Mary Berry Crumble Cheesecake​ Recipe

This decadent Mary Berry Crumble Cheesecake is made with full-fat cream cheese, lemon zest, digestive biscuits, and a buttery flour and sugar crumble topping. The result is a creamy, tangy, and rich baked dessert that perfectly balances the smooth filling with a comforting crunch. This dessert is perfect for a sophisticated weekend gathering or a special holiday treat, yielding enough for 8-10 people.

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Mary Berry Crumble Cheesecake Ingredients

For the Biscuit Base:

• 150g (5 oz) digestive biscuits, finely crushed
• 75g (3 oz) unsalted butter, melted
• 25g (1 oz) demerara sugar (or light brown sugar)

For the Cheesecake Filling:

• 450g (1 lb) full-fat cream cheese, at room temperature
• 175g (6 oz) caster sugar (superfine granulated)
• 50g (2 oz) unsalted butter, softened
• 25g (1 oz) plain (all-purpose) flour
• 1 teaspoon finely grated lemon zest
• 1 tablespoon lemon juice
• 3 large eggs, separated
• 150ml (5 fl oz) double cream (heavy cream), lightly whipped

For the Crumble Topping (Optional, but recommended):

• 100g (3.5 oz) plain (all-purpose) flour
• 50g (2 oz) cold unsalted butter, cubed
• 50g (2 oz) caster sugar

How To Make Mary Berry Crumble Cheesecake

1. Prepare the tin and preheat the oven: Lightly grease a deep 23cm (9-inch) loose-bottomed springform cake tin. Line the base and sides with non-stick baking parchment. Preheat your oven to 160∘C (325∘F/Gas Mark 3).
2. Make the biscuit base: Combine the crushed digestive biscuits, melted butter, and demerara sugar in a bowl. Mix until the crumbs are evenly coated. Press this mixture firmly over the base of the prepared tin using the back of a metal spoon. Chill the base in the refrigerator while you make the filling.
3. Mix the filling ingredients (Part 1): In a large bowl, combine the cream cheese, caster sugar, softened butter, flour, lemon zest, lemon juice, and egg yolks. Beat this mixture well with a wooden spoon or an electric mixer until it is completely smooth.
4. Fold in the cream: Using a plastic spatula or large metal spoon, gently fold the lightly whipped double cream into the cream cheese mixture. Be gentle; you want to keep the air in the cream.
5. Whisk the egg whites: Put the 3 egg whites into a clean, dry bowl. Whisk them with a hand-held electric mixer until they form stiff peaks but are not dry. (Stiff peaks mean the whites hold their shape when the whisk is removed).
6. Combine and pour the mixture: Gently fold the stiff egg whites into the cream cheese mixture using the plastic spatula. Pour the finished filling over the chilled biscuit base and gently level the surface.
7. Add the crumble topping: In a separate small bowl, rub the flour and cold, cubed butter together with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the sugar. Sprinkle this crumble evenly over the top of the cheesecake filling.
8. Bake the cheesecake: Bake the cheesecake for about 1 to 121​ hours, or until it looks set but the centre still has a very slight wobble.
9. Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door ajar for a further hour to cool down slowly. This step helps prevent the cheesecake from cracking.
10. Chill and serve: Remove the cheesecake from the oven and let it cool completely in the tin on a wire rack. Run a small, thin knife around the edge to loosen it, then remove the springform sides. Chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Recipe Tips

• Use Room Temperature Cream Cheese: Ensure your cream cheese and the 50g of butter for the filling are at room temperature. Cold cheese will not mix smoothly and will result in lumps in your batter.
• Do Not Over-Mix: Once you add the eggs and fold in the cream/egg whites, mix only until just combined. Over-mixing introduces too much air, which causes the cheesecake to puff up too much and likely crack as it cools.
• Use the Slow-Cooling Method: Leaving the cheesecake to cool inside the switched-off oven is crucial. The gradual temperature change prevents the sudden shrinking that causes deep cracks.
• Whip the Egg Whites to Stiff Peaks: The whisked egg whites provide the signature light, airy lift to the cheesecake filling. Ensure they are whisked stiffly so they can support the heavy cheese mixture.
• The Best Crumble Texture: Use cold butter for the crumble and rub it into the flour and sugar with your fingertips. This technique leaves small clumps of fat that melt in the oven, creating a wonderful, crunchy texture.

What To Serve Crumble Cheesecake

This classic dessert is rich and satisfying on its own, but it pairs wonderfully with fresh, light accompaniments. Serve slices of the crumble cheesecake alongside a vibrant berry coulis made from raspberries or strawberries to add a beautiful sharp contrast. A dollop of extra lightly whipped double cream or even a spoonful of clotted cream brings additional richness. For a warming side, consider a simple vanilla bean custard. Finally, a dusting of icing sugar (confectioners’ sugar) gives it an elegant finish, and a cup of strong black coffee or English Breakfast tea is the perfect drink pairing.

How To Store Crumble Cheesecake Leftovers

• Refrigerate: Store the leftover cheesecake, covered loosely or in an airtight container, in the refrigerator for up to 4 days. It is best to let it come to room temperature for about 20 minutes before serving to enjoy the full flavor and texture.
• Freeze: You can freeze the baked cheesecake before adding any fresh fruit or cream on top. Once completely cooled, remove it from the springform tin, wrap it tightly in plastic wrap, and then wrap it again in foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Mary Berry Crumble Cheesecake Nutrition Facts

• Calories: 450 kcal
• Total Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 110mg
• Sodium: 150mg
• Total Carbohydrate: 40g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 8g

Frequently Asked Questions

• Why did my cheesecake crack on top? Cracking is very common in baked cheesecakes! It usually happens because of a sudden temperature drop or over-baking. To prevent this, make sure you do not open the oven door during baking, and use the slow-cooling method by letting it sit in the cooling oven for an hour before removing it.
• Can I use a different fruit in the filling? While the original recipe is a plain baked cheesecake with a crumble topping, you can easily add fruit. Before pouring the filling, spread a thin layer of canned or homemade apple filling, or a layer of mixed berries, over the biscuit base. This will transform it into an Apple or Berry Crumble Cheesecake.
• How do I get the base to hold together better? The key to a sturdy base is pressing the mixture firmly into the tin—really compact it with the back of a spoon, especially along the edges. Pre-chilling the base for at least 30 minutes before pouring the filling also helps set the melted butter, making it less likely to crumble when you serve it.

Try More Recipes:

• Mary Berry Raspberry And White Chocolate Cheesecake​ Recipe
• Mary Berry No Bake​ Vanilla Cheesecake
• Mary Berry White Chocolate Cheesecake​ Recipe