Cheese cake with berry compote
Cheese cake with berry compote

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, cheese cake with berry compote. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Chef Ramsay helps The Biggins Brigade reveals his vanilla cheese cake and. 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.

Cheese cake with berry compote is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Cheese cake with berry compote is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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:
  1. Get 150 g digestive biscuits, or cookies, crushed into fine crumbs
  2. Make ready 65 g butter
  3. Prepare 50 g sugar
  4. Make ready 600 g cream cheese
  5. Take 150 g sugar
  6. Make ready 20 g flour
  7. Get 1 vanilla pod sliced lengthways, or 1 tsp vanilla extract
  8. Take 2 whole egg
  9. Make ready 2 egg yolk
  10. Get 200 g double cream

Sift over the egg yolks and fold into the dough. Cook's NoteThe berry compote can be substituted or left out. Beat the cream cheese, sugar, sour cream, vanilla extract and lemon Top the cooled cheesecake with berry compote just before serving. Serve on a Le Creuset Cake Stand.

Steps to make Cheese cake with berry compote:
  1. In a mixing bowl, mix together the biscuit crumbs and sugar. Add in the melted butter and mix well.
  2. 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.
  3. For the filling, reduce the oven temperature to fan 140C.
  4. In a bowl, mix together the cream cheese, double cream, sugar and flour. Then stir in the beaten eggs and vanilla.
  5. 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.
  6. Berry Compote; 125g raspberry, 125g black berries, 125g blueberries, 400ml red wine, 150g demerara sugar, 1 star anise, 1 cinnamon stick
  7. Mix wine, sugar, star anise and cinnamon stick to boil. Reduce by 50%. Turn off the heat and add the berries. Cool quickly.

Place one cake layer on a cake stand or cake plate. Spread a thin layer of cream cheese frosting over cake using a small offset spatula. Berry cake can be baked ahead of time. Allow to cool to room temperature before covering with plastic wrap. Cover the cheesecake with plastic wrap and refrigerate overnight.

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