We’re big fans of a no bake cheesecake at Ruralmums, especially when it’s accompanied by freshly picked cherries made into a compote!

Equipment

23cm spring form tin

Ingredients

For the biscuit base
300g Digestive biscuits crushed
135g Butter melted

For the cheesecake filling
750 g Full fat cream cheese
125g Icing sugar
2 tsp Vanilla extract
300 ml Double cream

Cherry compete
450g stones cherries
Juice of half an orange
2 Tbsp granulated sugar

Method

For the cheesecake

1. To make the base use a food processor to whizz up the biscuits into crumbs, or gently crush them with a rolling pin in a bowl
2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract until smooth with no lumps
4. Add the double cream and whisk until it is very thick and holds it’s shape
5. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
6. Serve immediately with compote, store any leftovers in the fridge and eat within 2-3 days

Adapted from a recipe by The baking explorer