This is a beautiful, simple recipe that is quick, tasty and a great way to finish a meal in style.
A big advantage of this recipe is that it can be done a day or two in advance and be kept in the fridge until ready to eat.
Time: 45 minutes
200g Cream Cheese
190g Caster Sugar
2 Teaspoons of Vanilla Bean Paste
50g Wholemeal Flour
100g Plain White Flour
1 Teaspoon of Baking Powder
350g Mixed Frozen Berries
Large Mixing Bowl
6 Small Glasses or other transparent containers (with enough room for 150-200ml)
1. Preheat the oven to 180 C
2. In a medium sized pot, on a low heat, put in all of the frozen fruit and 80g of caster sugar. Allow to melt and reduce for around 15 or 20 minutes, stirring from time to time to ensure it doesn't burn or stick. Remove from the heat and pour into a bowl to set aside and cool.
3. While the compote is reducing, mix together all of the dry ingredients for the biscuits (50g of wholemeal flower, 100g of plain white flour, 50g of caster sugar and a teaspoon of baking powder) in a mixing bowl. Add in 100g of soft butter and bring together to form one large ball.
4. Divide the mixture into 9 equal parts around the size of golf balls. Place them on a baking tray lined with parchment paper and one by one roughly press them down with a fork. They will be smashed up later so they needn't be particularly tidy. Place in the oven for 10 minutes until golden brown. Set side to cool for a further 10 minutes.
5. While the biscuits and compote are cooling, mix the cheese cake mixture. Into a mixing bowl add 200g of cream cheese, 250g of mascarpone, 60g of caster sugar and 2 teaspoons of vanilla bean paste. Mix together well with a whisk.
6. When they are cooled, it's time to smash the biscuits. Lay a towel out on the work surface and place the biscuits in the centre. Fold the towel over them and smash with a rolling pin or other such heavy blunt instrument until they are well and truly smashed.
7. It is now time to put it all together. In each glass, add around 4 heaped teaspoons of smashed biscuits and press down using the back of the teaspoon. Then, using two other teaspoons, add 1/6 of the cheesecake mixture to the glass. It's difficult to do this without getting the mixture on the sides of the glass. Drop each spoon into the centre of the glass and then smooth them out to the sides one by one. On top of this, add around 3 teaspoons of compote and again spread it evenly around. Place in the fridge until ready to eat.