vanilla cheesecake with blueberry compote

vanilla cheesecake with blueberry compote

Being individual make a great simple dessert for a dinner party. You can find mini cheesecake pans on the internet. You have nearly 24 mini cakes with this recipe.

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Vanilla cheesecake with blueberry compote

5 October 2020
: 10
: 30 min
: 20 min
: 12 hr
: some difficulties

A friend replaced digestive with ginger biscuit and loved it.

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Ingredients
  • 150 g digestive biscuits
  • 50 g unsalted butter
  • 2 x 280 g Philadelphia full fat soft cheese
  • 300 g whipping cream
  • 100 g icing sugar, sifted
  • 1 tsp vanilla bean paste
  • 200 g Greek yogurt
  • 300 g blueberries
  • 2 tbsp maple syrup
  • 1 cinnamon stick
  • a bin with removable bottom
  • baking paper
Directions
  • Step 1 Preheat the oven to 150°, gaz mark 2. Cover the base and sides of a 20cm springform tin with baking paper. Put the digestive biscuits in a freezer bag, seal, then bash to crumbs with a rolling pin (you can use the mixer instead). Pour into a bowl and mix with the melted butter. Press into the base of the tin and bake for 15 minutes. Set aside to cool.
  • Step 2 Beat the soft cheese, icing sugar, yogurt and the pinch of salt together with a wooden spoon. In a separate bowl, whisk the whipping cream and vanilla paste to soft peaks, then gently pour the cream through the soft cheese mixture. (You can use the mixer here too.) Pour onto the cooled base and chill for at least 4 hours or ideally overnight.
  • Step 3 Meanwhile, heat 150g blueberries in a pan with the maple syrup and cinnamon. Bring to a simmer and cook gently for 3-4 minutes, until the berries burst. Tip in the other 150g and take off the heat to cool to room temperature, then chill. When ready to serve, discard the cinnamon stick and spoon over the chilled cheesecake.


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