Cheesecake with Plum Compote

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cheesecake plum compote 1

You may have noticed my sporadic presence online over this summer and I think I must, unfortunately, now call an end to what was nicknamed a “summer break” but was more a sofa-slumped summer due to the soggy weather which prevailed. I kept waiting for the hot summer sun to beckon me into one of my new summer dresses but, much to my husband’s dismay when he saw the credit card bill, they all remain unworn, hanging limply in the wardrobe waiting for better luck next year.

And so before I knew it, plums have come into season and the farmers markets are now a celebration of autumnal red, yellow and green.

The beginning of autumn also signals the release of many new cookbooks, their publication often intended to provide gift-wrapped inspiration for the coming Christmas season. But with Christmas seemingly too far off in the distance for me, I frequently find myself indulging in a new cookbook or two at this time of the year. One such anticipated purchase has been Plenty More by Yotam Ottolenghi.

Having enjoyed the recipes from Ottolenghi’s earlier vegetarian cookbook, Plenty, I was anxious to be enticed and inspired by some new recipes, but was instead surprised that the first recipe to really catch my attention was this Set Cheesecake with Plum Compote. I’m always impartial to a cheesecake for dessert, and because I can never seem to make a baked cheesecake work, the no-bake versions appeal to me even more.

cheesecake plum compote 2

Whilst the plum compote makes this dessert suitably autumnal, the star of this dish is the toasted crumble topping, comprised of crushed hazelnuts and black sesame seeds (also called Nigella seeds or kalonji), which lends the requisite crunch and nubbly texture to this dish.

This cheesecake is actually a deconstructed cheesecake, although a bit more upmarket than the Cheesecake Verrines with Passionfruit & Raspberries which I have previously posted on this blog. I find Ottolenghi’s version to be quite rich, so a little goes a long way. To this end, I prefer to serve a few small scoops of cheesecake mixture per bowl, and to let guests help themselves at the table to as much compote and crumble as they like.

In the short time that I’ve owned this book, I’ve made this cheesecake so often that I’m already starting to think about what other fruits would go well once the plum season comes to an end. The cheesecake mixture needs about 24 hours to set in the fridge, and both the crumble and compote keep well for several days. This means it is the perfect dessert to make well ahead of time if you have guests coming over.

This recipe for Set Cheesecake with Plum Compote is a variation of a version served with greengage compote which Ottolenghi posted in his column for The Guardian and which you can find here.

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If you have made this dish, I would love to hear how it turned out! Please leave a comment below and share your photos on Instagram, Facebook or Twitter using #eatlittlebird

 

 

 

7 Comments

  1. Rushi 20 October 2014

    I’ve been popping in to check if there were any new posts and it’s great to have you back 😀 Plenty more is on my wishlist so hopefully I’ll own a copy by Christmas. I’m loving the sound of this deconstructed cheesecake, that way you don’t have to stand in front of an oven praying that there won’t be a gigantic crack in your cheesecake…
    xx

    Reply
    • Eat, Little Bird 21 October 2014

      Hi Rushi! Hope you have been well 🙂 My baked cheesecakes never seem to set, so no-bake cheesecakes are the foolproof option for me. This is my new dinner party dessert!

      Reply
  2. mycookinghut 22 October 2014

    Looks like a delicious recipe! I love all compote and this plum one I haven’t tried before!

    Reply
    • Eat, Little Bird 26 October 2014

      I love all types of compote too – we eat compote in place of jam at breakfast most days. In fact, my husband and I had most of the leftover plum compote from this recipe at breakfast the following day!

      Reply
  3. Paula 22 October 2014

    I felt in love with this photo (will, with the dessert), since I saw the picture in Facebook 😛

    Thanks for ‘enlarge’ it 😛 That day (I’m talking again about Facebook photo) I saved the recipe, and I haven’t prepare yet. I’m going to make this weekend, I bought mascarpone not knowing what I would do! Thanks for remind me! Even if this was not your intention.
    Perhaps I use figs!

    Oh, that’s true, I only went for a couple of weeks there, but it can be sunny one day, and suddenly, it starte rain, a biiiiiiiig rain!! With that wather, who dares to wear summer dress in the morning? 😛

    Have a nice week, Thanh!!

    Reply
    • Eat, Little Bird 26 October 2014

      Hi Paula!

      Ooh, I think this cheesecake would be lovely with a fig compote. In fact, I think it would be really nice with most fruit compotes, although something not too sweet would be best.

      We are in San Francisco at the moment so I’m finally getting to enjoy some nice, warm weather 🙂 But I didn’t bring my dresses … oops!

      Reply
  4. Stuart 14 May 2015

    Just a quick note that black sesame seeds are actually not the same as kalonji, they’re just a black version of sesame seeds while kalonji have a very distinct flavour to them. I can imagine that either would work well though 🙂

    Reply

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