This Upside-Down Berry Cheesecake puts a playful twist on a classic no-bake dessert, with a creamy LANCEWOOD® Full Fat Cream Cheese filling surrounding a homemade mixed berry compote. Once chilled and inverted, the buttery Biscoff base becomes the golden top layer, revealing a striking berry centre when sliced.
Creamy, fruity and crumbly in every slice, this Upside-Down Berry Cheesecake layers several distinct textures without needing the oven. LANCEWOOD® Full Fat Cream Cheese and Sour Cream create the smooth filling, while vanilla and finely grated lemon zest add gentle fragrance. At the centre, strawberries, blueberries and raspberries are cooked into a thick mixed berry compote with a sweet-tart finish.
The buttery Biscoff biscuit base adds a caramelised crunch and, once the cheesecake is inverted, becomes the top layer for an unexpected presentation. Refrigerate the cheesecake overnight until fully set, then unmould, turn it onto a serving plate and serve chilled. The recipe serves 8, with approximately 830 kcal per serving.
An upside-down berry cheesecake is a cheesecake that is inverted after it has set, so the original biscuit base becomes the top. In this recipe, a Biscoff biscuit layer sits above a creamy LANCEWOOD® Cream Cheese filling with mixed berry compote hidden through the centre.
No, this is a no-bake cheesecake. The Biscoff biscuit base is chilled in the freezer for 10 minutes, while the assembled cheesecake is refrigerated overnight until set. The berry compote is cooked separately on the stovetop before being cooled and added to the filling.
Cook strawberries and blueberries with castor sugar and lemon juice until the fruit softens and releases its juices. Add the raspberries during the final 1–2 minutes. A cornflour slurry is then stirred into the berries and cooked until the compote thickens before being left to cool completely.
This berry compote is thickened with a cornflour slurry. Mix 1¼ tablespoons of cornflour with 2 tablespoons of water until smooth, then stir it into the cooked berries. Continue cooking until the berry mixture has thickened before setting it aside to cool completely.
Crush 350 g of Biscoff biscuits into fine crumbs and combine them with 120 g of melted butter. Press the mixture firmly and evenly into the base of a lined 22 cm springform tin, then freeze it for 10 minutes before adding the cheesecake filling.
The assembled cheesecake needs to refrigerate overnight until set. Once set, carefully remove it from the springform tin and invert it onto a serving plate before serving chilled.
The recipe specifically requires the berry compote to cool completely before it is added to the cheesecake filling. The supplied recipe does not specify an additional reason, so the compote should simply be allowed to cool fully before the cheesecake is assembled.
Chill the cheesecake overnight, carefully unmould it and invert it onto a serving plate. Turning it over places the Biscoff biscuit layer on top and reveals the upside-down presentation. The cheesecake should then be served chilled and cut into approximately 8 servings.
Berry compote
350 g mixed berries, such as strawberries, blueberries and raspberries
50 g castor sugar
2 tbsp lemon juice
1¼ tbsp cornflour
2 tbsp water
Biscoff base
350 g Biscoff biscuits
120 g butter, melted
Cheesecake filling
600 g Lancewood Full Fat Cream Cheese
250 ml cream
250 ml Lancewood Sour Cream
75 g icing sugar
2 tsp vanilla extract
1 tsp finely grated lemon zest
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