New York Cheesecake with Fruit Compote
New York Cheesecake with Fruit Compote
Submitted by Corporate Chef Andy Stewart
Desserts
Ingredients
- 1 package graham crackers
- 3 tablespoons butter, melted
- 1 tablespoon Fustini’s Meyer Lemon olive oil
- 1 1/2 pounds cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- zest from one lemon
- 1 teaspoon Fustini’s Sicilian Lemon Balsamic Vinegar
- 1-pint raspberries
- 1 teaspoon Fustini’s Raspberry balsamic
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- 1-pint strawberries, sliced
- 1/2 pint blueberries
Directions
- Preheat oven to 325 degrees. Place graham crackers in the food processor and pulse to make a fine crumb. Combine the crumb, melted butter and Fustini&rsquo,s Meyer Lemon olive oil in a bowl and stir thoroughly. Press mixture into the bottom of an 8-inch springform pan and place it into the oven. Bake for 12 minutes or until golden brown. Remove from the oven and let cool.
- Place cream cheese and sugar in the bowl of a mixer fitted with the paddle attachment. Mix until creamed and add eggs, one at a time, making sure to scrape the sides down as needed. Add lemon zest and Fustini&rsquo,s Sicilian Lemon Balsamic Vinegar and mix well. Pour mixture into prepare springform crust and place it into preheated oven. Bake until riser and fully cooked - 30 to 45 minutes. Let cool and chill for 2 hours before serving.
- Place 1/2 pint raspberries, Fustini&rsquo,s Raspberry Balsamic Vinegar, sugar and lemon juice in a small saucepan. Place over low heat and cook until raspberries break down and sugar is dissolved. Press through a fine-mesh sieve to remove the seeds. Place the rest of the raspberries, strawberries and blueberries in a bowl and pour the warm raspberry puree over the top. Gently stir together and serve immediately.
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