For the recipe Best Baked Vanilla Cheesecake with Blueberry Compote
|200 g||Digestive Biscuits (Crushed)|
|100 g||Dr. Oetker Milk Chocolate Chips|
|100 g||Unsalted butter (Melted)|
|600 g||Cream Cheese|
|200 g||Caster Sugar|
|30 ml||Dr. Oetker Madagascan Vanilla Extract (2tsp)|
|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 170°C/Gas mark 3. Mix the biscuit crumbs and chocolate chips with the melted butter in a mixing bowl.
Press the mixture into a lightly greased 20cm spring-clip cake tin. Chill well.
In a separate bowl, whisk together the cream cheese, mascarpone, caster sugar, Vanilla Extract, 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 the blueberries, Ground Arrowroot, water, sugar and lemon juice into a small saucepan and bring to a simmer. Allow to thicken for a few minutes, and then cool in the fridge. Serve the compote poured over the cheesecake.
|Per Serving||Per 100 g / ml|