Cherry compote and vanilla cheesecake
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Ingredients
For the base:
110g butter
260g digestive biscuits, finely crushed
For the topping:
600g of cream cheese
2 vanilla pods, slit down the centre and the sticky black center scraped out, discard the pods
90g icing sugar
zest of 2 oranges
280ml cream, whipped to stiff peaks
For the cherry compote:
300g cherries, stones removed
100g golden caster sugar
½ tbsp honey
2 tbsp brandy
Method
Line a 9 inch round spring form tin with parchment.
Melt the butter in a heavy base saucepan and then stir in the crushed biscuits. Stir well and then scoop the mixture into the prepared tin. Press down to form the base and then place into the fridge to cool completely.
Put all of the ingredients for the topping, except the whipped cream, into a mixer and beat until well combined. Fold in the whipped cream. When the base is completely cold spread the topping onto it an flatten it out. Place back into the fridge to firm up. Place all of the compote ingredients into a heavy based saucepan and bring to the boil. Reduce the heat and simmer without a lid for 15 minutes. Set aside to cool.
Once the cheesecake has completely set and the compote is cold remove the cake gently from the tin and place onto a large plate. Pour the compote over it just before serving.
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