Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, cheese cake with berry compote. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Smash up the biscuits in a plastic bag or break down into crumbs in a food processor, then place in a medium bowl and combine with the sugar and melted butter. Tip the strawberries and blueberries into the pan and sprinkle with the caster sugar and a splash of cassis or water. Cook over a medium-high heat for a minute until the strawberries and blueberries are slightly soft. Spread on a plate; leave to cool.
Cheese cake with berry compote is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Cheese cake with berry compote is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. 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:
- Make ready 150 g digestive biscuits, or cookies, crushed into fine crumbs
- Get 65 g butter
- Prepare 50 g sugar
- Make ready 600 g cream cheese
- Get 150 g sugar
- Take 20 g flour
- Take 1 vanilla pod sliced lengthways, or 1 tsp vanilla extract
- Prepare 2 whole egg
- Get 2 egg yolk
- Get 200 g double cream
To top your cake with the berry compote, pour the cooled syrup on top of the cake and level it. Recipe heavily adapted from New York-Style Cheesecake. My favorite part of watching my mom make her cheesecake was the strawberry topping. After I went to culinary school I learned this filling could be a compote or it could added to the batter carefully without a lot of juice.
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.
- Ready to serve and ENJOY!
My favorite part of watching my mom make her cheesecake was the strawberry topping. After I went to culinary school I learned this filling could be a compote or it could added to the batter carefully without a lot of juice. But honestly, I still prefer my fruit as a topping on the cheese. Chef Ramsay reveals his vanilla cheese cake and berry compote recipe..#TheFW. Add the Bahlsen Waffeletten Cookies and crackers to your food processor and pulse until finely chopped; then slowly pour in the butter until well combined.
So that’s going to wrap it up for 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 save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
