This decadent vanilla cheesecake recipe from Shaun Rankin is truly wonderful. This is an excellent summer dessert for a nice occasion. The mint and blackberry accompaniments really give this vanilla cheesecake a remarkable flavour. You can prepare the compote a couple of days ahead.
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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
Preheat the oven to 180ºC/gas mark 4. Grease the base and sides of the individual tins
Melt the butter in a saucepan and remove from the heat
110g of unsalted butter
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
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 vanilla pods
675g of cream cheese
100ml of double cream
Pour the mixture onto the biscuit bases. Bake in the oven for 30 minutes until set
Turn the oven off and open its door, leaving the cheesecakes to bake out for 10 minutes before removing. Allow to cool
Before serving, add the chopped mint leaves to the compote. Transfer the cheesecakes onto plates and spoon over the blackberry compote
6 mint leaves
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