Berry Layered Cheesecake

No ratings yet

Creamy berry layered cheesecake made with smooth cheesecake filling and vibrant berry layers for a stunning, easy dessert.

Prep Time1

Cook Time25

Chilling Time8

Total Time9 25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 629kcal

Pre-heat the oven to 350F/180C. Grease and flour or spray one or two 8 inch / 20cm cake pan, springform pans if you have them.
On medium speed beat the eggs, yolk and sugar for approximately 2 minutes, add the milk, oil and vanilla, beat again for 1 minute. Add the flour, baking powder and salt, beat for 2 minutes.
Pour the batter into the prepared pans, bake for approximately 20 – 25 minutes (check with toothpick to make sure they are done, when 2 or 3 crumbs are stuck to the toothpick they are done). Let cool for about 15 minutes before removing from the pans and cool completely before filling.

In a medium bowl beat together the cream cheese, powdered sugar and vanilla until creamy. Set aside.
In a large bowl beat the cold cream until stiff peaks appear, set aside.
In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring constantly, do not boil, then immediately remove from heat. Add a heaping tablespoon of the cream cheese mixture to the gelatine mixture and stir gently to combine. Fold the gelatine into the remaining cream cheese mixture, then gently fold it into the whipped cream, until combined well.

In a small pot add the sugar and water, cook on medium for approximately 3-5 minutes or until sugar has dissolved and the mixture has thickened a little. Let cool completely before using.

Slice the completely cooled cake horizontally in half.
Place one layer cut side up on a clean plate and drizzle with ¼-½ of the simple syrup. Spread with half the cheese cake filling and spread 1 cup of the raspberries on top even to the edges. Top with the remaining cheesecake filling and place the second layer on top, cut side down. Drizzle with more of the simple syrup. Cover and refrigerate for 8 hours.
Remove the cake from the fridge, dust with powdered sugar and top with the remaining raspberries and mint leaves if desired. Enjoy!

Tip: If your cake comes out domed on top, you can slice that portion off to make it flat, and then slice horizontally in half.

If you use one pan then the cake will probably take longer to bake, approximately 15-20 minutes longer.

Cover and refrigerate any leftovers for up to 3 days. This cake doesn’t freeze well—the filling and fresh berries won’t hold up once thawed.