Mary Berry Crumble Cheesecake Recipe

Name: Mary Berry Crumble Cheesecake Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Ingredients: 250g digestive biscuits; 110g unsalted butter, melted; 1 tbsp light brown sugar; Pinch of fine salt; 3 medium apples (about 450g), peeled, cored and diced; 25g caster sugar; 1 tbsp lemon juice; 1/2 tsp ground cinnamon; 600g full-fat cream cheese, room temperature; 150g caster sugar; 2 tbsp plain flour; 1 tsp vanilla extract; 2 large eggs, room temperature; 200ml sour cream; 100ml double cream; 100g plain flour; 60g unsalted butter, cold and cubed; 60g light brown sugar; 50g rolled oats; 1/2 tsp ground cinnamon; Icing sugar, to dust (optional)

This crumble cheesecake is a cosy, British-style bake with a buttery biscuit base, a silky vanilla cheesecake layer, and a crisp, oat-studded crumble on top. The texture is the best part: creamy in the middle with a gentle set, then crunchy and golden on top. It’s very doable for confident beginners, especially if you follow the cooling and chilling time. Total time is about 6 hours including chilling, with roughly 30 minutes hands-on.

Ingredients

For the biscuit base

250g digestive biscuits
110g unsalted butter, melted
1 tbsp light brown sugar
Pinch of fine salt

For the apple layer

3 medium apples (about 450g), peeled, cored and diced
25g caster sugar
1 tbsp lemon juice
1/2 tsp ground cinnamon

For the cheesecake filling

600g full-fat cream cheese, at room temperature
150g caster sugar
2 tbsp plain flour
1 tsp vanilla extract
2 large eggs, at room temperature
200ml sour cream
100ml double cream

For the crumble topping

100g plain flour
60g unsalted butter, cold and cubed
60g light brown sugar
50g rolled oats
1/2 tsp ground cinnamon

To finish (optional)

Icing sugar, for dusting

How to Make Crumble Cheesecake

Prepare the oven: Preheat the oven to 170°C or 150°C fan. Place a shelf in the middle so the cheesecake bakes evenly and the crumble colours without scorching.
Prepare the tin: Grease a 23cm springform tin and line the base with baking parchment. If your tin is prone to leaking, wrap the outside in a double layer of foil (it helps, even if you are not using a water bath).
Make the biscuit base: Crush the digestives to fine crumbs (a food processor is easiest). Stir in the melted butter, brown sugar, and salt until the mixture looks like wet sand.
Bake the base: Press the crumbs firmly into the base of the tin, using the bottom of a glass to compact it. Bake for 10 minutes, then set aside to cool while you prepare the rest.
Cook the apples: Tip the diced apples into a small pan with caster sugar, lemon juice, and cinnamon. Cook over medium heat for 6 to 8 minutes, stirring often, until just tender. Tip onto a plate and cool completely.
Mix the filling gently: In a large bowl, beat the cream cheese, caster sugar, and flour until smooth. Add the vanilla. Beat in the eggs one at a time, mixing only until each disappears. Stir in the sour cream and double cream until just combined.
Assemble the layers: Spread the cooled apples over the cooled base. Pour the cheesecake filling on top and level with a spatula.
Make the crumble topping: In a bowl, rub the cold butter into the flour with your fingertips until you have a breadcrumb texture with a few larger bits. Stir in the brown sugar, oats, and cinnamon. Scatter the crumble evenly over the cheesecake.
Bake: Bake for 45 to 55 minutes. The crumble should be golden and the cheesecake should look set at the edges with a gentle wobble in the centre. If the crumble is browning too quickly, loosely cover the top with foil for the final 10 to 15 minutes.
Cool slowly: Turn the oven off, crack the door open, and leave the cheesecake inside for 30 minutes. This helps prevent sinking and cracking. Remove and cool fully at room temperature.
Chill and slice: Refrigerate for at least 4 hours (overnight is best). Unclip the tin, peel away the parchment, dust with icing sugar if you like, and slice with a warm knife for clean wedges.

Tips

Why did my cheesecake crack?

Cracks usually come from too much heat or cooling too quickly. Bake on the middle shelf, avoid overbaking (look for a wobble in the centre), and always cool it gradually in the switched-off oven with the door ajar.

How do I stop the crumble topping from getting too dark?

If your oven runs hot, the crumble can colour before the centre is set. Keep an eye on it after 35 minutes and loosely cover the top with foil if it’s already deep golden.

Why is my cheesecake runny in the middle after chilling?

It needed a little longer in the oven or more time to chill. Next time, bake until the edges are set and the centre wobbles like jelly, then chill overnight for the neatest slices.

How do I get a smooth filling without lumps?

Use room-temperature cream cheese and mix gently. Cold cream cheese tends to stay lumpy, and overmixing adds air which can lead to puffing and cracking.

Serving Suggestions

Serve with warm custard for a proper pudding feel.
Add a drizzle of caramel sauce or salted caramel.
Pair with fresh berries for a brighter finish.
Serve with a spoonful of lightly whipped cream.

Storage

Room temperature

Because this is a cream cheese-based dessert, keep it out only long enough to serve. As a guide, do not leave it at room temperature for more than 2 hours.

Refrigerator

Store covered in the fridge for up to 4 days. For best texture, keep it in the tin or in an airtight container so it does not pick up fridge smells.

Freezing

Freeze slices (or the whole cheesecake) well wrapped for up to 2 months. Thaw overnight in the fridge. The crumble may soften slightly after freezing, but the flavour stays lovely.

Nutrition

Calories: 485 kcal
Carbohydrates: 39 g
Protein: 7 g
Fat: 33 g
Saturated fat: 19 g
Sodium: 320 mg

Nutrition values are estimates and will vary depending on ingredients and portion sizes.

FAQs

Can I make crumble cheesecake without the apple layer?

Yes. Simply skip the apples and pour the filling straight onto the baked biscuit base. Bake as directed; it will taste like a classic vanilla crumble-topped cheesecake.

What tin size is best for this crumble cheesecake?

A 23cm (9-inch) springform tin is ideal. A smaller tin will make the cheesecake deeper and it may need a little longer to bake; a larger tin will bake faster and slice thinner.

Can I use low-fat cream cheese?

I don’t recommend it for this recipe. Low-fat cream cheese tends to give a looser set and a slightly grainy texture. Full-fat cream cheese produces the smoothest, most reliable result.

How do I know when the cheesecake is baked?

The edges should look set and slightly puffed, while the centre should still wobble gently when you nudge the tin. It will firm up as it cools and chills.

Can I make this recipe the day before?

Yes, and it’s actually better. Make it the day before and chill overnight for clean slices and a fully settled filling.

Why is my base crumbly when I slice?

The base may not have been pressed firmly enough, or it needed a little more butter. Compact it tightly with a glass and let it cool after the quick bake before adding the fillings.