Vanilla Cheesecake with Blueberry Compote
Inspired by a Waitrose Recipe
Preparation : 30 minutes, plus cooling and overnight chilling
Baking time : 20 minutes
Ingredients & tools:
For the base :
150 g digestive biscuits
50 g unsalted butter
For the cake :
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
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.
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.
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.
If serving this cheesecake on a hot day, pop it into the freezer for 10 minutes before topping with the blueberries.
Being individual make a great simple dessert for a dinner party. Press your biscuit base into moulds. I use cake cases also, I find it easier to use one than not. You can find mini cheesecake pans on Amazon if you don't have any. With this recipe, you'll have nearly 24 individual cheesecakes.
A friend replace digestive with ginger biscuit and loved it.