Vanilla Bean Cheesecake with Mixed Berry Compote
A creamy and delicious hard to beat classic whether you serve it plain or finish it with a topping like this tangy mixed berry compote.
Equipment
- Cheesecake tin
- Mixing bowls
- Baking paper
- Bench top mixer
Ingredients
Base
- 80 g Melted butter
- 1 pkt Digestive biscuits
Cheesecake Filling
- 500 g Softened cream cheese
- 600 ml Thickened cream
- 1 tbsp Gelatine
- 3 tbsp Boiling water
- 1 tbsp Vanilla bean paste
- 2 tbsp Lemon juice
- ¾ cup Caster sugar
Mixed berry Compote
- 500 g Frozen mixed berries
- ⅓ cup Caster sugar
- 2 tbsp Water
Instructions
Cheesecake Base
- Line the base of the cheesecake tin with baking paper. Spray the edges of the tin with canola oil.
- Crush the biscuits using a food processor, melt the butter and combine together. Press the base mix into the tin. Refrigerate for 10 minutes until base is firm.
Cheesecake Filling
- In a food processor using the whisk attachment, whip the cream cheese, sugar, lemon juice and vanilla until soft and fluffy. Remove and set aside. In the same bowl whip the cream until stiff peaks are formed.
- Dissolve the gelatin in boiling water and add to the whipped cream. Stir through well. Combine the cream cheese mixture with the cream mixture and place into the cheese cake tin. Allow to sit for at least four hours minimum or overnight.
Mixed Berry Compote
- Add the frozen berries, water and sugar to a put on high heat, Cook and allow to thicken. (This should take no longer than 10 to 15 minutes). Once cool pour over the cheesecake.