Berry Cheesecake with Mixed Berries Compote

Join Gordon Ramsay, in creating an indulgent and easy-to-make cheesecake that's perfect as a sumptuous treat or a dinner party dessert. This recipe, featuring a delicious caramel biscuit base and a rich berry compote, is all about combining simplicity with fantastic flavors. The touch of creme de cassis in the compote adds a luxurious depth, while the creamy cheesecake filling is both tangy and sweet. Here's how to make this delightful Quick Berry Cheesecake right in the comfort of your own kitchen.

Ingredients:

For the Caramel Biscuit Base:

- 200g biscuits (digestives or graham crackers), blitzed into crumbs

- 50g sugar

- 50g unsalted butter

For the Berry Compote:

- 200g strawberries, hulled and halved

- 150g blueberries

- 50g sugar

- 2 tablespoons creme de cassis (blackcurrant liqueur)

For the Cheesecake Filling:

- 300g cream cheese, softened

- 100g icing sugar (confectioners' sugar), sifted

- 1 vanilla pod or 1 teaspoon vanilla extract

- Juice of 1 lemon

- 200ml double cream, whipped to soft peaks

To Garnish:

- A few sprigs of fresh mint

Equipment:

- Food processor or a bag and rolling pin to blitz the biscuits

- Non-stick pan

- Heatproof spatula

- Cheesecake ring or springform pan

- Electric mixer or whisk

- Blowtorch (optional)

- Refrigerator

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes (plus cooling and setting time)

Servings: 6-8

Instructions:

1. Start by making the caramel biscuit base. In a hot pan, add the sugar and wait until it melts and begins to form a light golden caramel. Add the butter and let it dissolve into the caramel.

2. Pour the blitzed biscuit crumbs into the caramel, stirring them in until all the crumbs are coated and have a crunchy texture. Remove from heat and let cool.

3. For the compote, use the same pan to caramelise 50g of sugar. Once golden, add the strawberries and blueberries and cook for a couple of minutes until the fruit softens and the sugar takes on a syrupy consistency.

4. Deglaze the pan with the creme de cassis, which will give the compote a nice dark texture. Set aside to cool.

5. In a mixing bowl, blend the cream cheese with icing sugar, vanilla, and lemon juice until smooth and creamy.

6. Gently fold the whipped cream into the cream cheese mixture to keep it light and airy.

7. Press the cooled biscuit mixture into the base of your cheesecake ring or springform pan, creating a smooth, even layer.

8. Spoon the cream cheese mixture over the biscuit base, smoothing the top with a spatula.

9. Chill the cheesecake in the refrigerator for at least 4 hours, or until it has completely set.

10. To release the cheesecake from the ring, gently heat the sides with a blowtorch, which will help it to loosen. If using a springform pan, simply release the sides.

11. Top the cheesecake with the berry compote and garnish with fresh mint leaves right before serving.

Cooking Tips:

- Ensure all your ingredients are at room temperature before starting to help them blend together seamlessly.

- Be patient when making caramel to avoid burning the sugar. A medium heat and a watchful eye will result in a perfect golden caramel.

Please enjoy this recipe and for more delicious recipes, visit Gordon's YouTube channel: https://www.youtube.com/@gordonramsay

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Berry Cheesecake - Cheesecake with mixed berries