Life’s been a crazy rush, of starting early, rushing to meet deadlines, rushing to solve problems for others, rushing to squeeze in a workout before crashing on the bed and then repeating all over again the next day. I can breathe a little better now and here’s some recipe updates after a long hiatus.

This was done eons ago in school, a really nice recipe, though my partner and I forgot the lemon altogether. I think lemons might add another dimension to this cake. The berries compote might do better without the pectin because I felt that the pectin thickened the sauce too much. Nonetheless, heating the sauce up will make the sauce more liquid.


For the cheesecake

  • 338g Cream cheese
  • 125g eggs at room tempeature
  • 90g caster sugar
  • 36g plain yogurt
  • 30ml whipping cream
  • lemon zest and juice of half a lemon
  • 80g digestive biscuit
  • 50g melted butter

For the mixed berry compote

  • 60g Raspberry puree
  • 30g mixed berries frozen
  • 15g glucose
  • 15g caster sugar
  • 1.5g pectin


For the cheesecake

  1. Place the digestive biscuits in a plastic bag and use a rolling pin and pound away to crush the biscuit into smaller pieces.
  2. Pour melted butter over the crushed biscuits and mix well.
  3. Pour the mixture into prepared cake tin or ring, press to even out the biscuit base and bake in preheated oven of 180 degree C for about 10 minutes or till browned.
  4. Place cream cheese and sugar in a mixing bowl fitted with a paddle attachment and cream till smooth.
  5. Scrape down the sides to ensure even mixing throughout.
  6. Add yogurt and cream and cream to mix well.
  7. Add eggs gradually, whisking well with each addition.
  8. Add lemon juice and zest and mix well.
  9. Pour the batter onto the baked crust that has been cooled.
  10. Bake over water bath or bain-marie at 150 degrees C for about 60 minutes till the firm and the middle is slightly jiggly.

For the mixed berry compote

  1. Drain the juice of the defrosted fruit and set the fruits aside.
  2. Boil the juice and glucose in a pot, whisking well.
  3. Add pectin and continue to heat.
  4. Add the drained fruits and heat till the mixture thickens.
  5. Chill completely before adding to baked cheesecake.
  6. Should the compote thickens too much, place over heat and it will become thinner again.

For assembly

  1. Remove cheesecake from cake pan or ring with the help if a small knife if necessary.
  2. Drizzle compote over the cheesecake and chill for a few hours before eating.