easiest way to prepare speedy perfect White chocolate and mascarpone cheesecake with mulberry compote

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, White chocolate and mascarpone cheesecake with mulberry compote. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White chocolate and mascarpone cheesecake with mulberry compote is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. White chocolate and mascarpone cheesecake with mulberry compote is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 120g (2/3 cup) blanched almonds, toasted
  • 200g Arnott’s Nice biscuits
  • 100g butter, melted, cooled
  • 500g cream cheese, at room temperature, chopped
  • 200g (1 cup) mascarpone
  • 200g creme fraiche
  • 100g (1/2 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 200g white chocolate, melted, cooled
  • 3 eggs, lightly whisked
  • Fresh mulberries, to serve

Method

  • Step 1
    Grease the base and sides of a 23cm (base measurement) square springform pan and line the base with baking paper.
  • Step 2
    Pulse the almonds in a food processor until coarsely chopped. Transfer to a bowl. Process biscuits until smooth. Add butter and process until combined. Add almonds. Pulse until just combined. Press into the base of the prepared pan. Cover and place in the fridge for 30 minutes to chill.
  • Step 3
    Preheat oven to 160C/140C fan forced. Clean the food processor and process the cream cheese, mascarpone, creme fraiche, sugar and vanilla until smooth. Add the chocolate and process until combined. Add the eggs. Process until just combined. Pour over the base and bake for 40 minutes or until just set in the middle. Turn the oven off. Leave the cheesecake in the oven, with the door ajar, for 2 hours to cool. Cover and place in the fridge for 4 hours or overnight to chill completely.
  • Step 4
    For the mulberry compote, heat the mulberries, sugar and water in a saucepan over low heat, stirring occasionally, for 3-5 minutes or until the sugar is dissolved and simmering. Set aside to cool slightly.
  • Step 5
    Serve cheesecake drizzled with the compote and topped with fresh mulberries.

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