Cheesecake with red fruits: to repeat until you are tired Find the recipe with all the ingredients on my blog. You can print it, follow it step by step and find super useful tips: https://isabelvermal.com/cheesecake-c... Difficulty: easy Servings: 16 units Playlists: Time needed Preparation and assembly: 30 minutes Cooking: 2 hours Cooling: 6 to 8 hours Total: 8:30 hours Red Fruit Compote Ingredients 400 g Frozen red fruits 60 g White sugar a few drops/1 tbsp Lemon juice Optional for a more sustained compote 2 tbsp/15 g Corn starch/cornstarch 2 tbsp/20 cc Cold water Step by step 1. Place the berries, sugar, and lemon juice in a saucepan and cook over low heat for approximately 30 minutes. Stir occasionally. 2. Optional: To thicken the compote, hydrate the starch in cold water. 3. Once the compote is cooked, add the starch mixture little by little, it is not necessary to add it all. Stir. 4. Let it boil, stirring constantly. 5. Let it cool and store in the refrigerator. Cheesecake Base Ingredients 200 g Cookies 75 g Butter/Unsalted butter Step by step 1. Preheat the oven to 120°C. 2. Prepare a 20cm diameter and 7cm high mold with parchment paper on the base. 3. Process the cookies. 4. Add the melted butter. Process until it becomes like a wet sand. 5. Place the preparation in the mold and compact it well against the base. 6. Set aside. Cream Ingredients 340 g Cream cheese 1 unit/ 13 g Orange zest 200 g White sugar 3 units Eggs 110 g Heavy cream or cream Step by step 1. Place the cream cheese in a bowl and stir with a rubber spatula or mixer to make sure it is creamy. 2. Add the orange zest, sugar, eggs and cream. Mix with the rubber spatula. 3. Place the mixture on top of the compacted cookie base. 4. Bake in a bain-marie in a tall dish that can hold a good amount of water. Cover the pan with a silicone mat or aluminum foil. 5. Bake for 1 hour and a half or until it no longer makes waves when you move it. 6. Let it cool to room temperature, cover and refrigerate for 6 to 8 hours. Assembly Step by step 1. Unmold the cheesecake and place it on the cake stand. 2. Place the berry compote on top. Tips and tricks If you add starch to the berry compote, it is important to cook the preparation well. You do not need to add all the hydrated starch to the compote, add it little by little and stir until you reach the desired consistency. It is important to compact the base of the cheesecake well so that the base of the cake does not crumble later. To make the cream, I recommend a couple of brands of cream cheese that are very durable and are ideal for this preparation: Philadelphia, Finland or Milkaut Professional. If you have another, less durable cheese, don't worry, you can make the recipe the same way! But it will take longer to bake. When making cheesecake: Only use the electric mixer to beat the cream cheese to avoid cracks on the surface. To make sure no water gets into your cake when you cook it in a bain-marie, wrap the base with aluminum foil underneath and around the mold so that water does not come into contact with the mold. I recommend that you use warm water for the bain-marie so that it starts cooking faster. Make sure that during cooking you do not run out of water, and do not let the water boil in the bain-marie! See you on my networks! ❤ INSTAGRAM: / isabelvermal FACEBOOK: / isabelvermal YOUTUBE: / isabelvermal TIKTOK: / isavermal PINTEREST: https://www.pinterest.es/ivermal/ If you liked the video, give it a ???? like and share it so more people can enjoy it ❤️ ✨Subscribe for free✨ on YouTube to find out about all my recipes! ???? #pastry #bakery #pastry #patisserie #pastry #bakery #cake #cake #cakes #pastrychef #pastrylove #chef #creativepastry #food #sweet #cake #cakes #sweet #sweets #dessert #homemade #artisanalpastry #creativepastry #isabelvermal #yummy