Baked Berry Cheesecake

If you’ve read my previous recipe on my Oreo cheesecake, you’d appreciate this recipe.

It’s pretty much the same recipe, same method, just a few different ingredients.


  • 2 packs ginger biscuits, finely crushed with a blender
  • 2 tubs low-fat cream cheese
  • 1 cup brown sugar
  • 1 cup plain yogurt
  • 4 eggs, separated
  • 1 teaspoon vanilla essence or paste
  • 125ml passion fruit pulp
  • 2 cups blue berries
  • 1 cup strawberries


  1. Preheat the oven to 160degC
  2. Crush 1 packet of ginger biscuits with a blender and press it into a spring form tin’s base. Bake it for 5 min at 180degC. (No melted butter needed.)
  3. In an electric mixer beat the egg whites stiff and gradually add the sugar.
  4. Now mix in the yogurt, cream cheese and egg yolks until smooth.
  5. Using a spatula, fold in the pulp, the blueberries and some extra ginger biscuits broken into pieces.
  6. Pour the batter into the prepared  spring form tin and bake for about 45min.
  7. Once baked, remove and allow to cool down to room temperature.
  8. You can refrigerate it if you please, but baked cheesecake is best served at room temperature.
  9. Serve with blueberries and strawberries.


If you’re looking for previous recipes, just type in the term in the search option right on top of the blog page.


Sandy Nouwens


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