Michelin star chef, Shaun Rankin has introduced a new level of fine dining at Grantley Hall. Originally from Yorkshire, Shaun Rankin honed his skills at The Mayfair Hotel in London and attended the Thames Valley University at Slough. Shaun’s love of the sea then took him to the Channel Islands where he spent the majority of his career residing in Jersey. Since then, he has had a great deal of success, gaining his first Michelin star in 2005, and making numerous TV appearances including Masterchef UK.

Shaun has recently released his seafood risotto recipe, and his vanilla cheesecake with blackberries & mint compote recipe which we can’t wait to try.

Ingredients:

• 110g unsalted butter, plus more for greasing
• 225g digestive biscuits
• 100ml double cream
• 2 eggs
• 175g caster sugar
• 2 vanilla pods
• 675g cream cheese
• 250g blackberries
• 2 tbsp icing sugar, heaped
• 1 dash lemon juice
• 6 mint leaves, chopped

Method:

1. Start by making the compote. Place the blackberries, icing sugar and lemon juice in a pan with 3tbsp of water. Bring to the boil and cook the fruit for 4 minutes. Transfer the blackberries and their juices to a bowl and leave to chill in the fridge.
2. Preheat the oven to 180ºC/gas mark 4. Grease the base and sides of the individual tins.
3. Melt the butter in a saucepan and remove from the heat.
4. Place the biscuits in a plastic bag and crush with a rolling pin to make breadcrumbs. Mix the crumbs well with the melted butter and place the mix into the cake tins so the coverage is around 1cm thick. Using the back of a spoon, press down firmly and evenly onto the biscuit until flat to form solid bases.
5. Place the cream, eggs and caster sugar into a large bowl and mix well. Split the vanilla pods and scrape the seeds into the mixture. Add in the cream cheese and beat until smooth.
6. Pour the mixture onto the biscuit bases. Bake in the oven for 30 minutes until set.
7. Turn the oven off and open its door, leaving the cheesecakes to bake out for 10 minutes before removing. Allow to cool.
8. Before serving, add the chopped mint leaves to the compote. Transfer the cheesecakes onto plates and spoon over the blackberry compote.