OVERVIEW
We made this lovely autumnal dessert as part of our wild cooking adventure on the Cowdray Estate. As well as local apples, the compote contained juicy blackberries we picked that day, and rosehip syrup made by Cowdray’s forager, George, using the juice of foraged rosehips, boiled up with sugar. A raspberry syrup would do the job just as well.
SET UP YOUR EGG
Set up your EGG for indirect cooking, with the ConvEGGtor in a legs-up position topped with the Stainless Steel Grid. The target temperature is 210°C.
MAKE THE CHEESECAKE BATTER
Line a 27cm Cast Iron Skillet with baking parchment, making sure the paper rises all the way up the sides.
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well. Pour in the double cream, then sift in the flour and salt. Mix until just combined then pour the batter into the lined skillet.
BAKE THE CHEESECAKE
Place the skillet onto the grid, close the Dome and bake for 50-60 minutes until the top is dark and caramelised but the centre still has a slight wobble. Remove the cheesecake from the EGG and leave to cool completely in the skillet before lifting it out.
MAKE THE COMPOTE
While the cheesecake is cooling, make the compote.
Place the diced apples, sugar, cinnamon and allspice in a pan with a splash of water. Cook gently until the apples begin to soften. Add the rosehip syrup and simmer for 5-7 minutes until glossy and thickened. A couple of minutes before the end, stir in the blackberries.
Slice the cheesecake and served with the compote spooned over the top.
