Recipes/Cheesecake with mulled wine cherry compote

Cheesecake with mulled wine cherry compote

The crustless Basque cheesecake is given a festive twist here with a subtle orange flavour and a mulled wine cherry compote. The cherries are frozen, but bolstered by the more intensely flavoured dried variety and the mulled wine, it makes a delicious accompaniment to the creamy cheesecake. The cheesecake and the compote can both be prepared up to three days ahead and kept refrigerated

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A traditional Bakewell tart consists of a pastry shell filled with jam and almond cream filling, finished with a layer of icing and a cherry on top. My version here replaces the jam layer with fresh plums for brightness and acidity. A little raising agent in the rich nutty filling lightens the crumb, while the layer of white icing has been replaced by a light dusting of icing sugar. Cut into bars, this is a hand-held, portable cake to take with you on a long drive, to a picnic or to pack into a lunchbox, but it’s equally good plated for dessert and served with cream.