Blackberry & white chocolate cheesecake with blackberry & vanilla compote
It’s berries all the way with this wonderfully fresh cheesecake dessert
200g Hobnob biscuits
100g unsalted butter, melted
50g white chocolate
1½ gelatine leaves
170ml double cream
100g cream cheese
25g caster sugar
1 tbsp icing sugar
Zest and juice of half a lemon
½ vanilla pod, seeds removed
Blitz the biscuits in a food processor or bash with a rolling pin. Add the melted butter and mix to combine. If the mix seems dry or too crumbly, add a little more melted butter. Press into the base of your chosen tin. Refrigerate.
Soften the gelatine leaves in a bowl of cold water and set aside. Meanwhile, melt the white chocolate with 60ml of the double cream. Squeeze out the water from the ½ gelatine leaf and stir into the chocolate mixture. In a separate bowl, mix together the cream cheese with the remaining 110ml double cream. Stir through the white chocolate mix. Pour over the base and return to the fridge to set while you make your topping.
Put 100g of blackberries into a saucepan with 25g of caster sugar. Bring to the boil then simmer for a couple of minutes until they become soft and mushy. Add the remaining leaf of gelatine. Allow to cool before pouring onto the cheesecake.
To make the compote, tip the remaining blackberries into a saucepan with the icing sugar, 1 tablespoon of water, the lemon zest and juice, and vanilla pod. Bring to the boil, lower the heat and simmer for about four minutes. Remove from the heat and discard the vanilla pod. This can be served warm or cold.
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