Compote is different from jam in that it’s looser in consistency and aside from any natural pectin in the fruit there’s no added stabilizers.
The cheesecake to go with the compote is my variation of Nigella’s Cherry Cheesecake recipe.
Berry Compote
1/2 cup Fresh Strawberries
1/2 cup Fresh Blueberries
1/4 cup Fresh Raspberries
1/2 cup Frozen Dark Cherries
1/2 cup Sugar
The Zest of 1 Lemon
1/4 cup Lemon Juice
1 teaspoon Vanilla Bean Paste or 1 Vanilla Bean (halved and the seeds scraped out)
Roughly chop the strawberries. You want the pieces to be big enough so they won’t disappear when cooked.
Combine all the ingredients in a heavy bottomed sauce pan.
Bring the mix to a boil. Reduce the heat to a simmer and cook uncovered for 20-30 minutes or until thickened and reduced by half.
Be attentive to your compote so it won’t burn.
About halfway through the cooking time smash up the berries with a fork.
Cover and refrigerate overnight before using.
If you’d like to make this and fresh berries are not in season just use a package of frozen mixed berries.
No Bake Cheesecake
1 3/4 cups (that’s about two sleeves) crumbled Graham Crackers
8 tablespoons Melted Butter
14 oz (2 packets) Cream Cheese (Room Temp)
1/2 cup Confectioners’ Sugar
1 teaspoon Vanilla Bean Paste
The Zest of 1 Lemon
1 teaspoon Lemon Juice
1 1/4 cup Heavy Cream
Place the graham crackers into the bowl of your food processor and pulse until they are fine crumbs.
Add the butter through the feed tube and process until the mixture clumps together and resemble wet sand.
Add a touch more butter if the mixture seems too dry.
Press the crust mixture into a 8-9 inch springform pan, pressing a bit up the sides to form a small lip.
Place the pan into the freezer while you get on with the cheesecake mixture.
Whip the cream cheese, confectioner’s sugar, vanilla bean, and lemon zest and juice until smooth.
Whip the heavy cream until stiff peaks form.
Fold the cream into the cream cheese mixture, combine well.
Spoon the filling on to the graham cracker crust and smooth the top.
Refrigerate overnight.
Use a warm knife to cut the slices and serve with the berry compote.
This was so light and smooth and EASY to make I’m not sure if I’ll ever bother with a traditional cheesecake again!
Print this recipe? Berry Compote
Kathleen Rear 