No Bake Cherry Cheesecake

Cherries Compote

1. In a pot, add cherries and sugar
2. Cook slowly over low heat and stir regularly
3. Once cherry mixture reaches a jam like consistency, add a squeeze of lemon
4. Remove from heat, set aside and cool down in the fridge

Cheesecake Base

1. Add digestive biscuits into a blender till it is fine and uniform
2. Add in peanut butter and melted butter, mix well
3. Press the mixture firmly on the bottom of the spingform cake tin to create the base
4. Rest in the fridge for at least 1hr before adding cheesecake mixture

Bloom Gelatin

1. Prepare the measured cold water in a metal bowl
2. Sprinkle gelatin powder over the top of the water
3. Mix gently with a spoon till mixed well
4. Leave to sit for 5mins, meanwhile heat up some water in a pot
5. Melt the gelatine gently over the water bath
6. Once melted, set aside and cool down to room temperature

Cheesecake Mixture

1. Mix cream cheese, sour cream and cherry compote in a stand mixer.
2. Once well mixed, add double cream, vanilla essence and honey and mix well. Do not over mix.
3. Gently mix in the gelatine
4. Fill the cake tins with the cheesecake mixture
5. Knock the air out of the cakes on kitchen counter
6. Allow cakes to chill in fridge for at least 3hrs or preferably overnight

Assembly

1. Remove the cake tins from the fridge
2. Carefully slide a small knife along the sides of the tin to loosen the cake
3. Gently lift the cake out from the tin
4. Drizzle the remaining cherry compote on top of the cake
5. Dress with fresh halves of cherries and serve