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Marzipan Cheesecake with Berries

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My birthday cake – Marzipan Cheesecake with Berries. To reveal the truth, I have never liked marzipan in my early age. For some reason, my mom thought, I did. Therefore, she always gifted me a marzipan – Christmas, Name Day, St. Nicholas Day, Day of Children. All the holidays, except my birthday, which is in summer. There has always been something more seasonal.

Anyway, the point is, I ate so much of marzipan in my life that I made myself loving it. I even mastered the best homemade marzipan recipe. As an honor to my stay in San Francisco, I decided to bake The Marzipan Cheesecake.

I like simplicity, and cheesecake is one of the desserts that should not be overdone. Otherwise, you get lost in the flavour. There is something special about the combination of Mascarpone Cheese and marzipan, really worth trying.

So Happy Birthday to me – Marzipan Cheesecake with a little sour twist of berries as the contrast to the sweetness.

Total Time: 1 day

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The Base:
180g of butter cookies, mashed
120g of Biscotti, mashed
100g of butter, melted

The Filling:
150g of peeled almonds, mashed and sifted
150g + 30g of icing sugar, sifted
1 teaspoon of vanilla extract
A pinch of lemon zest
700g of good quality Mascarpone Cheese
1 whole egg, seperated for The Marzipan + 2 whole eggs for The Filling
20g of plain flour, sifted

The Topping:
250g of fresh or frozen berries (I used raspberries, currants, blackberries and blueberries)
2 tablespoons of icing sugar, sifted

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The Marzipan

First, prepare the marzipan as per in My Recipe Easy Almond Croissants.
In a blender, place 150g of finely mashed and sifted almonds with 150g of icing sugar. Vanilla extract and lemon zest in.
Start adding lightly whisked egg white and egg yolk (few at a time) until it becomes homogenous marzipan texture. Refrigerate until processing.

The Topping

Place the berries into a sieve and press with a spatula to get rid of the hard pieces.
Add 2 tablespoons of icing sugar and mix with a spoon. Place the mix in the fridge until further processing.

Next, preheat the oven to 160 degrees.

The Base

Place the cookies in a blender and add melted butter. Mash until nicely wet texture. You can also mix it with a spatula, of course.
Transfer the base into a springform (I used 24cm) and press it with your fingertips against the bottom. Bake in the oven for about 10 minutes. Take it out and let it cool down for a bit.

The Filling

In a large mixing bowl place The Mascarpone Cheese and start whisking until smooth texture, for about 2 minutes on high speed.
Stir in the marzipan (few at a time) until well processed.
Add about 30g of icing sugar. Taste and taste.

Then, start adding the eggs (one at a time). Continue until you get nice, a kind of buttery texture, takes about 2 minutes on high speed.

Whisk in the flour and give it a good stir for about 10 seconds.

Mold The Filling on The Base of the cake.


Take out The Topping from the fridge. Sprinkle the cheesecake into a spiral shape. By using a wooden stick start creating swirls. Just have fun with it, don’t think it too much. Check out the video listed below for the inspiration.

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Prepare the cheesecake for the oven. Meaning, wrap the springform in an aluminium foil and place in the middle of a baking tray, filled with cold water. This way you avoid coloring of the cake once it is finished.

Bake in the oven for about 1 hour until the cheesecake starts to be firm. The center should remain shaky. If The Topping is getting too golden, cover with the foil from the top.

Once the cheesecake is ready, turn off the oven and open it.

Ease the sides of the cheesecake with a knife to avoid cracks and let it cool down completely on a rack.

Transfer the cheesecake into the fridge and let it harden an overnight. Decorate with some icing sugar and fresh berries.

Makes 12 serves.

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