Berry shortbread cheesecake slice

Health score
2%
Berry shortbread cheesecake slice
150 min.
8
609kcal

Suggestions


Indulge in a delightful dessert that beautifully combines the rich flavors of cheesecake with the crisp buttery goodness of shortbread in our Berry Shortbread Cheesecake Slice. This decadent treat is perfect for any occasion, whether you're celebrating a special event or simply craving something sweet. With its creamy soft cheese and crème fraîche filling, it delivers a luxurious mouthfeel that pairs wonderfully with the slight tang of mixed summer berries.

For those who appreciate the delightful contrast of textures, the crumbly shortbread base adds an irresistible crunch beneath the smooth cheesecake layer, while the vibrant topping of fresh berries creates a burst of freshness in every bite. Topped with a glossy, molten raspberry jam, this dessert not only looks stunning but also tantalizes the taste buds with its harmonious balance of flavors.

Easy to prepare yet impressive enough to serve at gatherings, our Berry Shortbread Cheesecake Slice will become a favorite among your friends and family. With just a little patience during the chilling process, you'll be rewarded with a slice of heaven that is sure to impress anyone with a sweet tooth. So, gather your ingredients, roll up your sleeves, and treat yourself to this delicious dessert that promises to delight!

Ingredients

  • 200 pack shortbread biscuit 
  • 50 butter melted
  • 600 cheese soft
  • 200 crème fraîche 
  • tsp vanilla extract 
  • 175 golden caster sugar 
  • tbsp flour plain
  •  eggs 
  • tbsp raspberry jam seedless
  • 300 summer berries mixed such as raspberries, redcurrants, cherries and blueberries

Equipment

  • food processor
  • frying pan
  • oven
  • knife
  • ziploc bags
  • rolling pin

Directions

  1. Heat oven to 180C/160C fan/gas
  2. Grease and line a 2lb loaf tin with baking parchment. Tip the shortbread into a food processor and blitz into crumbs, or place in a plastic bag and bash with a rolling pin.
  3. Add the melted butter and mix well. Press the mix into the base of the tin.
  4. Beat the cheese, crme frache, vanilla and sugar until smooth, then mix in the flour and eggs until smooth again you can do this by hand or in a food processor.
  5. Pour the mix into the tin and smooth the top with a knife.
  6. Bake in the oven for 10 mins, then turn to 120C/100C fan/gas and cook for 1 hr 20 mins or until set with a slight wobble in the centre. Turn off the heat and leave to cool in the oven. Once cool, refrigerate until chilled.
  7. To make the topping, melt the jam in a small pan over a low heat with enough water to make a pouring consistency, then allow to cool completely. To serve, top the cake with the berries and drizzle with the jam.

Nutrition Facts

Calories609kcal
Protein5.58%
Fat59.79%
Carbs34.63%

Properties

Glycemic Index
34
Glycemic Load
14.49
Inflammation Score
-7
Nutrition Score
9.9569565938867%

Flavonoids

Cyanidin
1.63mg
Petunidin
6.81mg
Delphinidin
8.1mg
Malvidin
18.62mg
Pelargonidin
0.01mg
Peonidin
0.18mg
Luteolin
0.68mg
Kaempferol
0.41mg
Myricetin
0.66mg
Quercetin
1.74mg

Nutrients percent of daily need

Calories:609.13kcal
30.46%
Fat:41.16g
63.32%
Saturated Fat:21.88g
136.74%
Carbohydrates:53.65g
17.88%
Net Carbohydrates:52.12g
18.95%
Sugar:35.11g
39.01%
Cholesterol:145.11mg
48.37%
Sodium:545.14mg
23.7%
Alcohol:0.18g
100%
Alcohol %:0.11%
100%
Protein:8.64g
17.27%
Vitamin A:1396.34IU
27.93%
Phosphorus:239.46mg
23.95%
Selenium:16.7µg
23.86%
Vitamin B2:0.37mg
21.94%
Calcium:141.91mg
14.19%
Vitamin B1:0.16mg
10.83%
Vitamin E:1.53mg
10.18%
Manganese:0.2mg
10.01%
Folate:38.76µg
9.69%
Vitamin K:9.6µg
9.14%
Vitamin B5:0.85mg
8.49%
Iron:1.49mg
8.28%
Potassium:264.68mg
7.56%
Vitamin B3:1.28mg
6.38%
Fiber:1.53g
6.1%
Vitamin B12:0.36µg
6.02%
Vitamin B6:0.12mg
5.87%
Zinc:0.78mg
5.19%
Magnesium:19.76mg
4.94%
Copper:0.08mg
4.25%
Vitamin C:2.26mg
2.74%
Vitamin D:0.22µg
1.47%