This no bake Cheesecake is my favourite so far. I love how the Cherries tasted against the soft creamy layers. And that crisp base takes it to another level. Trick to get your biscuits base that high and stay that way is very simple. We will learn that along the way now.
For the the ingredients you will need
First thing you need is to remove the seeds from the Cherries. Then place them in a pan and add in Castor sugar and lemon juice and water. Let them come to a boil. Once the cherries become soft to touch remove them from the heat and keep the pan aside. Important note never blend the cherries at this stage. They will loose all that beautiful red colour and become a murky brown.
In a 6 inch springform pan rub some butter and keep aside. Crush Marie Biscuits in a blender add in the butter when they are in powder form and blend once more so that the butter is mixed properly. Make sure the butter is melted at this stage. Use the end of a glass to press the Biscuits into an even form along the base and on the sides. Now to help maintain the sides stay on top you need to bake it for ten minutes in a preheated oven at 120 degrees.
For the cheesecake filling!
Mix cream cheese and whipping cream and castor sugar together with a spatula. Don’t overmix, we don’t want to let the air out.
Now use half of the mix into the pan and add half of the cherry compote. Then use the rest of the cream cheese mix and add the rest of the cherry compote over the top. Let it sit in the fridge overnight for it to set. Demould it the next day using a hot towel around the springform pan and open it and serve it with the juices from the compote that was left behind. This is totally optional. In case you wanted to keep some of that juice aside while making the compote.