Summer Berry Swirl Cheesecake – the winning recipe in Lancewood’s Cake-Off competition


25 Oreo chocolate biscuits
80ml/80g salted butter
40g ground almonds

750g LANCEWOOD® Full Fat Cream Cheese (room temperature)
200ml LANCEWOOD® Double Cream Plain Yogurt (room temperature)
185ml castor sugar
1tsp ml pure vanilla extract
2 extra large eggs

Berry coulis:
1/4 cup water
2 cups frozen summer berries
130ml castor sugar

Baby figs and fresh blueberries (dusted with Gold Dust)

How to
Preheat oven to 180ºC and grease a 22 cm spring form tart pan. (Add silicone mat on the bottom to make it easier to remove after baking and baking paper on top.)

For the crust:
Grind the cookies, ground almonds and butter until smooth. Press the mixture firmly into the tart pan base and press down. Bake for 8 minutes at 180°C. Set aside and allow to cool down completely.

For the berry coulis:
Bring frozen berries, sugar, lemon juice, and water to boil. Simmer until thick and set aside to cool down.

For the filling:
Mix the cream cheese, yogurt, sugar, eggs, and vanilla in a food processer until smooth. Place the cheesecake mixture in baking pan and spoon berry coulis on top, in the middle of the mixture. Use a knife to make patterns.

Bake for 15 minutes at 160 °C, turn down to 140° C and bake a further 45 to 60 minutes. Allow to cool in the oven for 1 hour. Chill overnight in the fridge and decorate with mini figs and gold dusted blueberries.

Recipe created by Lizelle Solomon, the lucky LANCEWOOD Cake-Off® winner who has won herself the trip of a lifetime to the Big Apple. To find out more visit

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