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Episode U #AtoZOfDesserts, a series where every letter unfolds a new delight 💫 Cheesecake but with a twist, this Upside Down Cheesecake has to be my favourite from this series 🥰 It's simple to make, no-bake and is going to be love at first bite for sure🤌🏻🫶🏻

Ingredients
For the base
13 digestive biscuits
¼ cup butter, melted
For the filling
½ cup cream cheese (120g)
2 tbsp white chocolate, melted
2 tbsp icing sugar
¼ tsp vanilla extract
½ cup whipped cream (1/4 cup whipping cream whipped to stiff peaks)
2 tbsp mix berry compote
Instructions
1. Grind the biscuits into fine crumbs and mix it with melted butter until it resembles wet sand.
2. Press the biscuit mixture into the bottom of a 4-inch round springform pan. Cover the sides also evenly with the biscuit base. Place it in the refrigerator to set while you prepare the filling.
3. In a mixing bowl, whisk together softened cream cheese, melted chocolate. icing sugar, vanilla and whipped cream until it's smooth and creamy.
4. To make the compote, take 5-6 pieces of your favourite berries and cook them on low medium heat with ½ tsp sugar and 1 tbsp water. Cook until the sugar dissolves and the mixture thicken.
5. Pour half of the cheesecake filling over the set biscuit crust and spread out into an even layer.
6. Now add the compote evenly over the cheesecake layer and pour the remaining cheesecake feeling. Tap the pan a few times to even out the cheesecake layer.
7. Refrigerate the cheesecake for at least 4 hours, or until it's firm.
8. Flip the pan upside down on a plate and then open the springform pan. Serve the cheesecake in an upside down form with the biscuit layer on top and filling at the bottom.

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