Citrus Cheesecake With Berry Compote |
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Prep Time: 130 Minutes Cook Time: 0 Minutes |
Ready In: 130 Minutes Servings: 8 |
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Citrus Cheesecake with Berry Compote Ingredients:
150 g digestive biscuits |
110 g butter |
550 ml double cream |
600 g mascarpone cheese |
60 g sugar |
1 leaf gelatin |
1 lemon |
1 lime |
100 g blueberries |
100 g raspberries |
Directions:
1. Place the digestive biscuits in a plastic bag and crush thoroughly with a rolling pin. Using a food processor, blend the crushed biscuits with the melted butter. Scoop into a cake tin and press down well, patting as you go.
2. For the compote, heat the blueberries and raspberries with 30g of the caster sugar and a little water for about 10 minutes until reduced. Mix the double cream, mascarpone, the remaining 30g caster sugar, gelatin, fruit zests, and a small amount of the compote together, stirring, not whipping. Pour over the biscuit base, spreading out smoothly, and leave in the fridge to set for at least 2 hours. Slice and serve with the remaining berry compote.
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