I had never made a no bake cheesecake before and when I came across this recipe it was the photo that caught my attention and the combination of cream cheese, mascarpone, and goat cheese peaked my interest. This cheesecake has a light and creamy texture that is perfect for summer. I am going to look for more no bake cheesecake recipes because this one was so good! Stay tuned!!
Vegetable oil cooking spray, for pan
1 1/3 cups ( 6 ounces ) vanilla wafer or shortbread cookies, finely ground
2 tablespoons unsalted butter, melted
1/8 teaspoon ground cinnamon
1 cup sour cream, room temperature
1/2 cup ( 4 ounces ) mascarpone cheese, room temperature
1/2 cup ( 4 ounces ) cream cheese, room temperature
1/4 cup ( 2 ounces ) soft fresh goat cheese, room temperature
1 vanilla bean, split and scraped, pod reserved for another use ( or 3/4 teaspoon pure vanilla extract )
1/4 teaspoon finely grated lemon zest
1 cup heavy cream
3 cups ( 1 pound ) sweet cherries, halved and pitted
1/3 cup sugar
2 teaspoon balsamic vinegar
1/2 cinnamon stick
1 tablespoon cornstarch
1 tablespoon water
FOR THE CRUST: Coat a 9-inch spring form pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.
FOR THE FILLING: Using stand mixer fitted with paddle, beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl.
Return now-empty bowl to mixer, whip cream and remaining 1/3 cup sugar on medium speed until it begins to thicken, about 30 seconds. Increase speed to high whip until medium peaks form, about 1-2 minutes; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 45 minutes before serving.
FOR THE TOPPING: Bring half the cherries, sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. uncover, and simmer until cherries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Refrigerate until ready to use.
Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake.
Recipe from : Martha Stewart