Tuesday, September 24, 2013

Recipe: Gordon Ramsay's Cheesecake with Berry Compote


We've been watching old episodes of Gordon Ramsay's The F Word and enjoy trying some of them. In  Season 4 Episode 6 he makes a Vanilla Cheesecake with Berry Compote. The dessert is really a deconstructed cheesecake. It varies from traditional cheesecakes in many ways;  the crumbs that normally form the crust are used as a topping; the recipes doesn't require any eggs; it is no-bake.
Personally, I find it more of a mousse than a cheesecake.  The cookie topping is absolutely delicious and the berry compote is mouth watering.
I used frozen berries instead of the fresh that were called for in the recipe. The flavor was still out of this world, but far more soupy than Gordon's recipe. This was not a problem for me, as I enjoy the sauce.
The cheesecake is light tasting, despite being made from heavy cream, but it is the combination of vanilla and lemon that make it light and tasty. In the future, I would make smaller portions of cheesecake and more cookie topping. I also use vanilla extract instead of a scraped vanilla bean
Here's a link to the recipe, but below is my modified version.  The recipe is broken into three parts; topping, berry compote and cheesecake. Recipe makes 2 portions.

Cheesecake - 
3/4 cup heavy cream
1/2 cup cream cheese
1/3 cup sugar
1 T vanilla extract
1 tsp lemon juice

Whip cream until stiff. In a separate bowl, mix cream cheese, sugar and vanilla extract until combined. Mix in lemon juice.  Fold in half the whipped cream into the cream cheese mixture.  Then add the remaining whipped cream and combine.
Fill glasses or ramekins with the mixture and refrigerate until ready to serve.  (Gordon fills food ring or collar with the mousse, then heats it with a torch to remove it.)

Topping - 

4 graham crackers, crushed (or vanilla wafers or dry cookies)
2 T butter
1/4 cup sugar

In a fry pan, melt sugar until liquid. Watch it carefully as it can burn easily.  Add butter and as it fizzles swirl pan around to mix it. Sprinkle cookie crumbs in melted mixture and stir until coated.  Remove from heat and place crumbs in a dish to cool.

Berry Compote

3-5 strawberries, cleaned and washed
1/2 cup blueberries
or
1/4 cup frozen strawberries and 1/2 cup frozen blueberries

1/4 cup sugar
1/4 cup creme de cassis or Chamboard

Melt sugar in a frying pan.  When sugar melts, add berries and swirl berries around.  Once berries are coated, add creme de cassis.  (If sugar has crystalized, don't worry the addition of the liquor will melt it.) Once mixture returns to a simmer, remove from heat and let cool.

When ready to serve, place the cheesecake on a dish.  Sprinkle cookie crumbs on top.  Serve with a pitcher or bowl of compote.
Alternately, remove cheesecake from collar (carefully, it is soft) and place on a plate.  Sprinkle with topping and place compote around it.


3 comments:

DowntownMAN said...

hi,

May I ask if you put the cream cheese mixture in a glass, how are you gonna release it from it? (I cannot find a chef's ring from where I live)
Another thing is that my cheese cake always collapses once it is released from the glass, not sure the portion between cream and cream cheese.

Ben

DannyB said...

Hi Ben. If you use a glass (something like a ramekin?) Just rub some butter on the glass and then shake sugar on the butter, trying to cover all the butter mixture. You can also use cookie crumbs instead of sugar - but if you want to keep the mixture white, I would try sugar...
Then, add your cream cheese mixture and continue with the recipe.
The butter/sugar should act as a release agent of sorts.
You may have to run a spatula or knife around the completed mixture before releasing.

DowntownMAN said...

thank you very much!
Let me try :)