Cheesecake with Berry Compote

Cook time

35 minutes




  • 150g digestive biscuits, crushed
  • 3 tbsp butter, melted
  • 500g cream cheese, softened
  • ½ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • Grated peel of 1 lemon
  • Berry Coulis:
  • ¼ cup sugar
  • 1½ tbsps boiling hot water
  • 200g frozen raspberries
  • Garnish with fresh strawberries, raspberries and blueberries


  • Prep Time: 15 minutes
    Cook Time: 35 minutes
    Serves: 8
  • Step 1 Line bottom of an 18cm springform pan with parchment paper. Spray bottom and side of pan with nonstick cooking spray. Make an alfoil sling, with 40cm piece of alfoil, folded into three length ways.
  • Step 2 Combine biscuit crumbs and butter in small bowl. Pat crumb mixture onto base of the cake tin, refrigerate.
  • Step 3 Beat cream cheese and sugar in large bowl with electric mixer at medium-high speed 1 to 2 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and lemon peel. Pour batter into crust. Cover pan tightly with baking paper and foil.
  • Step 4 Pour 1 cup water into pot; place rack in pot. Lower cheesecake onto rack using alfoil sling. Secure lid. Press DESSERT, set pressure to HIGH and time to 25 minutes. Make sure Steam Release Dial is in the “Seal” (closed) position. Press START/STOP.
  • Step 5 Once cooking is complete, natural release pressure 5 minutes. Release remaining pressure. Remove pan from pot using foil sling. Remove cover and let stand 20 minutes.
  • Step 6 Run knife around side of pan to loosen; cover and refrigerate at least 3 hours or overnight.
  • Step 7 Just before serving, prepare coulis. In a heat proof jug, add sugar and water, mix and place in microwave for 1 minute, stop and stir in 20 second intervals. Place
    berries and sugar syrup into a blender and process until smooth, strain through a fine sieve.
  • Step 8 Decorate cheesecake with fresh berries and coulis.
  • Crock-Pot® Express Easy Release Multi-Cooker CPE210 Recipe

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