Cheesecake with Berry Compote

 

Yield: 1 pc 7” pan 

Portion size: 8 slices

Method: Plated desserts/ Custards

 

Ingredients:

60g graham

20g butter

300g cream cheese

60g sour cream

105g sugar

5g flour

2 pcs eggs

2 pcs egg yolks

2.5 ml vanilla

1 recipe tropical fruit compote

 

Mise en place:

1. Cream Cheese, sugar
2. Egg, egg yolk
3. Sour cream, flour

 

Procedures:

1. Cover the cake ring with 2 layers of foil.
2. Melt the butter on small pot under heat. Then mix the melted butter with crushed graham. Put in the cake ring. Press down with spoon.  Freeze for 10 minutes.
3. Mix cream cheese in the mixer using paddle attachment; until no lumps visible. Then add sugar while mixing at low speed until creamy.
4. Add egg yolk one at a time, then eggs one at a time while mixing. Then add sour cream, vanilla and flour. 
5. Add the batter on top of  graham in the cake ring on half sheet tray.
6. Add room temp  water on  the tray, then bake at 300F for 30-45 minutes.
7. Cool down, plastic wrap; then freeze.

Berry compote:

100 g frozen raspberries

150 g frozen strawberries

50 g white sugar

15 g water

10 g cornstarch

10 g water

 

Instruction: 

1. In a saucepot, combine berries, sugar, and first portion of water. Bring to boil, turn down to simmer.
2. In a small bowl, combine cornstarch and second portion of water. Add to berry mixture.
3. Stir occasionally until thickens.
4. Remove from heat. Transfer to a plate to cool.