Mary Berry Crumble Cheesecake Recipe

Name: Mary Berry Crumble Cheesecake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 200g digestive biscuits, crushed; 100g unsalted butter, melted; 500g cream cheese; 100g caster sugar; 2 eggs; 1 tsp vanilla extract; 150ml sour cream; 100g plain flour; 75g butter, cubed; 75g brown sugar

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This Mary Berry crumble cheesecake is a wonderfully comforting dessert that combines a creamy baked cheesecake with a buttery crumble topping. The base is crisp, the filling is smooth and lightly tangy, and the topping adds a golden, crunchy finish. It’s a straightforward bake with a few simple stages, making it ideal for confident beginners. Allow around 1 hour 30 minutes total, including cooling time.

Ingredients

For the Base

200g digestive biscuits, crushed
100g unsalted butter, melted

For the Cheesecake Filling

500g full-fat cream cheese
100g caster sugar
2 large eggs
1 tsp vanilla extract
150ml sour cream

For the Crumble Topping

100g plain flour
75g cold unsalted butter, cubed
75g light brown sugar

How to Make Mary Berry Crumble Cheesecake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 20cm springform tin and place it on a baking tray.
Make the base: Mix the crushed biscuits with the melted butter until evenly coated. Press firmly into the base of the tin and chill in the fridge for 15 minutes to set.
Prepare the filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing gently, then stir in the vanilla extract and sour cream.
Assemble the cheesecake: Pour the filling over the chilled base and level the top with a spatula.
Make the crumble topping: Rub the flour and butter together using your fingertips until the mixture resembles breadcrumbs. Stir in the brown sugar.
Add the topping: Sprinkle the crumble mixture evenly over the cheesecake filling without pressing it down.
Bake the cheesecake: Bake for 40–45 minutes until the topping is golden and the centre has a slight wobble.
Cool completely: Leave the cheesecake to cool in the tin, then chill in the fridge for at least 2 hours before serving for the best texture.

Tips

Why is my cheesecake cracking?

Avoid overmixing the batter and do not overbake. A slight wobble in the centre ensures a smooth, creamy texture.

How do I get a firm base?

Press the biscuit mixture down firmly and chill it well before adding the filling to help it hold together.

Can I make the crumble extra crunchy?

Use cold butter and avoid overworking the mixture so it stays crumbly rather than forming a paste.

How do I know when it’s done?

The edges should be set while the centre still has a gentle wobble when lightly shaken.

Serving Suggestions

Serve chilled with fresh berries
Add a drizzle of caramel sauce
Pair with a cup of tea or coffee
Dust lightly with icing sugar before serving

Storage

Room Temperature

Not recommended. Cheesecake should not be left out for more than 2 hours.

Refrigerator

Store covered in the fridge for up to 3 days. Keep it in an airtight container to maintain freshness.

Freezing

Freeze slices individually for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition

Calories: 420 kcal
Carbohydrates: 32g
Protein: 6g
Fat: 30g
Saturated Fat: 18g
Sodium: 280mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I use a different biscuit for the base?

Yes, you can use graham crackers or any plain sweet biscuit as a substitute for digestives.

Do I need a water bath for this cheesecake?

No, this recipe is designed to bake without a water bath, making it simpler while still producing a creamy result.

Can I add fruit to the cheesecake?

Yes, you can add a layer of stewed apples or berries between the base and filling for extra flavour.

How long should I chill the cheesecake before serving?

Chill for at least 2 hours, but overnight chilling gives the best texture and flavour.