Baked New York cheesecake with seasonal berries & chocolate ganache

A decadent cheesecake oozing with fresh raspberries and dark chocolate. Layers of sensational and rich tasting goodness.








  • 150g chocolate ripple biscuit
  • 75g (66815) Western Star Unsalted Butter, softened
  • 600g (159631) Anchor Cream Cheese
  • 100g caster sugar
  • 5g vanilla paste
  • 100g sour cream
  • 1 egg yolk
  • 2 eggs
  • 20g plain flour
  • 100mL (154979) Anchor Extra Yield Culinary Cream
  • 100g dark chocolate
  • 250g seasonal berries


  1. Preheat oven to 130°C. Blitz the biscuits in a food processor until they resemble crumbs then add butter and blitz again until ingredients come together.
  2. Press biscuit mixture into a lined spring form tin, pushing the mixture up the sides to give it a slight lip. Chill in fridge for 40-60 minutes.
  3. Beat Anchor Cream Cheese in a mixer with sugar and vanilla until smooth. Add sour cream, eggs and flour then continue beating for 1 minute until batter is smooth.
  4. Pour cake batter into biscuit lined cake tin, use a spatula to evenly distribute the mix then place in fridge to settle for 20 minutes before baking in the oven for 40 minutes.
  5. Allow cake to cool slowly before placing back in the fridge to set overnight.

To serve

  1. Heat Anchor Extra Yield Culinary Cream to a simmer, remove from the heat then whisk in chocolate until completely melted and mixed through.
  2. Allow the ganache to cool slightly before drizzling over the cheesecake. Garnish with seasonal berries.



Anchor Cream Cheese


Anchor Cream Cheese is a deliciously mild cream cheese that’s ideal for a wide range of hot and cold applications.