Classic Baked Cheesecake with Berry Topping

Name: Classic Baked Cheesecake with Berry Topping
Prep time: 25 min
Cook time: 65 min
Total time: 450 min
Yield: 10 slices
Cuisine: American-inspired
Ingredients: 200 g plain sweet biscuits, crushed; 100 g unsalted butter, melted; 600 g full-fat cream cheese, room temperature; 200 g sugar for filling; 1 tsp vanilla extract; 3 whole large eggs; 200 g sour cream; 200 g mixed berries; 50 g sugar for topping; 1 tsp lemon juice

A biscuit crumb base supports a smooth cream cheese filling and a bright berry topping.

By Savva LoginovUpdated October 2, 2026

Total 7 hr 30 minMakes 10 slices

Jump to Recipe

A biscuit crumb base supports a smooth cream cheese filling and a bright berry topping. Mix the filling on low speed after adding eggs so it stays creamy without taking in too much air. Bake until the edges are set and the center still moves slightly, then cool gradually before chilling. A briefly cooked berry sauce adds color and balances the rich vanilla filling. Heat oven to 160°C (320°F); mix crumbs and butter, press into a lined 20 cm springform pan and chill 20 minutes. Beat cream cheese and filling sugar smooth, mix in vanilla and sour cream, then add eggs one at a time on low speed. Pour over base and bake 55 to 65 minutes until edges are set and center has a gentle wobble; switch oven off and cool inside with door ajar 1 hour.

Classic Baked Cheesecake with Berry Topping

How to tell when it is ready

Refrigerate cheesecake at least 6 hours, spoon berry topping over and slice with a warm knife.

Tips

Heat oven to 160°C (320°F).
Beat cream cheese and filling sugar smooth, mix in vanilla and sour cream, then add eggs one at a time on low speed.
Pour over base and bake 55 to 65 minutes until edges are set and center has a gentle wobble.
Simmer berries, topping sugar and lemon juice 5 to 8 minutes until lightly syrupy.

Troubleshooting

If cheesecake cracks, mix eggs gently and cool gradually.
If base crumbles, press it firmly and chill.

Substitutions

Use another full-fat brick cream cheese.
Use digestive biscuits for plain sweet biscuits.

Variations

Add lemon zest to the filling.
Use raspberries only for the topping.

Serving suggestions

Serve chilled wedges.
Add extra fresh berries.
Offer with coffee.
Pair with unsweetened tea.

Make ahead

Prepare the measured ingredients in advance. Cover and refrigerate up to 4 days; freeze plain slices up to 1 month.

Storage

Cover and refrigerate up to 4 days; freeze plain slices up to 1 month.

Food safety

Bake the egg filling until set at the edges and keep cheesecake refrigerated.

Frequently asked questions

How do I know classic baked cheesecake with berry topping is ready?

Refrigerate cheesecake at least 6 hours, spoon berry topping over and slice with a warm knife.

How should I store classic baked cheesecake with berry topping?

Cover and refrigerate up to 4 days; freeze plain slices up to 1 month.

Serve chilled wedges. Cover and refrigerate up to 4 days; freeze plain slices up to 1 month.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Classic Baked Cheesecake with Berry Topping