Basque Cheesecake with Christmas Spiced Berry Compote

INGREDIENTS

• Butter, for greasing
• 850g full-fat cream cheese
• 250g Dunnes Stores caster sugar
• 6 Dunnes Stores large eggs
• 200ml Dunnes Stores double cream
• 2 tsp vanilla bean paste
• Pinch of salt
• 3 tbsp plain flour

For the Christmas compôte:

• 1 bag Dunnes Stores frozen mixed berries
• 3 tbsp caster sugar
• 1 tbsp cornflour
• 1 tsp vanilla bean paste
• Peeled zest of 1 orange
• 2 cinnamon sticks

METHOD

1. Preheat the oven to 220°C/200°C fan. Butter a 23cm, deep, springform cake tin and line with two sheets of baking parchment crossing the tin so that it is covered completely and comes a good way up over the side of the tin - the cheesecake will puff up and rise during cooking and having this overhand prevents the mixture from spilling out over the oven.
2. Beat the cream cheese and caster sugar together in the bowl of a stand mixer until silky and no longer grainy when you rub a bit between your fingers.
3. Beat the eggs in one at a time, beating really well in between each addition. Scrape down the bowl then beat in the cream, vanilla and pinch of salt.
4. Sift the flour over the top then mix in, beating for 5 more minutes. Pour into the prepared tin and give the tin a sharp bang on the work surface to release any bubbles. Bake in the middle of the oven for 45 minutes until it is deep brown on top but still with a slight wobble. It will puff up above the level of the tin but will fall back after cooking.
5. Remove from the oven and leave to cool completely in the tin; it will fall and crack as it cools.
6. Meanwhile, for the roasted berries, turn the oven down to 180°C.
7. Add the berries to a bowl with the sugar, cornflour, vanilla bean paste, orange zest and cinnamon sticks. Mix well to combine then add to a baking tray and cook for 20 minutes, stirring once, until the berries are broken down, glossy and juicy.
8. Remove the berries from the oven and allow to cool slightly then serve with slices of the cheesecake.