Recipe: White chocolate and vanilla cheesecake with almond brittle and fruit compote

PUBLISHED: 15:21 31 May 2016

Delicious cheesecake

Delicious cheesecake


Roger Underwood, head chef at the Shoulder of Mutton in Fordham shares his delicious recipe for white chocolate and vanilla cheesecake with almond brittle and fruit compote

Roger UnderwoodRoger Underwood

Roger Underwood is head chef at the Shoulder of Mutton in Fordham. He grew up in the Malvern Hills in Worcestershire then work took him to London for seven years. During that time he cooked for many notable guests, including the Queen Mother. This time of year Roger is not only busy with the restaurant, but also offers customers ready-made picnic baskets to enjoy by the side of the river. ‘They’re very popular, so all we ask is that people order in advance,’ says Roger. ‘It’s certainly a great way to while away an afternoon.

Here Roger share’s his recipe for a tempting dessert


For the cheesecake

450g of cream cheese

4 medium eggs

½ tsp of vanilla essence

500ml of crème fraiche

300g of white chocolate

10 digestive biscuits

50g of butter

For the fruit compote

1 punnet of blackcurrants

1 punnet of raspberries

1 punnet of redcurrants

50g of granulated sugar

25ml of water

For the almond brittle

200g granulated sugar

75ml water

70g flaked almonds


For the cheesecake, beat the cream cheese, eggs and vanilla essence until smooth. Melt the white chocolate in a bowl over warm water. Crush the digestive biscuits until they resemble bread crumbs. Melt the butter and press biscuit crumbs evenly into the base of a 10” round tin and pour over the melted butter to cover. Add the melted white chocolate and crème fraiche to the cream cheese, egg and vanilla essence. Mix well and pour over the biscuit base. Bake in a pre-heated oven at 140C for 1 ¼ hours. Cool for at least two hours before serving.

For the almond brittle, place the sugar and water in a pan over medium heat and bring to 185C or hard crack on the sugar thermometer. Do not stir. Sprinkle flaked almonds on a metal tray then pour the heated sugar syrup over the almonds and leave to cool completely. When cold, crack into small pieces.

For the fruit compote, place all ingredients in a saucepan and simmer gently for 5 minutes. Allow to cool and serve.

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The Shoulder of Mutton, Halstead Road, Fordham, CO6 3LL, 01206 243487

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