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Vanilla cheesecake with blackberries and mint compote

Vanilla cheesecake with blackberries and mint compote

Vanilla cheesecake with blackberries and mint compote

PT1H10M

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1
Start by making the compote. Place the blackberries, icing sugar and lemon juice in a pan with the water. Bring to the boil and cook the fruit for 4 minutes. Transfer the blackberries and their juices to a bowl and leave to chill in the fridge
  • 250g of blackberries
  • 3 tbsp of water
  • 2 tbsp of icing sugar
  • 1 dash of lemon juice
2
Preheat the oven to 180ºC/gas mark 4. Grease the base and sides of the individual tins
3
Melt the butter in a saucepan and remove from the heat
  • 110g of unsalted butter
4
Place the biscuits in a plastic bag and crush with a rolling pin to make breadcrumbs. Mix the crumbs well with the melted butter, and place the mix into the cake tins so the coverage is around 1cm thick. Using the back of a spoon, press down firmly and evenly onto the biscuit until flat to form solid bases
  • 225g of digestive biscuits
5
Place the cream, eggs and caster sugar into a large bowl and mix well. Split the vanilla pods and scrape the seeds into the mixture. Add in the cream cheese and beat until smooth
  • 175g of caster sugar
  • 2 eggs
  • 2 vanilla pods
  • 675g of cream cheese
  • 100ml of double cream
6
Pour the mixture onto the biscuit bases. Bake in the oven for 30 minutes until set
7
Turn the oven off and open its door, leaving the cheesecakes to bake out for 10 minutes before removing. Allow to cool
8
Before serving, add the chopped mint leaves to the compote. Transfer the cheesecakes onto plates and spoon over the blackberry compote
  • 6 mint leaves

Ingredients

Metric

Imperial

Vanilla cheesecakes

  • 2 vanilla pods
  • 225g of digestive biscuits
  • 100ml of double cream
  • 110g of unsalted butter, plus more for greasing
  • 2 eggs
  • 175g of caster sugar
  • 675g of cream cheese

Blackberries and mint compote

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