I am very excited and anxious to share this Cherry Berry Nutmix Cheesecake. I love and I am totally crazy for cheesecakes. I love blueberry cheesecake, cranberry cheesecake in short I love any cheesecake for dessert. Today I just thought of mixing tinned cherries, fresh cranberries, hazelnuts and pistachios along creamcheese. Hence the name you see Cherry Berry Cheesecake! that too with nuts. Ooooh God I am loving them. This cheesecake is also a baked version like my Baked Coconut Mango Cheesecake…next time I will surely try the no bake version of cheesecakes for sure. My mom, dad, my pet and myself loved and drooled over this Cherry Berry Cheesecake 🙂
While making this cake I remembered my friend Janki a lot as we always binge on blueberry cheesecakes post dinner. So Janki I will surely get another version of cheesecake for you the next time I am in Pune. Also I missed my sister a lot while eating this cheesecake. My mom is also recovering from her injuries so I thought of making something nice for her.
Also I have made cherry gelato which I am gonna update soon in my next post. This was my first attempt to make something from cherries…. and I am so overwhelmed with the result of this delicious dessert.
You could mix all berries, nuts whatever you like and come up with your version of cheesecake. I always ask myself what I love to eat be it cheesecakes Or anything. I consult my inner self first and than decide on recipes. Hence you can see fusion of recipes on my blog. Just keep to yourself I shared a big big secret with all you so keep sush to yourself lols.
Total Time: Preparation 20 mins+ 30-35 mins baking
Serves: 8 to 10 people
Ingredients:
For Cheesecake:
- 100 gms creamcheese
- 1 tbsp full cream
- 1 tbsp milk
- 1 egg
- 100 gms castor sugar Or as sweetness required
- 1/2 t/s salt
- 1 tbsp vanilla powder
- 1 tbsp vanilla essence
For Crust:
- 8 to 10 digestive biscuits (I used orange cream biscuits my favorite)
- 3 tbsp white butter Or normal butter (I used white butter)
- 1/2 cup cranberries
- 15 to 16 tinned cherries Or fresh cherries chopped
- 12 to 14 hazelnuts crushed
- 12 to 14 pistachios crushed
Method:
Preheat oven at 180°C just ten minutes before baking cake. I have used a tart pan so that the bottom is easily detachable. Grease the pan generously with butter. Place a parchment paper Or butter paper over the bottom of the pan
Take biscuits and grind them into a processor until powder is formed. Don’t grind too much just for a minute thats it.
Now take melted butter and pour on biscuit crumbs. Just mix all with your fingers. Once both are mixed properly. Spread the mixture evenly on the bottom of the greased pan.
Bake at 180°C for ten minutes. Allow to cool.
Chop canned cherries into 2 halves and remove their seeds. Crush the hazelnuts and pistachios.
Once the biscuit mixture comes at room temperature spread cherries, cranberries, crushed hazelnuts and pistachios evenly covering the bottom. Refrigerate for 20 mins.
In the meanwhile we will prepare the cake filling. Take creamcheese in a mixing bowl. Combine milk, cream, salt and castor sugar. Beat with a beater on low speed for 5 mins.
It’s time to add egg beat again for 3 mins on low speed. Now gently pour this batter on the prepared crust.
I have decorated with some more cranberries and almonds on top. It’s upto you if you wish you can top with nuts Or skip this option.
Bake at 180°C for about 30 to 35 mins Or once skewer comes out clean. Hint would be the cake will be brown on top and dense in texture.
Allow the cake to completely cool. Once cake is cooled down. Remove the attachment and dust some icing flour on the whole cake. Now invert a plate over it and mould it. Dust some icing sugar Or flour on the plate where you will be keeping the cheesecake.
Refrigerate for 3 hours Or until chilled. Slice with a knife scoop out icecream Or dollop of cream.
Serve chilled and relish your cheesecake 🙂
Tip:
- You could use your own fusion of berries
- Nuts are optional I have used as I love nuts
- Be gentle while unmoulding the cake as that’s the biggest challenge of cheesecakes.
Enjoy Cherry Berry Cheesecakes.
Do try them and share your views 🙂
The printable version below:
- Ingredients:
- For Cheesecake:
- 100 gms creamcheese
- 1 tbsp full cream
- 1 tbsp milk
- 1 egg
- 100 gms castor sugar Or as sweetness required
- ½ t/s salt
- 1 tbsp vanilla powder
- 1 tbsp vanilla essence
- For Crust:
- 8 to 10 digestive biscuits (I used orange cream biscuits my favorite)
- 3 tbsp white butter Or normal butter (I used white butter)
- ½ cup cranberries
- 15 to 16 tinned cherries Or fresh cherries chopped
- 12 to 14 hazelnuts crushed
- 12 to 14 pistachios crushed
- Preheat oven at 180°C just ten minutes before baking cake. I have used a tart pan so that the bottom is easily detachable. Grease the pan generously with butter. Place a parchment paper Or butter paper over the bottom of the pan
- Take biscuits and grind them into a processor until powder is formed. Don't grind too much just for a minute thats it.
- Now take melted butter and pour on biscuit crumbs. Just mix all with your fingers. Once both are mixed properly. Spread the mixture evenly on the bottom of the greased pan.
- Bake at 180°C for ten minutes. Allow to cool.
- Chop canned cherries into 2 halves and remove their seeds. Crush the hazelnuts and pistachios.
- Once the biscuit mixture comes at room temperature spread cherries, cranberries, crushed hazelnuts and pistachios evenly covering the bottom. Refrigerate for 20 mins.
- In the meanwhile we will prepare the cake filling. Take creamcheese in a mixing bowl. Combine milk, cream, salt and castor sugar. Beat with a beater on low speed for 5 mins.
- It's time to add egg beat again for 3 mins on low speed. Now gently pour this batter on the prepared crust.
- I have decorated with some more cranberries and almonds on top. It's upto you if you wish you can top with nuts Or skip this option.
- Bake at 180°C for about 30 to 35 mins Or once skewer comes out clean. Hint would be the cake will be brown on top and dense in texture.
- Allow the cake to completely cool. Once cake is cooled down. Remove the attachment and dust some icing flour on the whole cake. Now invert a plate over it and mould it. Dust some icing sugar Or flour on the plate where you will be keeping the cheesecake.
- Refrigerate for 3 hours Or until chilled. Slice with a knife scoop out icecream Or dollop of cream.
- Serve chilled and relish your cheesecake 🙂
krithika says
hey i live in vancouver , its jus so difficult to find the cherry tasting like the indian ones what kind of canned cherries do you use
maria says
Hey Krithika,
There are many kind of tinned Or canned cherries we get here. It’s easily available here however I had picked up from crawford market Mumbai. It’s whole cherries with seed and sweet water. Best of luck shall I parcel you one 😉
Love,
Maria
dassana says
lovely cheesecake 🙂
maria says
Thanks Dassana 🙂
Steph@stephsbitebybite says
What an awesome recipe!
maria says
Thanks Steph 🙂
Tina@flourtrader says
Ha-Now I know your secret! You are quite the creative one-I have seen a lot of cheesecakes in my time but nothing like the one here. Love the fact that both berries and nuts are incorporated in this cheesecake-Yum!
maria says
Thanks Tina….. You are also very creative do try them :)…
Susie says
This looks really good. I have never had a cheesecake with nuts and fruit in it.
maria says
Hey Susie do try them and thanks ..