Berry Crumble Cheesecake

This is one of the most rewarding puddings to make for a special occasion. Take your time in the kitchen and enjoy making this indulgent, prepare-ahead recipe.


  • 8 tbsp Bonne Maman Strawberry Conserve
  • Finely grated zest and juice of 1 orange
  • 150 g (5 oz) blackberries
  • 75 g (3 oz) butter
  • 100 g (3½ oz) golden caster sugar
  • 40 g (1½ oz) plain flour
  • 25 g (1 oz) crunchy baked granola-style cereal
  • 2 x 90 g packets Bonne Maman Galettes, finely crushed
  • 150 g (5 oz) mild creamy goats' cheese
  • 450 g (1 lb) full-fat soft cheese
  • 4 large eggs
  • 75 ml (3 fl oz) soured cream (about 5 tablespoons)
  • Icing sugar to dust


Preheat the oven to 180°C (fan oven 160°C), gas mark 4. Line the base and sides of a deep, 20 cm (8 inch), loose-based, springform cake tin with greaseproof paper.

Put the conserve in a small saucepan with 50 ml (2 fl oz) of the orange juice and stir over a low heat. Bring to the boil and bubble gently for 5 minutes until reduced by about half. Add in the blackberries and leave to cool.

Rub 25 g (1 oz) of the butter and 25 g (1 oz) of the caster sugar into the flour. Stir in the granola cereal and spread out on a foil-lined baking sheet. Bake in the preheated oven for 10–12 minutes until golden brown. Leave to cool then break into rough crumbs with a fork.

Reduce the oven temperature to 170°C (fan oven 150°C), gas mark 3.

Melt the remaining butter in a small saucepan and stir in the crushed biscuits. Press the crumbs over the base of the lined tin and set aside.

Beat together the cheeses, eggs, orange zest and remaining sugar with the soured cream until smooth. Spoon onto the biscuit base and bake for 1¼ hours in the oven.

Open the oven door and pull the cheesecake out a little. Drizzle the blackberries and their liquid randomly over the surface and return to the oven for a further 1–1¼ hours until the cheesecake feels just firm when touched in the centre.

Sprinkle over the crumble mixture, leave to cool and dust with icing sugar before serving.