving plate.
- Decorate with fresh fruit, if desired.
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