Black Cherry Compote Cheesecake (no Bake) recipe by Ruhana Ebrahim

Ingredients

• Black Cherry Compote Cheesecake
• 1 packet tennis biscuits
• 50g butter, melted
• 1 box lemon jelly
• 200ml boiling water
• 1 tub Lancewood plain cream cheese
• 125ml fresh cream
• 500g fresh cherries, (halved and pitted)
• ¼ cup water
• 2 tablespoon lemon juice
• ¼ cup sugar
• 2 teaspoon maizena (corn flour) (cornflour)
• 1 ½ tablespoon extra water
• Chopped pecan nuts
• 1. In a medium saucepan, combine the cherries, water, lemon juice and sugar and bring to a boil over medium heat.
• 2. Turn the heat down so the mixture is just simmering.
• 3. Simmer stirring every so often for about 10 minutes until the cherries have softened and the liquid has doubled.
• 4. Mix the cornflour and extra water.
• 5. Slowly add into the cherries while stirring constantly so that it doesn’t turn lumpy.
• 6. Remove from heat and allow to cool completely.
• 1. Crush biscuits, mix in butter, pat into springform tin or in dessert cups.
• 2. Whip cream stiff with icing sugar to taste.
• 3. Reserve ¼ of cream to pipe on top.
• 4. Whip cream cheese till smooth.
• 5. Dissolve the lemon jelly in the boiling water and cool until on the point of setting.
• 6. Gradually whisk the cooled jelly into the cream cheese.
• 7. Gently fold whipped cream into cream cheese mixture.
• 8. Pour half the cheesecake filling over the crumb base, then half of compote, then the remainder cheesecake filling, and remainder compote.
• 9. Chill for 2 hours or more until set.
• 10. Pipe on whipped cream, sprinkle nuts & place on cherries. Leave in fridge till