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Cheesecake With Berries

8 portions


  • 75 ml (1/3 cup) butter
  • 180 ml (3/4 cup) all-purpose flour
  • 60 ml (1/4 cup) well-packed brown sugar
  • 125 ml (1/2 cup) walnuts, chopped

Cheese mixture

  • 1 container (300 g or 10 oz) Ricotta
  • 125 ml (1/2 cup) sugar
  • 30 ml (2 tbsp.) lemon juice
  • 170 g (6 oz) white chocolate, coarsely chopped
  • 1 envelope unflavoured gelatine
  • 250 ml (1 cup) 35% cream


  • 750 ml (3 cups) berries (strawberries, raspberries, blackberries and blueberries)
  • 80 ml (1/3 cup) red apple jelly


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  • Melt the butter in a small saucepan.
  • Add the other ingredients and cook on low, stirring constantly until golden, approximately 10 minutes.
  • Press into the bottom of a 23 cm (9 in) spring-form mould.

Cheese mixture

  • Beat the Ricotta, sugar and lemon juice.
  • Melt the white chocolate over low heat and add to the Ricotta mixture. Dissolve the gelatine in 30 ml (2 tbsp.) of cold water for 1 minute.
  • Heat on low to dissolve well and add to the mixture.
  • Whip the cream and gently incorporate it into the preparation.
  • Pour onto the cooled crust.
  • Refrigerate for 1 to 2 hours.


  • Place the berries on the cheese preparation.
  • Melt the apple jelly, cool slightly and brush on the fruit.


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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