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Red Berry Cheesecake

This cheesecake combines the sweet tartness of your favourite red berries – such as cherries, raspberries or strawberries – with the rich creaminess of ricotta and the almond taste of the Amaretti biscuit base. Steeping the berries in almond liqueur keeps the underlying nutty flavour consistent throughout this irresistible pudding.
  • 55 minutes
  • Prep time25 minutes
  • 6 portions
recipe image Red Berry Cheesecake


  • 55 grams Bertolli Originale buttery spread
  • 175 grams amaretti biscuits crushed
  • 350 grams ricotta cheese
  • 350 grams reduced-fat fromage frais
  • 3 large eggs
  • 150 grams caster sugar
  • 225 grams red fruits e.g. cherries, raspberries, and strawberries, marinated in 2 tablespoons almond liqueur

Nutritional facts

Energy (kcal)493 kcal
Energy (kJ)2061 kJ
Protein (g)16.2 g
Carbohydrate incl. fibre (g)49.8 g
Carbohydrate excl. fibre (g)49.5 g
Sugar (g)33.7 g
Fibre (g)0.2 g
Fat (g)25.9 g
Saturated fat (g)13.2 g
Unsaturated fat (g)9.8 g
Monounsaturated fat (g)6.4 g
Polyunsaturated fat (g)3.4 g
Trans fat (g)0.0 g
Cholesterol (mg)159 mg
Sodium (mg)189 mg
Salt (g)0.47 g
Vitamin A (IU)922 IU
Vitamin C (mg)0.0 mg
Calcium (mg)146 mg
Iron (mg)1.33 mg
Potassium (mg)132 mg


  1. Melt the Bertolli spread and mix with the biscuit crumbs. Press into the base of a 22 cm (9 inch) loose-bottomed baking tin. Chill.
  2. Place the filling ingredients and 1/3 of the fruits in a large bowl and mix well together.
  3. Pour over the base and bake in preheated oven 150 ° C, 140 °C fan oven, Gas mark 2 for 30-40 minutes.
  4. Turn off the oven and leave in until cold. Chill in refrigerator.
  5. Decorate the cheesecake with the remaining fruit.
  6. Sprinkle with a little crushed biscuit if liked.