Mary Berry

Mary Berry’s salmon en croûte is two salmon fillets layered around a mushroom and watercress filling, wrapped in crisp golden puff pastry and baked whole. A horseradish kick runs through the middle, and it’s served in thick slices with a bright watercress and pea sauce. It takes about an hour and a half start to …

Mary Berry’s salmon fish cakes are soft and flaky inside with a crisp golden crust, made with two kinds of salmon, mashed potato, and a sharp hit of horseradish. They’re bound with mayonnaise and fresh chives and parsley, then served with a cool horseradish sauce. From mixing bowl to plate is about an hour and …

Mary Berry’s vanilla cheesecake is a rich, dense baked cheesecake on a buttery digestive crust, smooth and just-set through the middle with a cool soured cream top. It’s made with full-fat cream cheese, caster sugar, eggs, and real vanilla extract. Start to first slice takes about 3 hours plus a long chill. This is Berry’s …

Mary Berry’s apricot and orange cheesecake is a no-bake, gelatine-set dessert with dried apricots simmered in orange juice. The filling blends apricot puree with cream cheese and soured cream, set on a biscuit base in a 23cm (9 in) tin. It serves 10. Berry opens this recipe in Baking Bible (2010) with a technique note …

Mary Berry’s chocolate, brandy and ginger cheesecake is a no-bake, gelatine-set dessert on a ginger biscuit base with demerara sugar. Dark chocolate, brandy, and fresh ginger run through a cream cheese and soured cream filling, set in a 20cm (8 in) tin. It serves 8. Berry calls it “a sophisticated cheesecake” in Baking Bible (2010). …

Mary Berry’s chocolate chip cheesecake is a no-bake, gelatine-set dessert on a muesli base. Melted dark chocolate and chopped chips run through a cream cheese filling, set in a 20cm (8 in) tin. It serves 8 at 628 calories. Berry publishes this in Cooking with Mary Berry (2016) with muesli instead of digestive biscuits. The …

Mary Berry’s millionaire’s cheesecake layers shortbread, boiled caramel, cream cheese filling, and chocolate ganache. The base bakes at 160°C (fan 140°C) but the cheesecake sets in the fridge. It serves 10–12 in a 20cm (8 in) tin. Berry calls it “such an indulgent dessert” in Mary Berry Cooks (2014) and warns to “serve small portions.” …

Mary Berry’s cherry cheesecake is a baked vanilla cheesecake topped with black cherries glazed in kirsch. It bakes at 180°C (350°F) for 25–30 minutes on a biscuit crumb base in a 23cm (9 in) springform tin. It serves 8. Berry publishes this in Baking with Mary Berry (2015) with a simple five-ingredient filling. The cherry …

Mary Berry’s white chocolate cheesecake is baked with 300g of white chocolate folded through cream cheese and soured cream. It bakes at 160°C (fan 140°C) for 45 minutes on a chocolate digestive base. It serves 8–10. Berry publishes this in her Christmas Collection (2013) with a brief headnote. She pairs it with raspberries and cocoa …

Mary Berry’s American chocolate ripple cheesecake is a baked marbled cheesecake on a chocolate digestive base. Dark chocolate swirls through a vanilla cream cheese filling, baked at 160°C (fan 140°C/325°F/Gas 3) for 1 hour in a 20cm (8 in) springform tin. It serves 8–10. Berry warns in Baking Bible (2010) to “serve this cheesecake in …