Baked berry cheesecake

I have started this year very fresh, really wanting to focus on things that actually make me happy.  Cooking and baking definitely fall into that area! Since I was a little girl, the kitchen has always been my kingdom. I am really grateful to my mum for everything she taught me.

So this Saturday I tried to make my first cheesecake. I know, 25 years old, massive foodie and I have never tried to make such a traditional dessert before. Well, I am working on it! I went through all my cookbooks and multiple websites, including hours of scrolling through Pinterest, obviously. In the end, I just thought “oh, f*ck it!” Just mix something up and see what happens. Then…. pause for a dramatic effect… it worked! And really well, I´d like to say. So there you go; my recipe is below. It is very light and refreshing, not too sweet at all. Approved by my housemates, haha!


  • 250g digestive biscuits
  • 130g melted butter
  • zest of one and a half lemons
  • 500g ricotta
  • 2x 300ml of double cream
  • 150g icing sugar
  • 2 egg yolks
  • 3 egg whites
  • fruit on top – I used different kinds of berries
  • fresh mint leaves

Cheesecake preparation

How to:

  • Base: Crush digestives into tiny pieces. I usually put them in a plastic food bag and beat them with a wooden rolling pin, but you can crush them in a food processor if you prefer. Fill a cake tray with them and mix in melted butter. Make sure it is worked well so once the butter sets it keeps the base together. You can press the base down with a spoon or fingers.
  • Filling: Beat egg whites into a meringue. Add icing sugar through a sieve and mix together gently! You don´t want to lose any air and bubbles from the meringue. That´s what makes this cheesecake so light. In another bowl work together 500g of ricotta, one 300ml cup of double cream, zest from one lemon and 2 egg yolks. I used an electric hand mixer for those. And then again, pour the liquid mixture slowly into the meringue and work gently so you don´t lose the lightness.
  • Cover the base with the creamy mixture and bake in the oven slowly. Not more than 150°C. Include a deep tray filled with water inside your oven to keep moisture in the cake. Once turned darker golden and when the texture reminds you of jelly turn the oven off, but keep the cake inside the oven with open doors to cool down slowly.
  • Use the second cup of double cream and make a whipped cream using the electric mixer. I didn´t put any sugar or any other flavour in the cream as I really enjoy its original taste. When the cheesecake is cooled, cover it with cream and decorate with fruit, fresh mint leaves and remaining lemon zest.
  • Keep in the fridge to allow the cream to set – to be fair, we started to eat it the moment it was cool enough, haha! #guilty #sorrynotsorry

img_0721img_0743img_0752img_0754Berry Cheesecakeimg_0765