Receta Eggless No Bake Fresh Cherry Cheesecake
It was our
Wedding Anniversary yesterday and I made this quick, no bake, eggless cheese
cake to celebrate this special day of our’s :)..... I have been making this
cheesecake for the last several
years with different toppings..... Already posted a Peach and Mango Cheesecake
some time back.... This time I used fresh cherry as I wanted to consume as much
cherry as possible before the Cherry season ends..... I have even stored
some cherries in the freezer for later use..... The topping recipe is from
Deepa’s blog… its really good and
my hubby likes to eat the topping by itself… Pitting the cherries
without a cherry
pitter was a serious task
for me earlier.... but found out an interesting idea using a pastry tip on this site; also check out Magpie’s blog on how she used a small mouthed bottle to
pit cherries :).... In place of cherries you can use strawberries or a mixture of cherry and strawberry with the same topping recipe....
Eggless No Bake
Fresh Cherry Cheesecake
Preparation Time ~ 25 mints
Cooking Time ~
15-20 mints
Serves – 8 to 10
(Recipe from
Desserts by Kottayam Ladies Circle)
Marie
biscuits (powder) -120gms
Butter
(melted) -60gms
Mix both, press
the mixture firmly over base of a dish or individual glasses and refrigerate.
Filling:
Gelatin -1
tbsp / 10gms, dissolved in 2 tbsp water
Beat
together and pour over biscuit base and set in fridge.
Fresh Cherry
Topping
Ingredients:
- 280gms pitted tart cherries {from approximately 380gms cherries}
- 1/2 cup sugar
- 1 1/2 tbsps cornflour {cornstarch}
- Pinch of salt
- 1/8 tsp almond extract
- In a large
- saucepan toss together the cherries, sugar, cornstarch and salt. Allow it to
sit for about 30minutes to allow the sugar to draw out the juice.
Cook over
moderate heat, stirring constantly, until thickened and boiling. Simmer 1
minute. The mixture should just barely drop from a spoon. Remove from heat and
stir in almond essence. Cool and spoon over cold cheesecake.
Serve decorated
with fresh cherries.
Update:
If Fresh
cherries are not in season or if it is difficult to get in the place you are
living you can use canned cherries to make the topping. For that you need;
Ingredients:
Canned Cherries
-1 small tin
Deseed the
cherries. Take 1/2 & beat in mixie, use syrup and thicken with cornflour
and sugar to sauce consistency. Cool. Pour over set cheesecake & top with
remaining cherries.