Cheesecake with Cherries (no Baked)
by Editorial Staff
A simple and insanely delicious summer cherry cheesecake recipe that doesn’t require baking. Ideal for those who do not like to bother with the oven for a long time. Cheesecake consists of a crispy base, airy cream filling, which is covered with a delicious cherry sauce. This is an incredibly delicious dessert! The cheesecake looks amazing and tastes just as delicious! Be sure to try it, I’m sure you won’t regret it!
Ingredients
For the basics:
- Cookies – 200 g
- Butter – 100 g
For filling:
- Cream cheese (mascarpone, etc.) – 450 g
- Condensed milk – 200 g
- Gelatin – 12 g
- Water for gelatin – 75 ml
For the cherry filling:
- Pitted sweet cherries – 600 g
- Sugar – 75 g
- Corn starch – 25 g
- Lemon juice – 30 ml
- Water -125 ml
- Red gel dye (optional) – 1-2 drops
Directions
- Prepare the cherry filling. Combine pitted cherries, sugar, cornstarch, and lemon juice in a saucepan.
- We put on medium heat and, while stirring, bring to a boil and until the sugar is completely dissolved.
- When the sugar dissolves, add water, mix well and cook until the sauce with cherries thickens.
- For a richer sauce, choose darker cherries or add red gel food coloring if you like.
- As soon as the mixture with cherries thickens, remove the saucepan from the stove.
- We select half of the cherry filling and use a submersible blender to grind it in the puree.
- Leave the rest of the cherries to cool at room temperature.
- Preparing the base for the cheesecake. Grind the cookies into small crumbs in a food processor.
- Transfer the crushed cookies to a suitable bowl, add the melted butter, and mix well until the products are combined.
- Put the ring (shape without the bottom) with a diameter of 20 cm on a suitable dish, lay the sides with acetate film.
- Put the resulting crumb in a mold and distribute it evenly.
- We compact the crumb well with glass. Then remove the base from the cookies in the refrigerator for 30 minutes.
- Preparing the filling for the cheesecake. Pour gelatin with cold water and leave for 10-15 minutes to swell.
- Put room temperature cream cheese (I have mascarpone) in a large bowl and beat on medium mixer speed until smooth.
- Add condensed milk, chilled sweet cherry puree, and beat at low mixer speed until smooth.
- We heat the swollen gelatin until dissolved in a water bath or in another convenient way. Do not boil under any circumstances! Then let it cool slightly.
- Gradually pour the cooled gelatin mixture into the cheese mass with cherry puree and mix at a low mixer speed until a homogeneous mass is formed. Keep in mind that the melted gelatin and cream should be about the same temperature. With a temperature difference, the cheesecake mass will turn out with flakes.
- We take the chilled cookie base out of the refrigerator and pour the finished filling on top of it. You can shake the mold a little so that the filling is evenly distributed.
- We put the cheesecake in the refrigerator for 3-4 hours, until it solidifies.
- We take out the finished cheesecake from the refrigerator, carefully remove the ring. If necessary, draw a thin knife around the side and remove the acetate film.
- On top of the cheesecake, spread the rest of the deferred cherry sauce and distribute well over the entire surface. If the cherry sauce is very thick, you can microwave it, then chill it before coating the cheesecake.
- We decorate the cheesecake with cherry leaves of fresh mint or according to your taste and desire.
Bon Appetit!
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