Cheesecake and Fruit Compote

Cheesecake with Fruit Compote

Pre heat oven:400 degrees F
For the pie crust:*

10-12 digestive biscuits
1/3 cup butter at room temperature
Crumble biscuits-place biscuits in a plastic bag and use rolling pin to crumble them. Mix well with butter lined bake for 10 minutes at 400 degrees F.Cool and set aside.

Filling:

250 gms cream cheese
2 eggs
¼ cup blueberries (Some alternatives-pineapple,peach,strawberries)
½ cup fine sugar
1 teaspoon lemon zest

Blend ingredients well, using a hand held electric mixer. Pour into pie base.
Bake at 400 degrees F for 40 minutes.

*I used store bought crusts.
The topping:
2 cups mixed fresh fruit:

Washed, hulled and halved strawberries
Plums, pitted and sliced
Peaches peeled and sliced
Raspberries
Blackberries
Canned pineapple-diced
Diced mango
11/2 cups orange juice
½ teaspoon cinnamon powder
1 teaspoon corn flour
Sugar as required

Simmer fruit in the orange juice with cinnamon powder added to it. Add sugar-to taste, and the corn flour added in a little cold water.Cook till it thickens slightly. Can be served warm or cold.

Use fresh fruit that is available. Black and green grapes, halved and pitted are good choices.