Spiced Basque cheesecake with autumn compote recipe

1. Preheat the oven to gas 8, 230°C, fan 210°C. Grease and line a 20cm springform cake tin with a large square of baking paper so the edges overhang.
2. In a large mixing bowl, use a wooden spoon to beat the cream cheese until loosened. Add the soured cream and beat to combine. Add the cream and sugar; beat again until combined and the sugar has dissolved. Add the eggs, 2 at a time, beating until smooth.
3. Put the flour in a small bowl, add a large serving spoonful of the cheesecake mixture and mix until smooth. Stir back into the rest of the mixture, then empty the contents of the teabag into the mix and gently stir through.
4. Pour the cheesecake mixture into the prepared tin and bake for 30-35 mins until the top is dark brown but the centre is still wobbly. Leave to cool in the tin for 1 hr.
5. Meanwhile, for the compote, put the sugar, lemon juice and 90ml water in a medium saucepan. Bring to a simmer and stir gently until the sugar crystals have dissolved and it begins to look syrupy. Add the quartered plums and blackberries and simmer over a low-medium heat for 5-7 mins until tender; remove from the heat. Use a slotted spoon to scoop the fruit into a bowl and set aside. Return the syrup to a medium heat and bubble for 5-10 mins until thickened. Stir through the fruit, then set aside to cool.
6. When the cheesecake has cooled for 1 hr, remove from the tin. Serve slightly warm, with the compote. Or set aside to cool completely before refrigerating for 4 hrs (or overnight), then serve chilled.

Tip: The cheesecake and compote (stored in separate containers) will keep for up to 3 days in the fridge.

Freezing and defrosting guidelines

Freeze compote only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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