Blackberry Compote Cheesecake
Member recipe

Blackberry Compote Cheesecake

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(5 ratings)

Member recipe by

Servings

Serves 8

A Cheese cake that you can not say no but not too much to have it and it 's from your own garden. Your black berry bush.

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Ingredients

  • Ingredients ( Serves 8 )
  • FOR THE BASE AND THE CAKE
  • 220g digestive biscuits
  • 90g butter, melted
  • 1 vanilla pod or 1 TSP of Vanilla Extract
  • 300g soft cheese
  • 90g icing sugar
  • 300ml pot double cream
  • FOR THE FRUIT COMPOTE
  • 500g Blackberries, Fresh or Frozen (If Frozen, defrosted)
  • 120g Caster sugar
  • 1 TSP of Arrow Root

Method

    1. Make the base: Butter and line 7 Inch loose-bottomed tin with baking parchment. Put the biscuits in a food processor crush to crumbs, then pour over the melted butter. Mix thoroughly until the crumbs are completely mixed with the melted butter. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
    2. Remove the vanilla seeds (if use): Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
    3. Make the filling: Place the soft cheese, icing sugar and Vanilla Extract or vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until the mixture is completely combined. Take care, do not over beat the cream mixture because it will come too thick and difficult to work on top of the biscuit base. Now spoon 1/3 of the cream mixture on to the biscuit base, make sure that the cream mixture are cover all over the biscuit base, then spoon the blackberry compote on top of the cream mixture base and finish the cake with the rest of the cream mixture, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight. Cuts into 8 slices
    4. Un-moulding : Bring the cheesecake to room temperature, about 20 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. If it is difficult to un-moulding, use a warm damp tea towel wipe the side of the tin or use the blowtorch, just a little touch the side of the tin. This will help to un-mould easier.
    5. Make the blackberry compote : sprinkle the sugar into a frying pan and place over a high heat until caramelized. Throw in the blackberry and stew in the sugar for 3-4 mins until they are softer a little bit but still hold its shape, take care, do not stir it too much otherwise it will be too mushy. then drain the blackberry and return the juice back into the pan. Place on a high heat and reduce the juice to a sticky syrup or use arrow root for thicken it by dissolve the arrow root with a little bit of water and stir in to the juice, set aside to cool.

Comments, questions and tips

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Comments (4)

sallygo's picture
5

A very yummmmy cheesecake

kevbert's picture
5

Made with fruit on top and filling in the middle.
Added a good slug of cassis to compote.

kevbert's picture
5

Yummy, even I can do this...

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