Baked Vanilla Cheesecake with Blueberry Compote
Ingredients
Ingredients
For the recipe Baked Vanilla Cheesecake with Blueberry Compote
For the Cheesecake:
| 200 g | Digestive Biscuits (Crushed) |
| 100 g | Dr. Oetker Milk Chocolate Chips |
| 100 g | Unsalted butter (Melted) |
| 600 g | Cream Cheese |
| 250 g | Mascarpone |
| 200 g | Caster Sugar |
| 30 ml | Dr. Oetker Madagascan Vanilla Extract (2tsp) |
| 30 g | Cornflour (2 tbsp) |
| 3 | Medium Eggs |
For the Blueberry Compote:
| 300 g | Blueberries |
| 2 | Dr. Oetker Ground Arrowroot Sachets |
| 50 ml | Water |
| 30 g | Caster Sugar (2 tbsp) |
| 30 ml | Lemon Juice (1 lemon) |
preparation
Preparation
Baked Vanilla Cheesecake with Blueberry Compote
Heat the oven to 170°C/Gas mark 3. Mix the biscuit crumbs and chocolate chips with the melted butter in a mixing bowl.
Press the mixture into a lightly greased 20cm spring-clip cake tin. Chill well.
In a separate bowl, whisk together the cream cheese, mascarpone, caster sugar, Vanilla Extract, eggs and cornflour until smooth, then pour into the tin and level. Bake for 50 mins-1 hr. Allow to cool.
To make the compote, put the blueberries, Ground Arrowroot, water, sugar and lemon juice into a small saucepan and bring to a simmer. Allow to thicken for a few minutes, and then cool in the fridge. Serve the compote poured over the cheesecake.
Nutritional Information for the recipe Baked Vanilla Cheesecake with Blueberry Compote
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
2671
kJ
638 kcal |
1273
kJ
304 kcal |
| Fat | 42.45 g | 20.21 g |
| Carbohydrate | 55.86 g | 26.60 g |
| Protein | 8.47 g | 4.03 g |