Blackberry Compote Cheesecake Recipes

BLACKBERRY SWIRL CHEESECAKE

Steps:

• For the crust: Position a rack in the middle of the oven and preheat to 325 degrees F.
• Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
• Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Bake until set, 15 to 18 minutes; let cool completely on a rack, 30 minutes.
• Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
• For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will turn into a souffle!). Set aside.
• Puree half the blackberries in a blender until completely smooth. Transfer to a small bowl and ladle in 1/4 cup of the cheesecake mixture. Stir to combine. Pour the remaining plain cheesecake batter into the crust.
• Use an ice cream scoop or large spoon to drop scoopfuls of the blackberry batter on top of the plain batter. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom, to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
• Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake inside for 1 hour.
• Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours and up to 12 hours.
• Run a knife around the edge of the pan one more time, then open the pan clasp to release the sides. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife. Slice and serve with whipped cream and the remaining blackberries.

BLACKBERRY COMPOTE

Steps:

• Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
• Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.

BLACKBERRY COMPOTE SAUCE

Steps:

• Mix together water and cornstarch in a small bowl; set aside.
• Place blackberries in a small pot and sprinkle with sweetener and cinnamon. Add cornstarch mixture and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring constantly, until desired thickness is reached, 5 to 10 minutes.
• Remove from heat, add vanilla, and stir.

BLACKBERRY COMPOTE CHEESECAKE

Steps:

• 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.
• 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.
• 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
• 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.
• 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.

MASCARPONE CHEESECAKE WITH BLUEBERRY COMPOTE AND MINTY WHIPPED LEMONADE

Steps:

• For the cheesecake: Preheat the oven to 350 degrees F.
• Stir together the graham cracker crumbs, 1/4 cup of the sugar, the ginger, cinnamon, salt and melted butter in a large bowl.
• Add the cream cheese, mascarpone, sour cream, vanilla extract, zest and juice of 1 of the Meyer lemons and 1 cup of the sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until incorporated. Reduce the speed to low and add the eggs, one at a time, and beat until fully combined.
• Set eight 4-inch baking rings onto a sheet tray lined with a silicone baking mat. Fill each ring mold with 2 tablespoons of the graham cracker crust and pat firmly to create a crust on the bottom. Pour the cheesecake mixture into the ring molds and fill two-thirds of the way to the top. Place into the oven and bake until no longer jiggly and the center is set, 25 to 30 minutes, rotating the pan halfway through. Place into the fridge to chill for at least 30 minutes. Run an offset spatula around the inner edges of the cheesecake to release the cheesecake from the mold.
• Add the blueberries, water, the remaining 1/2 cup sugar, the star anise and the remaining Meyer lemon juice and zest into a small saucepan. Turn the heat to medium and bring the mixture to a boil. Reduce the heat to a simmer and cook until the mixture has thickened, 15 to 20 minutes.
• For the almond tuile: Preheat the oven to 350 degrees F.
• Add the butter, sugar, almonds, flour, vanilla and salt to a small saucepan. Stir until the butter is melted and starts to bubble, then add the heavy cream. Turn off the heat and allow to cool down. Line a sheet tray with a silicone baking mat. Spoon 1-tablespoon mounds onto the baking mat, spaced at least 2 inches apart. Place into the oven and bake until they just begin to turn golden brown, 5 to 7 minutes. Remove from the oven and allow to cool. To remove the tuiles, carefully lift with an offset spatula.
• For the whipped lemonade: Whip the heavy cream to soft peaks. Add the ice, mint, lemon juice and sweetened condensed milk to a blender. Blend on high until smooth. Add in two-thirds of the whipped cream and blend to combine. Pour into glasses and garnish with the remaining whipped cream, lemon zest and mint leaves.
• Top the cheesecake with the blueberry compote and garnish with the almond tuile. Serve alongside the whipped lemonade.

BLACKBERRY COMPOTE

Steps:

• To make the compote, whizz two thirds of the blackberries with the sugar, lemon juice and cinnamon in a food processor until smooth, then sieve to remove the seeds. Fold the remaining fruit through the purée and set aside. Use within 2 days or freeze.