Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, cheese cake with berry compote. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
We will cook Vanilla Cheesecake served with Berry Compote. Put some sugar into the hot pan. Add some butter to make light golden caramel.
Cheese cake with berry compote is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Cheese cake with berry compote is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have cheese cake with berry compote using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Cheese cake with berry compote:
- Prepare 150 g digestive biscuits, or cookies, crushed into fine crumbs
- Get 65 g butter
- Get 50 g sugar
- Get 600 g cream cheese
- Take 150 g sugar
- Prepare 20 g flour
- Take 1 vanilla pod sliced lengthways, or 1 tsp vanilla extract
- Get 2 whole egg
- Prepare 2 egg yolk
- Prepare 200 g double cream
This lemon cheesecake with blueberry compote is ridiculously creamy & bursting with fresh spring flavors. Stir occasionally until the fruit has begun to break down and the dark purple sauce starts to thicken. A fruity twist on the classic vanilla baked cheesecake, made with maple syrup, crunchy digestives and topped with a juicy berry compote. Put the digestive biscuits in a freezer bag, seal, then bash to crumbs with a rolling pin.
Instructions to make Cheese cake with berry compote:
- In a mixing bowl, mix together the biscuit crumbs and sugar. Add in the melted butter and mix well.
- Position an oven shelf in the middle of the oven. Preheat the oven to fan 180 C. Spoon the biscuit mixture into a 24cm spring-form cake tin lined with silicon paper or baking parchment. Use a metal spoon to press the biscuit crumbs down firmly and evenly and bake for 10-12 minutes. Cool on a wire rack while preparing the filling.
- For the filling, reduce the oven temperature to fan 140C.
- In a bowl, mix together the cream cheese, double cream, sugar and flour. Then stir in the beaten eggs and vanilla.
- Pour on top of the biscuit base and cook for 50 minutes to 1 hour, the cake should wobble a little when moved but will look puffy and set. Turn the oven off, open the door a tiny bit and leave the cake to cool completely (this minimises cracking) chill for at least 4 hours before serving.
- Berry Compote; 125g raspberry, 125g black berries, 125g blueberries, 400ml red wine, 150g demerara sugar, 1 star anise, 1 cinnamon stick
- Mix wine, sugar, star anise and cinnamon stick to boil. Reduce by 50%. Turn off the heat and add the berries. Cool quickly.
Pour into a bowl and mix with the melted butter. Press into the base of the tin and. This easy berry compote recipe can be made with blueberries, strawberries or raspberries to top ice-cream or a cheese cake. This easy no-bake vegan cheesecake recipe is vegan, gluten free, and nut free! Tastes just like the classic no-bake cheesecakes, but no dairy or nuts!
So that’s going to wrap this up for this exceptional food cheese cake with berry compote recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
