Cheese cake with berry compote Cook just until the berries begin to pop. You can also try your favorite blueberry compote recipe, just switch to saskatoons. Press into the base and up the sides of the cake tin.

Ingredients of Cheese cake with berry compote

  1. It's 150 g of digestive biscuits, or cookies, crushed into fine crumbs.
  2. Prepare 65 g of butter.
  3. It's 50 g of sugar.
  4. It's 600 g of cream cheese.
  5. You need 150 g of sugar.
  6. You need 20 g of flour.
  7. Prepare 1 of vanilla pod sliced lengthways, or 1 tsp vanilla extract.
  8. Prepare 2 of whole egg.
  9. It's 2 of egg yolk.
  10. You need 200 g of double cream.

Cheese cake with berry compote instructions

  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..

Even without the berry compote, this cotton cheesecake is the perfect bite to start off your morning coffee or to finish off a rich meal. Hope you enjoy this Japanese inspired cotton cheese cake and we'll connect again with a ton of feasting photographs and updates from Tokyo. Serve this berry cheesecake with berries + freshly whipped cream for the perfect dessert recipe. Pour the crumbs into a lined cake tin and use the back of a spoon to compact down. Add the cream to the cream cheese mixture and fold together until well combined.

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