Berry 'cheesecake' cake
Serves: 12-16
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Berry 'cheesecake' cake
Replacing some of the flour with crushed digestive biscuits gives this traybake cake a lighter crumb. It’s jam-packed with summer berries and drizzled with a tangy cream cheese icing
Serves: 12-16
Prep time: 30 minsTotal time: 
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Nutritional information (per serving (1 of 12))
Calories
372Kcal
Fat
20gr
Saturates
12gr
Carbs
42gr
Sugars
29gr
Fibre
2gr
Protein
5gr
Salt
0.6gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 120g digestive biscuits
- 200g unsalted butter, softened, plus extra to grease
- 250g caster sugar
- 1 tsp vanilla extract
- 3 medium eggs
- 140g plain flour
- 1½ tsp baking powder
- ½ tsp fine salt
- 100g soured cream (ideally at room temperature)
- 300g mixed berries (we used raspberries, blackberries and blueberries)
- 1 tbsp icing sugar
For the 'cheesecake' drizzle
- 50g full-fat cream cheese
- 50g icing sugar, sifted
- ¼ tsp vanilla extract
- 2-3 tsp milk
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 23cm square cake tin with butter, then line with baking paper so that it rises above the sides of the tin. Crush the digestive biscuits to fine crumbs in a food processor (or put them in a sealed food bag and bash well with a rolling pin).
- For the sponge, put the butter, sugar and vanilla in a large mixing bowl, then use an electric hand whisk (or stand mixer fitted with the paddle attachment) to beat for 3-5 minutes until pale and creamy. Beat in the eggs, one at a time. Sift over the flour and baking powder, then add the salt and crushed digestive biscuits. Stir in with a wooden spoon or spatula until just combined, then stir in the soured cream. Toss the berries with the icing sugar, then gently fold one-third of them into the cake batter.
- Scrape the mixture into the prepared tin and level the top. Bake for 25 minutes, then quickly remove the tin and scatter the remaining berries on top. Return to the oven for 15-20 minutes until golden and a skewer inserted comes out clean. Leave to cool completely in the tin.
- For the cream cheese drizzle, beat the cream cheese, icing sugar and vanilla together until smooth, then gradually add enough milk to give a drizzling consistency. Remove the cake from the tin, then drizzle over the icing. Cut into 12 fingers or 16 squares to serve.
