Vanilla Cheesecake Recipe | Food

Gordon Ramsay recipes Vanilla cheesecake with berry compote recipe

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Gordon Ramsay

Date Published:: 15/07/2008

Watch Gordon make his tasty cheesecake recipe

Gordon rustled up this tasty cheesecake as a simple dessert for the F Word diners

Serves 8

Ingredients

For the topping:

8 digestive biscuits
6 tbsp caster sugar
75g unsalted butter

For the berries:

200g blueberries
100g strawberries, sliced
2 tbsp caster sugar
Splash of crème de cassis

For the vanilla cream cheese:

400g cream cheese
6 tbsp icing sugar
Juice ½ lemon
1 vanilla pod, split
600ml double cream
Icing sugar to dust
Fresh mint to garnish

Method: How to make vanilla cheesecake with berry compote

1. For the topping: grind the biscuits in a food processor. Melt the sugar in a heavy-based non-stick pan until it begins to caramelise, then carefully add the butter, shaking the pan to mix the caramel with the butter as it melts. Add the crushed biscuits and toss to coat in the caramel. Tip on to a plate, chill for 5 minutes until firm, then bash into rough crumbs.

2. Put 2 tbsp of sugar in a pan and tip in the blueberries and strawberries, add a splash of cassis. Cook over medium-high heat for a minute until the blueberries are slightly soft.

3. For the vanilla cream cheese, put the cream cheese in a large bowl. Add the seeds from the vanilla pod and icing sugar and beat until smooth, next add the lemon. In another bowl, lightly whip the cream to soft peaks, then fold into the cream cheese mixture.

4. Spoon the cream cheese mixture into the chef's ring and carefully remove the ring, using a blowtorch to loosen if necessary. Spoon the crumb mix on top of the cheese cakes and dress the fruit compote around the plate. Garnish with fresh mint.