Mary Berry Crumble Cheesecake​ Recipe

Mary Berry Crumble Cheesecake is a classic British dessert that blends a buttery biscuit base with a tangy lemon filling. This recipe uses digestive biscuits, full-fat cream cheese, and a crunchy crumble topping for a satisfying mix of textures.

The first time I made this, I rushed the egg whites and didn’t whisk them until they were firm. Now I always make sure they hold a stiff peak before they go anywhere near the cheese mixture. If they’re too runny, the cheesecake ends up flat and dense rather than tall and fluffy.

Mary Berry’s approach here is quite different from those heavy, baked American cakes you usually see. Most recipes just use whole eggs, but this one uses whipped cream and whisked whites to create a much lighter texture. It’s the ideal finish for a big Sunday roast when you want something sweet that isn’t too cloying.

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Mary Berry Crumble Cheesecake Ingredients

For the Biscuit Base

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

For the Cheesecake Filling

• 450g (1lb) full-fat cream cheese, room temperature
• 175g (6oz) caster sugar
• 50g (2oz) unsalted butter, softened
• 25g (1oz) plain flour
• 1 tsp grated lemon skin
• 1 tbsp lemon juice
• 3 large eggs, separated
• 150ml (5fl oz) double cream, lightly whipped

For the Crumble Topping

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

How To Make Mary Berry Crumble Cheesecake

1. Prepare the tin: Lightly grease a deep 23cm (9-inch) loose-bottomed springform tin and line the base and sides with greaseproof paper. Heat the oven to 160°C (325°F/Gas Mark 3). Make sure the paper sits flush against the sides so the batter doesn’t leak behind it and create an uneven edge.
2. Make the base: Stir the biscuit crumbs, melted butter, and demerara sugar together in a small bowl until the mix looks like wet sand. Press it hard into the bottom of the tin with the back of a metal spoon, ensuring it’s level all the way to the edges. Pop the tin in the fridge to firm up while you get on with the filling.
3. Start the filling: Beat the cream cheese, caster sugar, softened butter, flour, grated lemon skin, and juice with the egg yolks. Use a wooden spoon or an electric mixer on a low speed to combine everything until it’s thick and has no lumps. If the cheese is still cold, you’ll struggle to get it smooth, so give it time to warm up on the side first.
4. Fold in the cream: Use a large metal spoon to gently mix the whipped double cream into your cheese base. Don’t stir too hard or you’ll lose the volume you’ve just built up. The mixture should look glossy and thick at this stage, holding its own weight without being runny.
5. Whisk the whites: Beat the egg whites in a separate, clean bowl until they reach stiff peaks. You should be able to turn the bowl upside down without anything moving. Even a tiny speck of yolk or grease in the bowl will stop them from fluffing up, so double-check your equipment is spotless.
6. Finish the batter: Gently fold the whisked whites into the main mixture using a large spoon, moving in a figure-of-eight motion. Pour this onto your chilled base and smooth the top so it’s level. You want to keep as many bubbles as possible in the batter to ensure the cake stays light after it’s been in the oven.
7. Top with crumble: Rub the flour and cold butter together with your fingers until they look like coarse breadcrumbs, then stir in the sugar. Sprinkle this over the cheesecake so it’s completely covered. Don’t press the crumble down into the batter; it should sit lightly on top so it stays crisp during the bake.
8. Bake and cool: Slide the tin onto the middle shelf and bake for 1 hour to 1 hour 15 minutes. You’re looking for the edges to be firm and slightly puffed up while the very centre stays a bit wobbly. Turn the oven off and leave the door open a crack for an hour. This slow cooling helps the structure settle without the sudden temperature drop that causes the surface to split wide open. Skipping this part is the quickest way to end up with a large crack right down the middle of your dessert.
9. Final chill: Take the cheesecake out and let it cool completely on a wire rack before putting it in the fridge. Leave it for at least 6 hours, though overnight is better, so it sets firm enough to slice properly. Running a thin knife around the edge before you open the springform clip will help the sides come away cleanly.

Recipe Tips

• Use full-fat cream cheese. Reduced-fat versions have a higher water content which prevents the filling from setting properly in the oven. If you use the light stuff, you’ll end up with a grainy texture that won’t hold its shape when you try to slice it.
• Room temperature ingredients are vital. If the butter or cheese is cold, they won’t blend smoothly and you’ll end up with tiny white specks in the batter. Take them out of the fridge at least an hour before you plan to start baking.
• Watch the double cream closely. It only needs to reach soft floppy peaks before you add it to the cheese. If you over-whip it until it’s stiff, it becomes difficult to fold in and can make the finished cheesecake feel greasy on the roof of your mouth.
• Clean your whisk beaters thoroughly. Before you start on the egg whites, wash your beaters with hot soapy water and dry them with kitchen roll. Any leftover fat from the cream or yolks will prevent the whites from expanding, leaving you with a heavy cake.
• Try a food processor for the crumble. If your hands are warm, you might melt the butter while rubbing it into the flour. Pulsing the cold butter and flour a few times until crumbly keeps everything chilled and ensures a much shorter, crunchier topping.
• Plan ahead for the best flavour. This dessert actually tastes better on the second day once the lemon has had time to develop. The biscuit base also softens slightly into the cheese, making it easier to cut without the crumbs flying everywhere.

What To Serve With Crumble Cheesecake

Serve this with a handful of fresh raspberries or sliced strawberries to help balance the buttery topping. A spoonful of extra double cream poured over the side is lovely too.

If you want something sharper, a drizzle of lemon curd or some tart blackcurrant compote works well. These fruit additions help break up the richness of the cream cheese without making the dish feel too heavy.

How To Store Crumble Cheesecake

Fridge: Keep the cheesecake in the fridge in an airtight container or on a plate covered with clingfilm. It will stay good for about three days, though the crumble topping might lose a bit of its crunch as it absorbs moisture from the filling.

Reheat: This is best served cold straight from the fridge. If you prefer it slightly softer, take it out 30 minutes before eating, but never use a microwave as it’ll melt the cheese and turn the base soggy.

Freeze: You can freeze this for up to a month if you wrap it tightly in foil or place it in a sturdy freezer box. Defrost it slowly in the fridge overnight to keep the texture from becoming grainy or watery.

Mary Berry Crumble Cheesecake Nutrition Facts

Per serving (1 of 10):

• Calories: 485 kcal
• Protein: 7g
• Fat: 36g
• Carbohydrates: 34g
• Sugar: 23g
• Sodium: 310mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Why did my Mary Berry Crumble Cheesecake crack on top?

Cracks usually happen because the oven was too hot or the cake cooled down too fast. Make sure you leave it in the oven with the door open once it’s finished baking to let the temperature drop slowly.

Can I use ginger biscuits for the base instead of digestives?

Yes, ginger nuts provide a spicy kick that goes brilliantly with the lemon filling. Use the same weight as the digestives listed in the recipe and follow the same crushing method.

Why is the cheesecake filling still lumpy after mixing?

This happens if your butter or cream cheese was too cold when you started. Always leave them on the worktop for an hour to reach room temperature before you begin so they combine into a smooth batter.

Can I bake this without the crumble topping?

You can, but you’ll lose the crunch that makes this specific recipe stand out. If you decide to skip it, check the cheesecake 10 minutes earlier as it will cook faster without the extra layer.

Is it possible to use a smaller tin for this recipe?

No, because the filling is quite deep and it will likely overflow the sides during the bake. Stick to a 23cm (9-inch) springform tin to ensure there’s enough room for the cake to rise slightly and hold the crumble.

Try More Recipes:

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