Three components here, I know, but they’re all quick and simple to do, can all be made well in advance, and there’s no work to do on the day apart from some pretty informal assembly. The cheesecake (which keeps for 3 days) and compote (which keeps for 5 days) need to be kept in the fridge, and the crumble (which keeps a good week or so) just needs to be kept in an airtight container at room temperature. The compote and crumble are also lovely for breakfast, if you have any left over or want to make more, served with Greek yoghurt.
300g full-fat cream cheese
40g caster sugar
1 small lemon: finely grate the zest to get 1 tsp
130ml double cream
2 tbsp olive oil, to serve
FOR THE CRUMBLE
100g blanched hazelnuts, roughly chopped
30g unsalted butter, fridge-cold and cut into 2cm dice
80g ground almonds
25g caster sugar
1 tbsp black sesame seeds (or white)
1∕8 tsp salt
FOR THE CHERRY COMPOTE
600g frozen pitted cherries, defrosted
90g caster sugar
4 whole star anise
1 orange: skin finely shaved to get 4 strips
1. Using a spatula, break the feta down in a large bowl to make it as smooth as possible. Add the cream cheese, sugar and lemon zest and whisk, by hand, to combine. Pour in the cream and gently whisk together until the mixture has thickened enough to hold its shape. Leave to set in the fridge
until ready to use.
2. Preheat the oven to 180°C fan (200C/gas 6).
3. To make the crumble, place the hazelnuts, butter, ground almonds and sugar in a bowl. Use the tips of your fingers to rub the butter into everything else until the consistency of breadcrumbs is formed. Stir in the sesame seeds and salt, then spread out on a baking tray. Cook for about 12 minutes, until golden brown.
4. To make the compote, put the cherries, sugar, star anise and orange skin into a medium saucepan and place on a medium high heat. Bring to the boil, then simmer for 10–15 minutes, until the sauce has thickened (but it will continue to thicken as it cools down). Set aside to come to room temperature. The star anise and orange peel can be discarded.
5. When ready to serve, spoon a large scoop of the cheesecake in to each bowl and top with half the crumble. Spoon the compote on top and finish with the remaining crumble. Drizzle over the olive oil and serve.
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