Cheese cake with berry compote
Cheese cake with berry compote

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, cheese cake with berry compote. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Cheese cake with berry compote is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Cheese cake with berry compote is something that I have loved my whole life. They are nice and they look wonderful.

We will cook Vanilla Cheesecake served with Berry Compote. Put some sugar into the hot pan. Add some butter to make light golden caramel.

To get started with this recipe, we have to prepare a few ingredients. You can cook 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:
  1. Make ready 150 g digestive biscuits, or cookies, crushed into fine crumbs
  2. Make ready 65 g butter
  3. Get 50 g sugar
  4. Prepare 600 g cream cheese
  5. Prepare 150 g sugar
  6. Take 20 g flour
  7. Prepare 1 vanilla pod sliced lengthways, or 1 tsp vanilla extract
  8. Get 2 whole egg
  9. Prepare 2 egg yolk
  10. Make ready 200 g double cream

This lemon cheesecake with blueberry compote is ridiculously creamy & bursting with fresh spring flavors. Put the digestive biscuits in a freezer bag, seal, then bash to crumbs with a rolling pin. Pour into a bowl and mix with the melted butter. Press into the base of the tin and.

Steps to make Cheese cake with berry compote:
  1. In a mixing bowl, mix together the biscuit crumbs and sugar. Add in the melted butter and mix well.
  2. 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.
  3. For the filling, reduce the oven temperature to fan 140C.
  4. In a bowl, mix together the cream cheese, double cream, sugar and flour. Then stir in the beaten eggs and vanilla.
  5. 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.
  6. Berry Compote; 125g raspberry, 125g black berries, 125g blueberries, 400ml red wine, 150g demerara sugar, 1 star anise, 1 cinnamon stick
  7. Mix wine, sugar, star anise and cinnamon stick to boil. Reduce by 50%. Turn off the heat and add the berries. Cool quickly.

The cheesecake mixture turns into this luscious, light, fluffy, dreamy mixture that is slightly sweet from some honey, with a hint of vanilla extract and fresh lemon zest! Honestly, the cheesecake itself is absolutely outstanding but since blueberries are all over the supermarket I made a homemade lemon blueberry compote to tie everything together. 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 is going to wrap it up with this exceptional food cheese cake with berry compote recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!