Vanilla Cheesecake with Red Berry Compote

Name: Vanilla Cheesecake with Red Berry Compote
Ingredients: 880 g (1 lb 15 oz) cream cheese; 210 g (1 cup + 1 tbsp) sugar; 4 vanilla pods, de-seeded; 2 egg yolks; 2 eggs; 250 ml (1 cup) double cream; 70 g (½ cup) plain flour; 70 g (½ cup) ground hazelnuts; 55 g (4 tbsp) butter, melted; 300 g (¼ cups) crème fraîche; 350 g (¼ cups) demerara sugar; 750 ml (3 cups + 2 tbsp) red wine; 1 cinnamon stick; 1 star anise; 250 g (2 cups) raspberries; 250 g (2 cups) fresh blackberries; 250 g (⅓ cups) blueberries; 1 vanilla pod, dried

Preparation info

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

A slice of this dreamy vanilla cheesecake will not be enough, so it’s a good job this baked cheesecake recipe produces a whole cake for you to devour in your own time. A mixed berry compote cuts through the richness of the cake perfectly. This recipe first appeared on the Great British Chefs website.

Ingredients

For the cheesecake mix

880 g (1 lb 15 oz) cream cheese
210

Cake
Vegetarian

Method

Preheat the oven to 110°C (90°C fan/230°F/gas mark ¼).
Begin by preparing the cheesecake mix. Combine the cream cheese, sugar and vanilla in a mixer and mix on a medium speed until combined. Add the eggs, continue to mix on a medium speed