Summer Berry Cheese Cake

November 21, 2018

This cake is best made the day before you plan to eat it, to ensure the best texture and taste.


22 cm round spring bottom cake tin, greased well with Nuttelex

750 g cream cheese (firm not soft)

3 free range eggs

1/2 tsp vanilla extract

1 cup sour cream

170 g castor sugar

The Base

1 1/2 cups Nice (sugar topped) biscuits crushed with a rolling pin

80 g Nuttelex melted

1 tsp Dutch cinnamon

The Topping

1 tbsp Icing sugar to dust

1 cup fresh cherries

1 cup fresh blueberries

1 cup fresh strawberries

200 ml double cream


1Mix melted Nuttelex with crushed biscuits and press into well greased cake tin. Cover the base and at least 6 cm up the sides. Then wrap in cling film and place in fridge to set for at least 40 minutes.

2Pre heat oven to 170 C.

3Place eggs, sugar, sour cream, cream cheese and vanilla in blender. Whip together until perfectly creamy.

4Pour creamy mixture into biscuit encrusted cake pan, and smooth top with spatula.

5Place in the pre heated oven and bake for approx. 40 minutes or until cake is slightly browned on top and skewer comes out clean.

6Remove from oven and let cake sit for 20 minutes before releasing spring base. Let cake cool until cold to the touch.

7Once cake is cooled, wrap in cling film and place in fridge overnight.

8Next day, top cake with fresh berries before serving. Sprinkle with a dusting of icing sugar (pushed thru a tea stainer or small sieve), and add a dollop of double cream on the side of each slice.