Cheesecake with Berry Compote

Another Cheesecake from me. Recipe from Laura Vitale ;)


1-1/2 cups of Graham Crackers (I used Digestive biscuits)
5 tbsp Butter

1 kg Cream Cheese
1 cup of Granulated Sugar
1 tsp of Vanilla Paste
Zest of 1/2 of a Lemon, optional 
3/4 cup of Sour Cream ( I used 250 grams)
4 Eggs
3 Tbsp of Flour
1/2 tsp of Salt

1) Preheat the oven to 350 degrees Fahrenheit (150 degrees Celcius). Spray a 9” springform pan with non stick spray

2) In a bowl, mix together the ingredients for the crust, the crushed biscuits, butter and press this mixture evenly on the bottom and up the sides of your prepared pan.
3) In the bowl, mix the cream cheese for with the sour cream, vanilla, lemon zest (if using) and eggs. Mix until incorporated. 

4) Add the sugar, salt and flour and mix until the mixture is really lovely and smooth.
5) Pour the mixture in the prepared crust.
6) Bake the cheesecake (au bain marie technique) for 1 hour or up to 1 hour
and 10 minutes, the sides of the cheesecake should be set but the center should slightly jiggle a bit (very slightly). At this point, turn the oven off, open the door of the oven just a bit and let the cheesecake sit in the partially opened oven for 1 hour.
7) Allow the cheesecake to cool at room temperature for a few hours before transferring
it in the fridge to cool overnight.
8) Remove the sides of the springform pan, spread the berry compote and serve.

Berry compote 

4 cups of Fresh Mixed Berries, you can use frozen
(just make sure to thaw them before cooking)
1 cup of Sugar
Zest of 1 Orange (i used lime zest)
2 tsp of Corn Starch
1 Tbsp of Orange Juice or Water

1) In a small bowl, dissolve the corn starch In the orange juice and set aside.
2) In a medium saucepan, combine the berries, sugar and zest. Cook over medium high heat and bring to a boil stirring often until the sugar dissolves.
3) Add the cornstarch mixture and cook for 1 more minute (overcooking will make the fruit
4) Let it cool to room temperature and spread into the cheesecake.

Enjoy ;)

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