Ok, OK, I know we all want to be healthy right now, but would you look at that? And Valentine's Day is a few weeks away, so we all know we're just going to start indulging again, so let's start now.
Man, I am the worst influence ever.
I love me some cheesecake. Smooth, creamy, sumptuous. I know that berries are out of season, but I brought them back into season by putting a pinch of all-spice in the compote, making these feel nice and wintery.
Oh man. Would you look at that? I don't mean to toot my own horn, but wow. My mouth is watering just thinking about the wonders of this cheesecake.
Obviously, this isn't supposed to happen. It looks more like a souffle than a cheesecake. It still makes me want to faceplant right into this.
Is it time to break our New Years diets yet? No? Too soon?
Vanilla Bean Cheesecake with Spiced Berry Compote
Vanilla bean Cheesecake Recipe adapted from Joy of Baking
32 ounces cream cheese, room temperature(use full fat, not reduced or fat free cream cheese)
1 cup granulated white sugar
3 tablespoons all purpose flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream (double cream)
1 tablespoon lemon zest
2 vanilla beans
2 cups graham cracker crumbs
1/4 cup granulated white sugar
1/2 cup unsalted butter, melted
2 tsp cinnamon
Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Wrap the outside of the pan with aluminum foil. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.
For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan, Cover and refrigerate while you make the filling
For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.Scrape down the sides of the bowl. Add the whipping cream, lemon zest, and beat until incorporated. Split open your vanilla beans and scrape out the seeds and guts inside the bean. lRemove the crust from the refrigerator and pour in the filling. Place the cheesecake pan a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 -90 minutesor until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool completely before covering with plastic wrap. Refrigerate several hours, preferably overnight. Top with compote
Spiced Berry Compote
1 cup blueberries
1 cup raspberries
1 cup blackberries
Select about 1/2 cup of the a mixture of the berries and set aside. These will be added raw to the cooked compote; set aside.
Place the remaining berries in a medium saucepan.
Use a fine grater or a Microplane to zest the lemon. Add 1 teaspoon of the zest to the pan. Squeeze 1 tablespoon of juice from the lemon and add to the pan. Add the sugar and stir to coat the fruit.
Place the pan over medium-high heat and cook, stirring often to dissolve the sugar. By the time the sugar has dissolved, the fruit will have released a lot of juice. Boil for about 4 minutes to reduce the liquid somewhat, then reduce the heat and simmer for another 2 minutes, or until the rhubarb is soft. Don’t worry if some of the rhubarb falls apart.
Remove from the heat and stir in the reserved berries. Cool to room temperature, then refrigerate in a covered container until cold. (This makes about 4 cups of compote, but the extra will keep for a couple of weeks and is delicious for breakfast with some greek yogurt.
Get more deliciousness at Almond Cake with Strawberry-Rhubarb Compote Recipe | Leite's Culinaria