This Bake Kistha Mixberry Cheesecake is a delightful dessert that combines the creamy richness of cream cheese with the tartness of mixed berries. The cheesecake is finished with a mixberry compote and fresh berries for a perfect balance of flavors. This recipe is perfect for any special occasion or just to treat yourself!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Crush the digestive biscuits into fine crumbs.
Mix the biscuit crumbs with brown sugar, hazelnut powder, melted unsalted butter, and cinnamon powder.
Press the mixture evenly into the bottom of a springform pan to form the base. Chill in the refrigerator for 30 minutes.
In a mixing bowl, beat the cream cheese and caster sugar until smooth.
Add the egg yolk, whole egg, vanilla extract, and lemon zest. Mix until well combined.
Fold in the Kista cream and whipped cream gently until the mixture is smooth.
Pour the filling over the prepared base in the springform pan.
Preheat the oven to 160°C (320°F).
Bake the cheesecake for 60 minutes or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool inside the oven with the door slightly open.
In a saucepan, combine the frozen raspberries, strawberries, blueberries, blackberries, white sugar, and cinnamon powder.
Cook over medium heat until the berries break down and the mixture thickens slightly.
Remove from heat and let it cool completely.
Once the cheesecake has cooled, spread the mixberry compote evenly over the top.
Garnish with fresh raspberries, blackberries, strawberries, and blueberries.
Slice and serve chilled.
Ensure all ingredients are at room temperature for a smoother cheesecake filling.
Chill the cheesecake overnight for the best texture and flavor.
Use a water bath while baking to prevent cracks on the cheesecake.
Can I use fresh berries instead of frozen for the compote?
Yes, you can use fresh berries. However, frozen berries are more convenient and available year-round.
How do I prevent cracks on the cheesecake?
Bake the cheesecake in a water bath and avoid overbaking. Let it cool gradually in the oven with the door slightly open.
Can I substitute Kista cream with another ingredient?
You can use heavy cream as a substitute for Kista cream if it's not available.
How long can I store the cheesecake?
The cheesecake can be stored in the refrigerator for up to 5 days in an airtight container.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake without the compote for up to 2 months. Thaw it in the refrigerator before serving.
Manjula K. Rathnayaka is an award-winning Pastry Chef with nearly 20 years of international experience in Sri Lanka, the UAE, and Australia. Specializing in Continental pastries, bespoke cakes, and artisanal bakery products, he is a recognized culinary leader, former Regional Vice President of SLHPA Dubai, and senior member of the Emirates Culinary Guild Dubai. A WACS-certified Regional Judge (2023–2028), he was named Pastry Chef of the Year 2024. Now based in Australia, he focuses on elevating Sri Lankan fusion cuisine globally through innovation and leadership.
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