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Vanilla cheesecake with red berry compote

Vanilla cheesecake with red berry compote

Vanilla cheesecake with red berry compote

PT2H30M

PT3H

Why not try?

1
Begin by preparing the cheesecake mix. Combine the cream cheese, sugar and vanilla in a mixer and mix on a medium speed until combined. Add the eggs, continue to mix on a medium speed, then switch to a low speed and add the cream, allowing it to combine slowly. Turn up to a high speed and mix until thickened for 1 minute
  • 880g of cream cheese
  • 4 vanilla pods, de-seeded
  • 210g of caster sugar
  • 2 egg yolks
  • 2 eggs
  • 250g of double cream
2
Place a 22cm deep square mould, or a 25cm pastry ring if you'd like a circular cheesecake, onto a flat baking tray. Cover the base with cling film, then a layer of foil. Fill the tray with cheesecake mix until it is just above the level of the mould
3
Preheat the oven to 90˚C
4
Bake the cheesecake in the oven for 45 minutes, then remove from the oven and allow to cool to room temperature - it should still wobble slightly. Once cool, place in the fridge until ready to plate
5
Meanwhile, make the crumble mix. Combine all of the dry ingredients in a bowl, dice the butter and rub into the dry ingredients. Once all of the butter is incorporated, spread out on a baking tray lined with baking paper
  • 100g of Demerara sugar
  • 150g of flour
  • 150g of ground hazelnuts
  • 150g of butter
6
Preheat the oven to 140°C/gas mark 2
7
Bake the crumble mix in the oven for 15 minutes, or until golden brown and crunchy. Remove from the oven and set aside to cool
8
To prepare the base, break the crumble mix into little pieces and combine with the melted butter in a pan, tossing to combine. Spread this mixture between 2 pieces of baking paper and roll flat with a rolling pin to form a circular shape, 1 1/2cm wider than the diameter of the cheesecake mix
  • 40g of butter, melted
9
Place the base on a very flat tray, tightly wrap the tray in cling film and refrigerate until set
10
To assemble the cake, remove the cheesecake and base from the fridge, carefully place the crumble base on top of the chilled cheesecake and place a tray on top. Invert so that the base is on the bottom, remove the tray, foil and the cling film from the base of the cheesecake (now the top) and trim the excess base of the crumb
11
Mix the créme fraîche in a bowl until it becomes runny. Spread evenly over the top of the cheesecake, ensuring the créme fraîche only just reaches the top of the ring. Refrigerate to set for at least an hour
  • 300g of crème fraîche
12
To prepare the berry compote, add the sugar, red wine, cinnamon stick and sugar to a medium sized pan and bring to the boil. Reduce by half, then reduce the temperature to a simmer. Add the fruit and simmer until soft and tender
  • 250g of raspberries
  • 250g of fresh blackberries
  • 250g of blueberries
  • 750ml of red wine
  • 350g of Demerara sugar
  • 1 cinnamon stick
  • 1 star anise
13
Remove the fruit from the poaching liquid and reduce the liquid by half over a high heat. Once reduced, pour the remaining liquid back over the fruit and set aside until ready to plate
14
Remove the cheesecake from the fridge and gently blowtorch the ring holding the cheesecake in place, making sure you do not burn the topping. Carefully slide off the ring, maintaining the form and shape of the cheesecake
15
To plate, use a hot knife to slice the cheesecake into portions and garnish with the mixed berry compote and a slither of dried vanilla pod
  • 1 vanilla pod, dried

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Ingredients

Metric

Imperial

Cheesecake mix

  • 880g of cream cheese
  • 4 vanilla pods, de-seeded
  • 210g of caster sugar
  • 2 egg yolks
  • 2 eggs
  • 250g of double cream

Crumble mix

For the cake base

  • 40g of butter, melted

Mixed berry compote

To finish

  • 300g of crème fraîche
  • 1 vanilla pod, dried

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