Citrus Cheesecake With Berry Compote Recipe

Name: Citrus Cheesecake With Berry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Place the digestive biscuits in a plastic bag and crush thoroughly with a rolling pin.
2
Using a food processor, blend the crushed biscuits with the melted butter.
3
Scoop into a cake tin and press down well, patting as you go.
4
For the compote, heat the blueberries and raspberries with 30g of the caster sugar and a little water for about 10 minutes until reduced.
5
Mix the double cream, mascarpone, the remaining 30g caster sugar, gelatin, fruit zests, and a small amount of the compote together, stirring, not whipping.
6
Pour over the biscuit base, spreading out smoothly, and leave in the fridge to set for at least 2 hours.
7
Slice and serve with the remaining berry compote.

1362

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 150 g digestive biscuits, 110 g butter, 550 ml double cream, 600 g mascarpone cheese, and more.

Yes, Citrus Cheesecake With Berry Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Citrus Cheesecake With Berry Compote

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