Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, cheese cake with berry compote. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Cheese cake with berry compote is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Cheese cake with berry compote is something that I’ve loved my whole life. They’re nice and they look fantastic.
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 begin with this particular 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 it.
The ingredients needed to make Cheese cake with berry compote:
- Make ready 150 g digestive biscuits, or cookies, crushed into fine crumbs
- Make ready 65 g butter
- Prepare 50 g sugar
- Make ready 600 g cream cheese
- Prepare 150 g sugar
- Prepare 20 g flour
- Take 1 vanilla pod sliced lengthways, or 1 tsp vanilla extract
- Prepare 2 whole egg
- Prepare 2 egg yolk
- Prepare 200 g double cream
Spring is the busy birthday season at my office, and I kicked things off today with a beautiful cheesecake topped with berry compote. The cheesecake layer is made with light ricotta cheese, eggs, unsweetened coconut flakes, lemon zest, vanilla and a splash of pure maple syrup. For the topping, it is a stunning fresh berry compote oozing with sweet and tart flavours complimenting the coconut and vanilla flavours in the cheesecake. A fruity twist on the classic vanilla baked cheesecake, made with maple syrup, crunchy digestives and topped with a juicy berry compote.
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.
Stir occasionally until the fruit has begun to break down and the dark purple sauce starts to thicken. 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! 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!
So that is going to wrap it up with this special food cheese cake with berry compote recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
