Cheesecake à la vanille

Name: Cheesecake à la vanille
Yield: Makes 8–10
Cuisine: American
Ingredients: 50 g (1¾ oz/3 tbsp) demerara (light brown) sugar; 75 g (2½ oz/⅔ cup) plain (all-purpose) flour; 85 ml (3 fl oz/6 tbsp) double (heavy) cream; 1 egg; 1 egg yolk; 1 vanilla pod, seeds scraped; 25 g (scant 1 oz/1 tbsp) caster (superfine) sugar; about 125 g (4½ oz/½ cup) crème fraîche; 70 g (2 oz/2 tbsp) caster (superfine) sugar; 300 g (11 oz/1¾ cups) cream cheese; 75 g (2½ oz/5 tbsp) ground hazelnuts; 100 g (3½ oz/⅓ cup) blueberries; 200 ml (7 fl oz/1 scant cup) dry red wine; 100 g (3½ oz/⅓ cup) blackberries; 115 g (4 oz/1 stick) unsalted butter

Vanilla cheesecake with berry compote

Preparation info

Makes
8–10

Difficulty
Easy

Appears in

Classic Koffmann

By Pierre Koffmann

Published 2016

About

A slightly lighter version of a traditional New York baked cheesecake, and with a thin nutty base. Do serve it with the compote – the wine and tart berries cut through the richness of the cake.

Ingredients

300 g (11 oz/1¾ cups) cream cheese
70

Europe
Americas
United States
France
Dessert
Cake
Mediterranean
New York
Vegetarian

Method

Heat the oven to 90°C (190°F/Gas ¼). Lay a double layer of cling film (plastic wrap) over a baking tray. Place a 23 cm (9¼

Ingredients

Method

Photos