New York Cheesecake with berry compote recipe

Name: New York Cheesecake with berry compote recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g (7.1oz) Hobnob (or similar) biscuits; 45 g (1.6oz) granulated sugar; 75 g (2.6oz) unsalted butter; 1 kg (2.2lbs) cream cheese; 200 g (7.1oz) caster sugar; 1 tsp vanilla essence; 0.5 tsp salt; 4 free range eggs; 1 lemon, zest only; 400 g (14.1oz) frozen (or fresh) mixed berries; 3 tsp caster sugar; 1 split vanilla pod (optional)

Servings: persons

200 g (7.1oz) Hobnob (or similar) biscuits
45 g (1.6oz) granulated sugar
75 g (2.6oz) unsalted butter
1 kg (2.2lbs) cream cheese
200 g (7.1oz) caster sugar
1 tsp vanilla essence
0.5 tsp salt
4 free range eggs
1 lemon, zest only
400 g (14.1oz) frozen (or fresh) mixed berries
3 tsp caster sugar
1 split vanilla pod (optional)

1
Start by making the base.
2
Smash up the biscuits in a plastic bag or break down into crumbs in a food processor, then place in a medium bowl and combine with the sugar and melted butter.
3
Press the mixture into the base of a non-stick 23cm cake tin with a removable base and chill for an hour or two to set.
4
Preheat the oven to 150C.
5
In the food processor, process the cream cheese until soft.
6
Add the sugar, vanilla, salt and continue to beat for five more minutes until light and creamy.
7
Now beat in the eggs on by one until smooth.
8
Finally beat in the lemon zest.
9
Pour the batter into the cake tin and bake for 1-1 1/2 hours.
10
If it begins to pick up too much colour, loosely cover the top with foil.
11
It is done when it no longer wobbles in the middle.
12
Once cooked, turn off the oven and open the door.
13
Leave the cheesecake to cool in the oven, with the door open, for an hour or so.
14
Once completely cool, cover the cheesecake and chill in the fridge overnight to set fully.
15
Serve the next day.
16
To make the berry compote, simply warm the berries with the sugar and vanilla, if using, in a medium saucepan.
17
Taste and serve alongside a wedge of the cheesecake.

1467

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 200 g (7.1oz) Hobnob (or similar) biscuits, 45 g (1.6oz) granulated sugar, 75 g (2.6oz) unsalted butter, 1 kg (2.2lbs) cream cheese, and more.

Yes, New York Cheesecake with berry compote recipe 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.

That's it — enjoy your meal!