For the recipe Baked Vanilla Cheesecake with Blueberry Compote
|200 g||Digestive Biscuits crushed|
|100 g||Dr. Oetker Milk Chocolate Chips|
|100 g||Butter melted|
|600 g||Cream Cheese|
|200 g||Caster Sugar|
|15 ml||Dr. Oetker Select Vanilla Extract with Seeds (1tsp)|
|Eggs Medium x 3|
|30 g||Cornflour (2 tbsp)|
|2||Dr. Oetker Ground Arrowroot Sachets|
|30 g||Caster Sugar (2 tbsp)|
|30 ml||Lemon Juice (1 lemon)|
Heat the oven to Gas Mark 3/170°C. Mix the biscuit crumbs and Chocolate Chips with the melted butter and press into a lightly greased 20cm spring-clip cake tin. Chill well.
Whisk together the cream cheese, mascarpone, caster sugar, Vanilla, eggs and cornflour until smooth, then pour into the tin and level. Bake for 50 mins-1 hr. Allow to cool.
To make the compote, put all the ingredients into a small saucepan and bring to a simmer. Allow to thicken for a few mins, then cool in the fridge. Serve the compote poured over the cheesecake.
1 serving = 206g
|Per serving||Per 100g/ ml|