Vanilla Cheesecake with Vanilla-Poached Berries

This creamy vanilla cheesecake topped with fragrant vanilla-poached berries makes a beautiful special-occasion dessert, especially during the warmer months.

Serves: 8

Ingredients

Base

• 6 oz graham crackers (175g)
• ½ cup toasted almonds
• 7 tablespoons unsalted butter, melted (100g)

Filling

• ½ cup water
• 4 teaspoons unflavored powdered gelatin
• 17.6 oz light cream cheese, softened (500g)
• ½ cup granulated sugar
• Seeds scraped from 2 Heilala Vanilla Beans, or 2 teaspoons Heilala Vanilla Paste
• ¼ cup fresh lemon juice
• 1 cup heavy cream

Vanilla-Poached Berries

• ½ cup granulated sugar
• ¼ cup water
• 1 Heilala Vanilla Bean, split lengthwise and seeds scraped
• 1 cup strawberries, hulled and halved
• 5.3 oz fresh or frozen raspberries (150g)
• 5.3 oz fresh or frozen blackberries (150g)

Method

1. Line the base of a 9-inch springform pan with parchment paper and lightly grease the sides.
2. To make the cheesecake base, place the graham crackers and toasted almonds in a food processor and process until fine crumbs form. Transfer to a bowl, add the melted butter and mix well.
3. Press the mixture firmly and evenly into the base of the prepared pan. Refrigerate while preparing the filling.
4. To prepare the filling, place the water in a small heatproof bowl and sprinkle the gelatin evenly over the surface. Place the bowl over a saucepan of gently simmering water and stir until the gelatin has completely dissolved. Remove from the heat and allow to cool slightly.
5. Beat the cream cheese, granulated sugar and vanilla bean seeds or vanilla paste until smooth. Add the lemon juice and heavy cream and beat until well combined.
6. Stir the cooled gelatin mixture into the cream cheese mixture until fully incorporated.
7. Spoon the filling over the chilled crumb base and smooth the surface. Cover and refrigerate for 4–5 hours, or until set.
8. Meanwhile, prepare the vanilla-poached berries. Combine the granulated sugar, water, vanilla bean and scraped seeds in a saucepan. Cook over low-medium heat for 3–4 minutes, or until the syrup has thickened slightly.
9. Remove the saucepan from the heat and allow the syrup to cool for 5 minutes. Gently stir in the strawberries, raspberries and blackberries.
10. Transfer the berries and syrup to a bowl, cover and refrigerate until chilled.
11. To serve, carefully remove the cheesecake from the springform pan and cut into wedges. Serve with the vanilla-poached berries and a little of the vanilla syrup.