No-Bake Cherry Cheesecake Recipe

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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!!

Ingredients

CRUST

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
Pinch salt

FILLING

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

TOPPING

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

Instructions

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

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