Create the perfect no-bake cherry cheesecake with a delicious cherry sauce in this easy-to-follow recipe by Chef Amrita. This dessert is a delightful combination of creamy cheesecake filling and sweet cherry topping that will impress your family and friends. Follow along to master this decadent treat that is sure to become a favorite at any gathering!
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Cherry Cheese Cake
Ingredients
Fresh Cherries- 200gm (deseeded)
Sugar - 3 tbsp
Water- about 2 cups
Digestive biscuits - 100 gm
Butter (melted) - 40 gm
Cream Cheese (at room temperature) - 150 gm
Powdered sugar - 50 gm
Cherry essence - 1 tsp
Lemon juice - ½ tsp
Whipping cream powder & chilled water to make about 100 gm of whipping cream- as per the packet instructions
Method:-
- Deseed the cherries, and add to a sauce pan, along with sugar and water over medium heat.
- ⁠ In the meantime, add digestive biscuits to a blender jar, and grind to a fine powder.
- Take it out in a bowl, add melted butter to it, mix thoroughly and transfer the mixture into a 7 inch springform cake pan. Spread the mixture evenly onto the bottom of the pan with the help of a flat surfaced bowl or glass.
- Then place the pan in the refrigerator/ freezer while you do the rest of prep for the cheesecake.
- ⁠Now check on the Cherry compote which should have started bubbling by now. Keep stirring occasionally, until the cherries release their juices and the mixture begins to simmer.
- Once the cherries are soft and gooey; It should still be saucey and not dry, switch off the flame and keep aside to cool.
- In a large bowl, beat the whipping powder along with chilled water till you get stiff peaks. Keep aside or in the fridge if making the cheesecake later.
- In another bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar and cherry essence, lemon juice, and continue to beat until well combined.
- Now, gently fold the whipped cream into the cream cheese mixture until the mixture is smooth and well incorporated.
- Then, fold in half the quantity of the cherry compote to the mixture and gently mix it in.
- Pour the filling over the chilled crust & spread it evenly.
- Cover and refrigerate for at least 6 hours but preferably overnight.
- Once the cheesecake is set, de-mould it carefully.
- Slice pieces and serve with some cherry compote over the top. Enjoy
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