Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, cheese cake with berry compote. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
A true Christmas treat - an exciting and quick cheesecake with strawberry and blueberry compote. From Gordon Ramsay's The F Word Gordon Ramsay Ultimate Fit. Chef Ramsay reveals his vanilla cheese cake and berry compote recipe.
Cheese cake with berry compote is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. 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 fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have 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:
- Prepare 150 g digestive biscuits, or cookies, crushed into fine crumbs
- Get 65 g butter
- Make ready 50 g sugar
- Take 600 g cream cheese
- Get 150 g sugar
- Prepare 20 g flour
- Make ready 1 vanilla pod sliced lengthways, or 1 tsp vanilla extract
- Get 2 whole egg
- Take 2 egg yolk
- Take 200 g double cream
I just toss the berries with sugar and bring to a boil. Cook just until the berries begin to pop. You can also try your favorite blueberry compote recipe, just switch to saskatoons. For the compote: Melt the butter in a sauce pan over medium heat.
Steps 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.
Add the mixed berries, sugar, and lemon juice. Allow the mixture to cook down, stirring occasionally, until a thick syrup forms but some of the berries still hold their form. Even without the berry compote, this cotton cheesecake is the perfect bite to start off your morning coffee or to finish off a rich meal. Hope you enjoy this Japanese inspired cotton cheese cake and we'll connect again with a ton of feasting photographs and updates from Tokyo. Easy recipe and quick Thank you for watching and please subscribe my channel God bless.
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