Citrus Vanilla Compote For Cheesecake Recipes

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and zest; cut in butter until crumbly. Press onto bottom of prepared pan. Bake until edges are lightly browned, 25-30 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Divide batter into thirds. To 1 portion, add lime juice, lime zest and green food coloring. Pour batter over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, about 25 minutes., Meanwhile, to another portion of batter, add lemon juice, lemon zest and 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lime layer. Return to oven; bake until center is just set and top appears dull, about 25 minutes., To remaining batter, add orange juice, orange zest, red food coloring and remaining 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lemon layer., Return to oven; bake until center is just set and top appears dull, 30-35 minutes. Carefully remove pan from oven., In a small bowl, whisk topping ingredients. Gently spoon over cheesecake in small dollops; spread carefully. Return to oven; bake 5 minutes., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with orange, lime and lemon slices. Refrigerate leftovers.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon zest; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle. , Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll half the dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan. , Place on a baking sheet. Bake at 400° for 6-8 minutes or until lightly browned. Cool completely on a wire rack. , Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal., For filling, in another large bowl, beat the cream cheese, sugar, flour, lemon and orange zest and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet. , Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight.

Steps:

• Cut peels from grapefruit and orange. Cut pith from peels, and slice into very thin strips. Slice fruit along membranes to release segments into a bowl. Squeeze juice from membranes into bowl; discard membranes. Pour cup juice through a fine sieve into a small bowl.
• Bring a medium saucepan of water to a boil. Cook citrus peels for 1 minute; drain. Bring cup water, the sugar, and vanilla seeds and pod to a boil in a clean medium saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to low. Add reserved juice and peels and the salt; cook for 2 minutes. Let cool completely.
• Discard vanilla pod. Toss syrup with reserved fruit.

Steps:

• Stir together cookie crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press crumb mixture firmly onto bottom and up 1 inch on sides of an 8-inch square or 9-inch round springform pan; set aside.
• Sprinkle gelatin over 1/4 cup warm water in a small bowl. Let stand 7 minutes to soften. Stir until gelatin is dissolved; set aside. Beat cream with an electric mixer until stiff peaks form; set aside.
• Put egg yolks and remaining 1/2 cup sugar in a medium bowl. Scrape in vanilla seeds; whisk until mixture is pale and thick, about 2 minutes. Add ricotta, zests, lemon juice, salt, and gelatin mixture; gently stir until smooth. Set aside.
• Beat egg whites in a clean mixing bowl until they hold stiff peaks. Gently fold whipped cream and then whites with a rubber spatula into ricotta mixture.
• Pour filling over crust. Refrigerate, uncovered, 3 hours or overnight. Before unmolding, run a knife around edge of cake. Serve with citrus-vanilla compote.

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, brown sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, granulated sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients; pour over crust.
• Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Steps:

• Preheat oven to 375 degrees. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the zest, and salt in a large bowl.
• Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.
• Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Serve with citrus-vanilla compote.

Steps:

• Cut peels from citrus; cut peels into very thin strips. Set aside. Cut pith from citrus. Working over a bowl to catch fruit and juices, cut fruit segments from membranes. Squeeze juice from membranes into bowl. Pour 1/4 cup juice through a fine sieve into a small bowl; set aside.
• Bring a medium saucepan of water to a boil. Add peels; boil 1 minute. Drain; set aside. Bring sugar, 1/4 cup water, and vanilla bean to a boil in a clean medium saucepan over medium-high heat, stirring until sugar is dissolved. Reduce heat to low. Add reserved juice, peels, and the salt; cook 2 minutes. Let cool completely.
• Discard vanilla bean. Toss syrup with reserved fruit.

Steps:

• Place the digestive biscuits in a plastic bag and crush thoroughly with a rolling pin. Using a food processor, blend the crushed biscuits with the melted butter. Scoop into a cake tin and press down well, patting as you go.
• For the compote, heat the blueberries and raspberries with 30g of the caster sugar and a little water for about 10 minutes until reduced. Mix the double cream, mascarpone, the remaining 30g caster sugar, gelatin, fruit zests, and a small amount of the compote together, stirring, not whipping. Pour over the biscuit base, spreading out smoothly, and leave in the fridge to set for at least 2 hours. Slice and serve with the remaining berry compote.