Cheese cake with berry compote
Cheese cake with berry compote

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cheese cake with berry compote. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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Cheese cake with berry compote is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Cheese cake with berry compote is something which I have loved my entire life.

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

Preparation Melt butter in a skillet over moderate heat. 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.

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.

Allow to cool to room temperature before covering with plastic wrap. Press into the base and up the sides of the cake tin. 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. Cover the cheesecake with plastic wrap and refrigerate overnight.

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