Cherry cheesecake is a soft, very fresh and colorful dessert. No-bake cheesecakes are one of my favorite summer desserts. Who wants to turn on the oven in these hot months? The less the better as far as I'm concerned. This delicious cold cake is perfect to end, for example, a nice dinner in the garden with friends.
I think everyone has tried to make a no bake cheesecake in life, if it is not your case then you can start here, it is nothing complicated and it can also be made well in advance as has to anyway rest in the refrigerator.
The main ingredient of this recipe is obviously the cherry, but you can replace this delicious little fruit with what you prefer, the preparation is versatile and you can have fun experimenting differently every time.
The creams with cheese are very soft and the layering of different colors makes it fun, scenographic and looking very difficult to make, you will surely make a good impression with your guests!
Tips
Choose cherries of a nice bright red so as to get a vibrant pink color for the first layer, if the cherries are too dark when you mix them it will result a color tending to brown.
Happy baking!
Recipe
Download the PDF
Preparation time 30 minutes + 3 hours rest
Baking time /
Servings 18-20 cm Ø cake tin
Gluten Free
Ingredients
BASE
80 gr of butter
150 gr of buckwheat gluten free biscuits (I have used Saraceni Inglese)
CHERRY CREAM CHEESE
225 gr of spreadable cheese
125 ml of fresh cream
25 ml of milk
50 gr dof powdered sugar
3 gr dof isinglass
15/20 cherries
CREAM CHEESE
225 gr of spreadable cheese
125 ml of fresh cream
25 ml of milk
50 gr dof powdered sugar
3 gr dof isinglass
DECORATION
Cherries q.s.
Method
FOR THE BASE
1. Finely ground the biscuits with the help of a mixer, melt the butter in the microwave and pour it into the ground biscuits, mix everything well
2. Line the tin with parchment paper (base and side). Pour the sandy mixture and, with the help of a spoon or the bottom of a glass, press to compact the base well, let it rest in the refrigerator for about 30 minutes
FOR THE CHERRY CREAM CHEESE
1. Blend the cherries with the help of a mini blender and set aside. Soak the gelatin in cold water for 10 minutes. In a bowl, pour the cream cheese and the icing sugar and mix well with a whisk. Divide the mixture into two bowls
2. In the first bowl, add the fresh cream, keeping two tablespoons aside. Heat the two tablespoons of fresh cream over low heat, squeeze the isinglass and dissolve it in the hot cream, once completely absorbed, add it to the cheese and sugar, mixing well. With a sieve, strain the blended cherries, incorporating them to the mixture
3. Pour the cream obtained into the base, leveling it well, let the first layer rest in the refrigerator for at least 2 hours
FOR THE CREAM CHEESE
1. In a bowl pour the cream cheese and the icing sugar and mix well with a whisk. Soak the isinglass in cold water for 10 minutes. In a bowl, pour the cream cheese and the powdered sugar and mix well with a whisk
2. Add the fresh cream, keeping two tablespoons aside. Heat the two tablespoons of fresh cream over low heat, squeeze the isinglass and dissolve it in the hot cream, once completely absorbed, add it to the cheese and sugar, mixing well
3. Pour the cream cheese on the first layer of cherry cream cheese and refrigerate for about 30 minutes, decorate with the cherries by pressing them lightly into the cream layer. Put the cake back in the refrigerator for another hour or so
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