NZ Woman's Weekly

Wedding cake: Layered berry cheesecake

  • Meal Type


This pretty layered cheesecake could be considered dessert, but doubles up for afternoon tea or a celebration wedding lunch.

It seems a little time consuming, but once you have made the two fillings, it’s just a matter of setting a timer and adding another layer at the beep. Use fresh or frozen berries, depending on the season.

Serves 10-12

  • 250g malt biscuits
  • 150g melted butter
  • ½ tsp cinnamon
  • 1 tbsp gelatine, plus 2 tbsp water
  • 250g frozen berries
  • 1 cup sliced strawberries, plus extra for garnish
  • ½ cup water
  • 1 tbsp sugar
  • 250g cream cheese, softened
  • 1 can condensed milk
  • 300g thickened cream
  • 1 tsp vanilla paste
  • 2 tsp gelatine, plus 2 tbsp water

1 Crush biscuits to fine crumbs in the food processor; add melted butter and cinnamon and process until well combined. Press into the base of a lined 21cm spring-form cake tin. Smooth with the base of a glass. Chill until required.

2 Sprinkle the first measure of gelatine over the water and let rest for 5 minutes.

3 Simmer the frozen berries, fresh strawberries, water and sugar for 3-4 minutes then remove from heat and stir in the gelatine, mixing until dissolved.

4 Sprinkle the second measure of gelatine over the water and let rest for 5 minutes, then heat gently until dissolved. Beat the cream cheese and condensed milk until creamy. Then beat in thickened cream, vanilla paste and dissolved gelatine.

5 Pour half of the cheesecake mixture over the chilled base and chill for 40 minutes, then set a spoon over half the berry mixture, chill for 40 minutes then, if set, gently spoon over the remaining cream cheese mixture, chill for 40 minutes, then when set, spoon over half the berries. Chill overnight or for at least 4 hours. Serve in slices with extra fresh berries, and a drizzle of honey.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

more of this author
Cover 1531

Subscribe to the magazine

The Lawson quins turn 50

In this week's issue of New Zealand Woman's Weekly magazine: The Lawson quins reveal all on their 50th birthday.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.