SAM'S ULTIMATE BERRY CHEESECAKE

Crust:

Ingredients

• 1¼ cups rolled oats

• 2 (250 g) packs Devon Digestive biscuits (500 g total)

• 6 tbsp melted butter

Instructions

1. Preheat your oven to 350°F (175°C).

2. Spread the oats onto a baking tray and toast them for about 15 minutes, or until lightly golden brown.

3. Allow the oats to cool slightly.

4. Add the toasted oats and digestive biscuits to a blender or food processor and blend until finely ground.

5. Add the melted butter and mix until everything is evenly combined.

6. Firmly press the mixture into the bottom of your springform pan or baking dish, making sure it is well compacted.

7. Bake the crust for 15 minutes at 350°F (175°C).

8. Remove from the oven and allow it to cool completely before adding the cheesecake filling.

Sam's Tip

The finer you grind your oats and digestive biscuits, the denser and more cookie-like your crust will be. If you prefer a lighter, more crumbly crust, simply leave the crumbs a little coarser.

Cheesecake Filling:

Ingredients

• 4 packages (8 oz / 226 g each) cream cheese, softened

• 1 cup Greek yogurt

• 1 cup granulated sugar

• 3 large eggs

• 1 tbsp vanilla extract

• 2 tbsp freshly squeezed lime or lemon juice

• 2 tbsp all-purpose flour

Instructions

1. Beat the cream cheese and Greek yogurt together until completely smooth.

2. Add the sugar and continue mixing.

3. Mix in the eggs one at a time.

4. Add the vanilla extract and the freshly squeezed lime or lemon juice.

5. Finally, mix in the flour until fully incorporated.

6. Pour the cheesecake filling over the cooled crust.

Baking the Cheesecake

1. Wrap the outside of your springform pan with a couple layers of aluminum foil to help prevent water from seeping into the pan during baking.

2. Loosely tent the top of the cheesecake with foil. There's no need to seal it tightly—this simply helps prevent excessive browning.

3. Place the springform pan inside a larger roasting pan.

4. Carefully pour hot water into the roasting pan until it reaches about halfway to two-thirds up the sides of the cheesecake pan.

5. Bake at 350°F (175°C) for 45 minutes to 1 hour.

6. The cheesecake is done when the edges are set but the center still has a slight jiggle when gently shaken.

Recommended: Once the cheesecake is finished baking, turn the oven off, crack the oven door open slightly, and leave the cheesecake inside for 1 hour. This gentle cooling helps minimize cracking and creates an even creamier texture.

7. Remove the cheesecake from the oven and allow it to cool completely at room temperature.

8. Refrigerate for at least 8 hours, preferably overnight.

Quadruple Berry Topping:
Ingredients

• 4 cups mixed berries (blueberries, strawberries, raspberries and blackberries, or any combination you prefer)

• ⅔ cup brown sugar

• 2 tbsp cornstarch

• 1 tbsp water

Instructions

1. Add the berries and brown sugar to a saucepan.

2. Cook over medium heat until the berries soften and release their juices.

3. Blend using an immersion blender until mostly smooth. If you don't have one, use a regular blender, food processor, or simply mash the berries with a potato masher.

4. Mix the cornstarch and water together to make a slurry.

5. Stir the slurry into the berry mixture.

6. Continue cooking for another 2–3 minutes, stirring constantly, until the sauce has thickened.

7. Remove from the heat and allow it to cool completely.

8. Refrigerate until cold before assembling the cheesecake.

To Assemble

Once both the cheesecake and berry topping have completely chilled, spoon the berry topping over the cheesecake and spread it evenly.

Slice, serve, and enjoy!

Notes:

• Use any combination of berries you enjoy or have available. Fresh or frozen berries both work beautifully.

• Lime juice gives the cheesecake a subtle brightness, but lemon juice works just as well.

• Chilling the cheesecake overnight gives it the best flavor, texture, and clean, bakery-style slices.

• For the cleanest slices, dip your knife in hot water and wipe it clean between each cut.

If you're looking for a rich, creamy cheesecake that's every bit as impressive as it looks, you've found it. This Quadruple Berry Cheesecake combines a silky smooth filling with a thick, buttery crust and a vibrant homemade berry topping made with blueberries, blackberries, raspberries, and strawberries. The result is a dessert that's tangy, decadent, and bursting with fresh berry flavour in every bite.

The star of this cheesecake isn't just the filling-it's the crust. Instead of using digestive biscuits alone, I add toasted oats to the mix. Toasting the oats is a small step that makes a huge difference. It brings out a warm, nutty flavour while balancing the sweetness of the biscuits, creating a crust that's rich, dense, and perfectly crisp without tasting overly sweet. And the best part? No one will ever guess there's oats in it.

Don't skip the toasting. It transforms the flavour of the crust and is the little detail that ties the entire cheesecake together.

The homemade quadruple berry topping is thick, glossy, and packed with flavour without being overly sweet. The combination of blueberries, blackberries, raspberries, and strawberries creates the perfect balance of sweetness and tartness, but don't feel limited by the recipe. Use whatever berries you have available, or even your favourite store-bought fruit topping if you're short on time. This cheesecake is incredibly versatile and just as delicious with cherries, mangoes, peaches, or any topping you love.

Whether you're serving it for a celebration or simply treating yourself, this cheesecake is one of those desserts that looks bakery-worthy but is surprisingly easy to make at home. Rich, creamy, tangy, and finished with a thick berry topping and an unforgettable crust, it's a recipe you'll find yourself making again and again.