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.
Ingredients
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
Method
For the cheesecake
- Place the digestive biscuits in a plastic bag and use a rolling pin and pound away to crush the biscuit into smaller pieces.
- Pour melted butter over the crushed biscuits and mix well.
- 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.
- Place cream cheese and sugar in a mixing bowl fitted with a paddle attachment and cream till smooth.
- Scrape down the sides to ensure even mixing throughout.
- Add yogurt and cream and cream to mix well.
- Add eggs gradually, whisking well with each addition.
- Add lemon juice and zest and mix well.
- Pour the batter onto the baked crust that has been cooled.
- 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
- Drain the juice of the defrosted fruit and set the fruits aside.
- Boil the juice and glucose in a pot, whisking well.
- Add pectin and continue to heat.
- Add the drained fruits and heat till the mixture thickens.
- Chill completely before adding to baked cheesecake.
- Should the compote thickens too much, place over heat and it will become thinner again.
For assembly
- Remove cheesecake from cake pan or ring with the help if a small knife if necessary.
- Drizzle compote over the cheesecake and chill for a few hours before eating.
