Black Cherry Compote Cheesecake(No Bake) Rec cred: ruhana ebrahimPic cred: @mama_taught_me_well Ingredients:1 packet tennis biscuits50g butter, melted1 box lemon jelly200ml boiling water1 tub Lancewood plain cream cheeseIcing sugar to taste125ml fresh cream Cherry Compote-500g fresh cherries, (halved and pitted)¼ cup water2 tablespoon lemon juice¼ cup sugar2 teaspoon maizena (corn flour) (cornflour)1 ½ tablespoon extra water Garnish-Stemmed cherriesWhipped creamChopped pecan nuts METHOD:Compote-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. Cheesecake-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 needed.