An easy lemon cheesecake with blackberry compote, – a cheesecake without gelatine.
It is quick to make, – in fact this cheesecake can be put together in under 15 minutes and served straight away.
Cheesecake in 15 minutes, – it doesn’t get any easier. It doesn’t need to set in the fridge like a regular cheesecake made with gelatine, – which makes it the perfect dessert when time is short.
You can easily make them the day before and keep them in the fridge. I would recommend waiting to top them with the blackberry compote, though, – so it doesn’t seep through and make the dessert look dull and rather less pretty.
The blackberry compote needs to simmer for 20 minutes and cool completely before it goes on top of your cheesecake in a glass, – so that is actually the most time-consuming part of this recipe.
I hope you’ll give my easy blackberry cheesecake a try.
You may also like my 2 other versions of cheesecake without gelatine – click here for the recipes.
Cheesecake in a glass with blackberry compote
Ingredients
Biscuit base
- 175 g digestive biscuits
- 50 g butter
- 1 lemon, finely grated zest
Cheesecake cream
- 200 g full-fat cream cheese
- 250 ml whipping cream (38% fat)
- 1 lemon, juice of – about 50 ml
- 50 g icing sugar
- 2 tsp vanilla sugar or 1/2 vanilla pod
Blackberry compote
- 250 g blackberries
- 100 g caster sugar
- 1/2 vanilla pod, seeds and the empty pod
- 1 tbsp water
To serve
- Crystallised white chocolate – click here for the recipe
- Mint or lemon balm
- Fresh blackberries
Method
Blackberry compote
- Put the blackberries, sugar, vanilla seeds, water and the empty vanilla pod in a small saucepan and bring to the boil.
- Once the compote is boiling, turn the heat down to medium, – and let it simmer for about 20 minutes.You should be able to see the liquid thickening, – if not, turn the heat up a little.
- Put it in the fridge and let it cool completely before using.
Biscuit base
- Melt the butter in a saucepan and take it off the heat.
- Blitz the biscuits and lemon zest to fine crumbs, and stir them into the butter.
- Divide the biscuit mixture between 6 serving glasses. Don’t press the crumbs down as you would for a classic cheesecake, – they should just sit in a loose, even layer.
Lemon cheesecake without gelatine
- Put the cream cheese, cream, icing sugar, vanilla and lemon juice in a bowl, – and whisk until the mixture thickens. Take care not to over-whisk, – the cream should stay soft and smooth.
- Spoon the cheesecake cream into a piping bag, which makes it easier to control, and pipe it over the crushed biscuits. Make sure it reaches right out to the sides, so the blackberry compote doesn’t run through too much.
- Spoon a couple of generous spoonfuls of blackberry compote on top, and decorate with fresh blackberries, mint or lemon balm and crystallised white chocolate, if using.
Nutrition
Premium
Jeg lavede denne skønne dessert i går, først fik vi din dejlige gullasch suppe. Begge dele var bare lækkert.
Hejsa
Ej hvor er det dejligt at høre – tusind tak:)
Warm wishes, Dianna
H.ar lavet den skønne dessert med skovbær fra frost – det smagte så lækkert
Hej Helle
Ej en god idé, det lyder så lækkert 🙂
Warm wishes, Dianna
Super nem og lækker. Fungerer med alle slags mørke frosne bær
Hejsa
Hvor gør det mig bare mega glad at høre – tusind tak fordi du giver dig tid til at skrive 🙂
Rigtig godt nytår:)
Warm wishes, Dianna
Super lækker og nem
Hejsa
Det er jeg så glad for at høre, tusind tak 🙂
Warm wishes, Dianna
Kan man lave den dagen før ?
Hej Gaby
Sagten ja 🙂 Vent med at toppe med kompotten til inden servering, så den ikke løber igennem 🙂
Warm wishes, Dianna
Så lækker og virkelig nem !
Har lavet den 3 gange og den spiller bare
Hej Shanna
Tusind tak for de søde ord, hvor gør det mig glad at høre 🙂
Warm wishes, Dianna
Kan man bruge hindbær i stedet ?
Hej Isabella
Det kan du sagtens gøre ja:)
Warm wishes, Dianna