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

Method
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
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
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
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
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
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Vanilla cheesecake recipe with a sweet white wine

Ingredients

Vanilla cheesecakes

Blackberries and mint compote

Equipment

  1. 6 7.5-10cm diameter springform release tins

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Vanilla cheesecake recipes are always a treat and Shaun Rankin's vanilla cheesecake is truly sublime. Blackberries and mint top off this wonderful dessert dish

Vanilla cheesecake recipe Tweaks

What's this?
mcrbryant
I travel a lot for work and often find it hard to source genuine double cream when I am overseas so have taken to adding only 500g of the cream cheese and then swapping the balance of double cream and cream cheese (275g) for Mascarpone. Its also easier to work with as I don't always have scales and nothing is sold in 675g packs.
Obviously the compote is easy to change around - I frequently use blueberries instead
If I can find a nice crunchy biscuit like a Hobnob or other oat based biscuit I swap out a few of the digestives for that too to add a bit more crunch to the base!
20 September 2013


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