I like to make this recipe - mascarpone and wild honey cheesecake with lemon shortbread and summer berry and basil compote - as individual cheesecakes, but you can make one large one if you prefer. The berry compote is a good way to use up berries if they are a little bruised or overripe. For this recipe, I prefer the compote cold. However, if you would like to serve it warm, that also works. It’s important the cream cheese and mascarpone are at room temperature, so it’s easier to mix them together.
Ingredients:
Four lemon shortbread biscuits
150g mascarpone (room temp)
100g cream cheese (room temp)
50ml whipping cream
1 tbsp icing sugar
1 tsp vanilla extract
3 tbsp wild honey
For the compote
50g raspberry
50g strawberries (cut in ¼)
50g blueberries
50g blackberries
1 tbsp wild honey
2 tbsp granulated sugar
½ tsp of vanilla extract
1 tsp fresh basil chopped
Method:
Take four 6cm metal rings on four small serving plates. Crush the biscuits in a bag with a rolling pin, and then divide between the rings, pressing down to form the base.
Mix the cream cheese, mascarpone and cream in a large bowl. Now add the icing sugar, honey and vanilla. Spoon the cream cheese mixture into the metal rings and then spread the top flat and chill the cheesecake until ready to serve.
To make the compote take a small pot, now add the berries, icing sugar and honey, cook on a low heat for five to eight minutes occasionally stirring. Take off the heat and allow to cool, place in-to a small bowl now add the basil and vanilla.
To serve unmold the cheesecake using a small sharp knife. Place back on the plate and pour the compote on top.
