Fruity cheesecake


Happy Midsummer!
Simple and super delicious fruity cheesecake. Here you will also find out the secret when it comes to cheesecake! I want to welcome summer with this fruity cheesecake because finally, summer is on its way even here in Sweden.

I love cheesecake in all forms, but now that the weather has become warmer, it is both more fun and tastier with flavors that belong to summer. So simple and yet super delicious is this fruity cheesecake.

If the spirit falls on me, I have dates and walnuts instead of berries, and then I top it with flaked almonds or fruit, for example. You do not need to pre-bake the bottom of the cake – but I recommend that you do it; otherwise, it will be too crumbly. If you can tolerate nuts, it can be good to chop walnuts a little coarsely and add them to the cake base as well; it gives the cake a wonderful crunchiness.

A secret for all cheesecakes, in general, is not to be in a hurry! The cheesecake can easily crack when you take it out of the mold if you are in a hurry. So instead, let the cheesecake rest in the switched-off oven for an hour or so before you take it out and let it cool completely at room temperature or in the fridge. In this way, you minimize the risk of cheesecake cracking.

Another good rule of thumb is to cover the entire mold with parchment paper and lubricate it with a bit of oil – making it easier to take the cake out of the mold.

I do not use sugar because I am using sweetened condensed milk.

I think the cake is good, but if you want some luxury, you can serve strawberry or raspberry sauce with this cheesecake.


Cake base
250 grams of digestive biscuits
4 – 6 tablespoons melted butter
0.5 teaspoon cinnamon (can be excluded)

1 jar (397 g) sweetened condensed milk
400 g Philadelphia cheese
1 egg
1 teaspoon vanilla sugar
200 grams of strawberries
100 grams of blueberries
Shredded half a citron (can be excluded)

Strawberries, blueberries.


  1. Wash the berries and let them drain thoroughly. Cut the strawberries in halves or slice them. Set it aside.
  2. Set the oven to 347° (F) – convection oven 302°
  3. Line a round springform pan with parchment paper and brush the parchment paper with a bit of oil or butter.
  4. Measure out all the ingredients and set them aside.
  5. Crush the biscuits in a blender, then add the melted butter and possibly 0.5 teaspoons of cinnamon.
  6. Press the crumbled biscuit mixture into the mold and smooth it out while pressing down the mass.
  7. Pre-bake it in the oven at 347° for 15 minutes. If you use a convection oven, 302 ° (F) applies.
  8. Take out the cake and let it cool.
  9. Mix the cheese, condensed milk, vanilla sugar or extract, grated zest of half a lemon, and the egg, whisking the mass smooth.
  10. Place the halved strawberries around the mold and carefully pour the filling into the mold.
  11. Sprinkle the blueberries on the cake.
  12. Put it in the oven – depending on the stove; it can take about 25 – 30 minutes. You can check that it does not burn or is loose in consistency when you shake the mold a little.
  13. Turn off the heat in the oven and leave it there for about an hour or two.
  14. Take out the cake and let it cool completely at room temperature before putting it in the fridge.

Garnish with strawberries, blueberries, or other berries.


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