New York Cheesecake with berry compote recipe

Recipes

Matt Tebbutt
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"This recipe comes from a native New Yorker and they know how to make a good cheesecake!" - Matt Tebbutt.

You'll need to prepare this one the day before you eat it, as it needs time to set.

For the base

For the cheesecake

For the compote

Start by making the base. 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. 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.
Preheat the oven to 150C. In the food processor, process the cream cheese until soft. Add the sugar, vanilla, salt and continue to beat for five more minutes until light and creamy. Now beat in the eggs on by one until smooth. Finally beat in the lemon zest.
Pour the batter into the cake tin and bake for 1-1½ hours. If it begins to pick up too much colour, loosely cover the top with foil. It is done when it no longer wobbles in the middle.
Once cooked, turn off the oven and open the door. Leave the cheesecake to cool in the oven, with the door open, for an hour or so. Once completely cool, cover the cheesecake and chill in the fridge overnight to set fully. Serve the next day.
To make the berry compote, simply warm the berries with the sugar and vanilla, if using, in a medium saucepan. Taste and serve alongside a wedge of the cheesecake.

This recipe was devised by Andy Bates for the Kenwood Around the World in 80 Plates campaign.

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