Hey everyone, I hope you’re having an incredible 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 will make it a little bit tasty. This will be really delicious.

Cheese cake with berry compote is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Cheese cake with berry compote is something that I have loved my entire life.

Drizzle the cheesecake with maple syrup and serve with the berry compote. See more Dessert recipes Once completely cool, cover the cheesecake and chill in the fridge overnight to set fully. To make the berry compote, simply warm the berries with the sugar and vanilla, if using, in a medium saucepan.

To get started with this recipe, we must first prepare a few ingredients. You can cook cheese cake with berry compote using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Cheese cake with berry compote:

1. Take 150 g digestive biscuits, or cookies, crushed into fine crumbs
2. Take 65 g butter
3. Take 50 g sugar
4. Get 600 g cream cheese
5. Take 150 g sugar
6. Get 20 g flour
7. Take 1 vanilla pod sliced lengthways, or 1 tsp vanilla extract
8. Take 2 whole egg
9. Make ready 2 egg yolk
10. Get 200 g double cream

A slice of Pierre Koffmann's dreamy vanilla cheesecake will not be enough, so it's a good job this baked cheesecake recipe produces a whole cake for you to devour in your own time. A mixed berry compote cuts through the richness of the cake perfectly. This lemon cheesecake with blueberry compote is ridiculously creamy & bursting with fresh spring flavors. The cheesecake has a delicious lemon flavor that pairs perfectly with the sweet berry topping.

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.

You need to login or register to bookmark/favorite this content. To be contrary, I've inverted the classic components of a cheesecake. We will cook Vanilla Cheesecake served with Berry Compote. Put some sugar into the hot pan. Add some butter to make light golden caramel.

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