Berry & Vanilla Cheesecake
Recipe type: Dessert
Serves: 8-10 serves
For the crust:* (see gluten-free version in notes section)
  • 250g (8.8 oz) plain biscuits (you can substitute gluten-free biscuits if you prefer)
  • 120g (4.2 oz) butter, melted
For the berry compote:
  • 200g (7 oz) frozen mixed berries
  • 1 teaspoon gelatin
  • 1/4 cup berry jam
For the cheesecake:
  • 500g (17.6 oz) cream cheese
  • 1 cup caster sugar (superfine)
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons gelatin
  • 1/4 cup cold water
  • 1 cup Greek-style natural yoghurt
For the crust:
  1. Blend biscuits in a food processor until you have fine crumbs. Add melted butter and pulse until mixture comes together. Press mixture over the base of a 23cm (9 inch) springform cake tin, then chill.
For the berry compote:
  1. Thaw berries and place in a small saucepan. Sprinkle over the 1 teaspoon gelatin and over a low heat, warm gently to dissolve (you shouldn't spot any grains left in the liquid). Stir in the jam. Put aside. (NB: You don't need to sieve the mixture).
For the cheesecake:
  1. Beat cream cheese and caster sugar until smooth and creamy.
  2. Place the water into a small dish and sprinkle gelatin over top and let it swell for 5 minutes. Then warm (either place the dish into a small bowl with enough boiling water to come half way up the sides of the dish, or microwave on high for about 15 seconds) and stir until the gelatin dissolves. Let the gelatin cool to room temperature, but make sure it doesn't set.
  3. Beat gelatin mixture along with the yoghurt into the cream cheese mixture.
  4. Pour about half of the cream cheese mixture over the biscuit base, then dollop some of the berries and syrup over the top (you don't need to cover the whole surface).
  5. Top with the remaining cheesecake mixture and level it off with an offset spatula. Swirl over the remaining berries and syrup.
  6. Place the cheesecake in the fridge, lightly covered with foil or plastic wrap. Chill for at least 3 hours or overnight.
  7. When ready to serve, slide a spatula around the edges of the cake tin and carefully remove the sides of the tin itself. Place the cheesecake on a serving platter. I piped some whipped cream around the edges.
  8. Store leftovers in the fridge.
1-1/4 imperial cups* (156g) gluten-free flour of choice
2 tablespoons icing sugar (confectioners' sugar)
1 teaspoon pure vanilla extract
1/2 cup (115g) cold butter, cubed
In a small bowl, combine the flour, confectioners' sugar and vanilla. Cut in butter until crumbly (alternatively, place ingredients into a food processor and pulse until crumbly and mixture sticks together when pressed between fingers).
Press onto the bottom of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool completely on a wire rack.
* I find that I always need to add more butter - I generally have to add about 20g more butter (i.e. 4.7 oz/135g). However, it depends on what type of flour you use, so start with the basic recipe and adjust as needed.
Recipe by The Kiwi Cook at