Cherry cheesecake (no-bake)
No-Bake Cherry Cheesecake: A Creamy and Flavorful Delight
Preparation time: 30 minutes
Chilling time: 4 hours
Total time: 4 hours and 30 minutes
Servings: 10 servings
The history of cheesecake dates back to ancient times, but the modern delight we know today has evolved over the years. A perfect combination of textures and flavors, cheesecake captures the hearts of dessert lovers around the world. Our no-bake cherry cheesecake variant is a true indulgence, ideal for any occasion!
Ingredients:
- 350 g biscuits (preferably digestive or cocoa)
- 120 g unsalted butter
- 60 g white chocolate
- 250 g mascarpone
- 150 g powdered sugar
- 400 ml heavy cream
- 400 g yogurt (10% fat)
- 400 g cherries (fresh or canned)
- 250 g sugar (for jelly)
- 4 tablespoons cornstarch
- 15 g gelatin granules
Step by Step:
1. Preparing the Biscuit Crust:
Start by crushing the biscuits in a blender or in a plastic bag, using a rolling pin to crush them. This will form the delicious base of the cheesecake. In a small bowl, melt the butter together with the white chocolate in a double boiler or microwave, being careful not to burn it. Mix the crushed biscuits with the butter and chocolate mixture until you achieve a homogeneous composition.
2. Forming the Crust:
Line a round cake pan with plastic wrap or aluminum foil to facilitate the removal of the cheesecake. Add the biscuit mixture to the pan, pressing gently and raising the edge to create an even crust. Place the pan in the refrigerator for about 30 minutes to firm up.
3. Preparing the Cheesecake Cream:
In a large bowl, whip the heavy cream until it becomes firm. In another bowl, combine the mascarpone with the powdered sugar and yogurt, mixing gently to avoid incorporating air. While mixing, add the whipped cream in portions to maintain an airy texture.
4. Gelatin:
Soak 15 g of gelatin granules in cold water according to the package instructions. Once it has bloomed, heat the gelatin in a double boiler or microwave without boiling it, and add it to the cheesecake mixture, stirring well to combine.
5. Assembling the Cheesecake:
Remove the pan from the refrigerator and pour a thin layer of cheesecake cream over the crust. Place silicone molds in the center of the mixture, then pour the remaining cream around them. This step will give your cheesecake an artistic appearance, adding a touch of originality. Return everything to the fridge for 2-3 hours.
6. Preparing the Cherry Jelly:
In a pot, add the cherries and the 250 g of sugar, letting them boil over medium heat for a few minutes until the cherries become soft. Mix 4 tablespoons of cornstarch with 2-3 tablespoons of water and incorporate it into the cherry mixture, stirring continuously until it thickens. Remove from heat and add 5 g of gelatin that has been previously soaked. Allow the jelly to cool completely.
7. Finalizing the Cheesecake:
After the jelly has cooled, remove the pan from the refrigerator and remove the silicone molds. Place the cherries from the jelly into each indentation created earlier. Pour the remaining jelly over the entire surface of the cheesecake. Return to the refrigerator, allowing it to firm up for another 1-2 hours.
8. Serving:
Once the cheesecake has completely set, remove it from the pan and decorate it with a little crushed biscuit. You can also add a few fresh cherries on top for an elegant look. Serve it cold, alongside a cup of coffee or a glass of white wine, to highlight the delicious flavors.
Practical Tips:
- Make sure all ingredients are at room temperature before starting to achieve a smooth cream.
- If you don’t have fresh cherries, you can use canned or frozen cherries, but make sure to drain them well.
- You can substitute white chocolate with dark chocolate for a more intense flavor.
- Vary the topping: instead of cherries, you can use raspberries, strawberries, or even mango puree for an exotic cheesecake.
Nutritional Information:
This cherry cheesecake recipe contains approximately 350-400 calories per serving, depending on the ingredients used. It is an excellent source of calcium and protein from yogurt and mascarpone but also contains added sugars, so enjoy in moderation!
Frequently Asked Questions:
1. Can I use a substitute for mascarpone?
Yes, you can use cottage cheese or a mixture of cottage cheese with sour cream, but the texture will be different.
2. How long can I keep the cheesecake in the refrigerator?
The cheesecake can be stored in the refrigerator for 3-4 days, covered with plastic wrap.
3. Is it possible to freeze the cheesecake?
Yes, you can freeze the cheesecake without the topping for up to 2-3 months. Make sure it is well wrapped to prevent freezer burn.
This no-bake cherry cheesecake will not only impress your guests but will also bring a touch of creativity to your kitchen. So get ready to savor every bite of this creamy and flavorful delight!
Ingredients: 350 g biscuits, 120 g butter, 60 g white chocolate, 250 g mascarpone, 150 g powdered sugar, 400 ml whipped cream, 400 g yogurt 10% fat, 400 g sour cherries, 250 g sugar, 4 tablespoons cornstarch, 15 g gelatin granules
