Go Back
Mary Berry Crumble Cheesecake Recipe
Saim Thour

Mary Berry Crumble Cheesecake Recipe

This Mary Berry Crumble Cheesecake combines a crisp buttery biscuit base, a rich and creamy baked cheesecake filling, and a golden oat crumble topping. It's a comforting British dessert that's perfect for family gatherings, holidays, or make-ahead entertaining.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 2 hours
Total Time 3 hours 30 minutes
Servings: 8 people
Course: Dessert
Cuisine: british
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Biscuit Base
  • 200 g digestive biscuits crushed
  • 100 g unsalted butter melted
For the Cheesecake Filling
  • 600 g full-fat cream cheese
  • 150 g caster sugar
  • 3 large eggs
  • 200 ml sour cream
  • 1 tsp vanilla extract
  • 1 tbsp plain flour
  • Zest of 1 lemon

For the Crumble Topping

  • 100 g plain flour
  • 75 g cold unsalted butter diced
  • 50 g caster sugar
  • 40 g rolled oats
Optional Berry Compote
  • 300 g mixed berries
  • 1 tbsp caster sugar
  • 1 tsp lemon juice

Equipment

  • Measuring Cups & Spoons
  • 20–23cm Springform Cake Tin
  • Mixing bowls
  • Electric Hand Mixer or Electric Whisk
  • Silicone spatula
  • Baking Tray
  • Cooling Rack
  • Saucepan (Optional for Berry Compote)

Method
 

  1. Preheat the oven to 160°C fan (180°C conventional) and grease a 20–23cm springform tin.
  2. Mix the crushed digestive biscuits with the melted butter and press firmly into the base of the tin.
  3. Bake the base for 10 minutes, then allow it to cool slightly.
  4. Beat the cream cheese until smooth before mixing in the caster sugar.
  5. Add the eggs one at a time, then stir in the sour cream, vanilla extract, plain flour, and lemon zest until just combined.
  6. Pour the filling over the cooled biscuit base and smooth the surface.
  7. Rub the cold butter into the plain flour until it resembles breadcrumbs, then mix in the caster sugar and rolled oats.
  8. Sprinkle the crumble mixture evenly over the cheesecake.
  9. Bake for 50–60 minutes until the edges are set and the centre has a slight wobble.
  10. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  11. Chill for at least 2 hours, or overnight for the best texture.
  12. If desired, top with berry compote before serving.

Notes

  • Use room-temperature cream cheese and eggs for the smoothest filling.
  • Avoid overmixing after adding the eggs to prevent cracks.
  • A slight wobble in the centre means the cheesecake is perfectly baked.
  • Chill overnight for cleaner slices and improved flavour.
  • Keep the crumble topping loose for maximum crunch.
  • Berry compote adds a delicious fruity contrast but is optional.