Quick Cheesecake with raspberry compote
It should take you less than 15–20 minutes to make this quick and easy cheesecake so it is ideal for impromptu dinner parties as well as sweltering summer days when you can’t bear to turn on the oven.
If you do have some time, you can prepare the cheesecake base and raspberry compote in advance. Then simply layer them into individual serving glasses to set in the refrigerator.
Simply spoon over the biscuit topping when you are ready to serve!
For the raspberry compote
50g caster sugar
A twist of cracked black pepper from a grinder
Juice of ½ lemon
For the cheesecake
250g cream cheese
90g icing sugar, sifted
½ vanilla pod, split in half, seeds scraped out with a knife
250ml double cream
For the crumble topping
85g digestive biscuits
15g unsalted butter, melted
1. First, prepare the raspberry compote. Tip the raspberries and sugar into a heavy-based saucepan and add the pepper. Gently heat the mixture, stirring initially, until the sugar dissolves and the raspberries start to break down. Remove from the heat and add the lemon juice.
2. Transfer to a bowl and leave to cool completely. If not using soon, cover the bowl with cling film and keep in the fridge until ready to serve.
3. Put the cream cheese, icing sugar and vanilla seeds into a large mixing bowl. Beat the mixture together with a whisk until well combined. Whip the double cream to firm peaks in another bowl, then fold into the cheese mixture. If not using immediately, cover the bowl with cling film and keep in the fridge.
4. For the crumble topping, put the digestive biscuits into a clean plastic bag and crush them with a rolling pin to fine crumbs. Tip into a bowl and mix with the melted butter. (You can make this a few hours ahead, but store the crumble in an airtight container.)
5. To assemble the cheesecakes, spoon the cheese mixture into individual glasses or bowls. Spoon over the raspberry compote and then the crumble topping. Serve at once.