Wild Berry Danish Cheese Cake

So far I have quite a few cakes with wild berries. The truth of the matter is that I get them frozen in bulk and use them for several desserts. They are great because of the antioxidant content plus buying them frozen allows me to have them for a while without spoiling. Just before using the berries I have to make sure that I thaw and drain them :-).

So danish cheesecake, yes you read right. Love cheese danishes so I thought this would be a good alternative. I have made the cheese part of the cake taste differently before. For example using lemon juice and zest. Nice lemony refreshing flavor. If you prefer this version just use the zest and juice of one lemon for the cheese mixture.


Wild Berry Danish Cheese Cake

Yield: 8-10 servings


1 1/2 cup whole wheat pastry flour, I always use the pastry flour version
2 teaspoons of baking powder
1/2 cup olive oil
1/2 cup sugar
2 eggs, I always use organic
2/3 cups low fat organic Greek yogurt
1 teaspoon of vanilla extract

Cheese mixture

8 oz low fat cream cheese
1/2 cup sugar
1 egg, organic
1 teaspoon vanilla extract
2 cups of wild berries, you can also use blueberries if you can get them organic even better



Heat oven to 350 F. Grease and flour a spring form pan. In a bowl mix eggs, oil, yogurt and sugar. Add the vanilla, flour and baking powder and combine. Pour onto the baking pan. In another bowl whisk cream cheese and sugar until smooth and creamy. Add vanilla and egg. Spoon this cheese mixture over the cake batter and spread, leaving one inch margin of cake batter exposed around the perimeter of the cake. Now you can sprinkle the berries over the cheese mixture. Bake for about 55-65 minutes. Cool in pan.

TIP: I store cake in the fridge because of the cheese. I just cut what ever piece we are eating and let it sit at room temperature for about 10-20 minutes before eating it.

Adapted from Modern comfort food

Nutrition facts calculated based on the recipe yielding 10 servings

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  1. Noooo! Not stuff with concentrate! I only say that because it doesn’t exist here. And it bums me out because I also want really, really lemony desserts. Boo! :(

    Your pictures aren’t gloomy at all. They definitely made me happier, even though the concentrate thing had made me sad. Lemon can never be gloomy. Your post has put me on an emotional rollercoaster. Haha.

    And I’ll have to try that crust!

  2. Texanerin,

    sorry :-( that stinks you don’t have any in Germany. I really love it though. I am sure that with real lemons it will also be ok, I just find the lemon concentrate to really bring the lemon flavor to another dimension. I just love lemon!!

    Yes, you should try the crust. It is really good and full of healthy goodness :-)

  3. This sounds like the perfect refreshing summery dessert! I’m looking for something to bring to a picnic tomorrow. . .this may be it!

  4. this recipe is GENIUS. it looks crazy good.. perfect for people who are into eating healthier desserts. GREAT JOB!

  5. Jessica,

    I hope your friends like it. I think it is super good :-)

    Honey, thanks. The pictures don’t make this cake justice. I am making it again soon and I am going to change the pictures. These are very dull, plus they don’t look as good as they should :-)

  6. Hi

    Do you have a magic button to click for printing the recipe only, without all the (lovely) blurb? I thought you had one, but today I can;t seem to find it??

  7. Nancy,

    when I go to the printer button it does let me print without pictures and all.

    Maybe there is something wrong with the servers so I suggest you wait a few minutes.

    Thanks for visiting my blog.

  8. How do you make the lemon decorations for the top? Is it just sliced fresh lemon or is it candied?

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