Finally, we get to enjoy these amazing summer gifts. I absolutely adore cherries. Is there anyone who doesn’t like them? Just curious 🙂 Can you resist this bowl?
Come on, there is no better summer dessert than a bowl with fresh cherries! The only thing would make it better, is to actually pick your own. Have you ever picked your own cherries? We did and we loved it 🙂
For this brief period of time when we can enjoy them, I am trying to include cherries in pretty much every dessert I am making. Usually I go for cherry ice cream sandwiches, cherry frangipane tart or cherry mini pavlovas. Interested in seeing of any of these on my blog? Just let me know 🙂
Well, this week I have tried a new recipe, No Bake Cherry Cheesecake! One of the best things about it is how easy is to make it. Not only really easy but this recipe is a no bake one, you heard it right 🙂 Perfect for these crazy, hot summer days, when you don’t want to come close to your stove top or even worst, the oven.
Preparation takes only 20 minutes and you only need some graham crackers, butter, creme cheese, mascarpone, some orange zest and of course plenty of cherries! Just this easy and look at this stunning cherry cheesecake. Wanna have a slice?
- 12 Original Graham Crackers
- ½ stick (around 50g) unsalted butter, melted
- 2 teaspoons gelatine
- 2 packs (8oz/ almost 450g) cream cheese, at room temperature
- ¾ cup granulated sugar
- 3 teaspoons grated orange zest
- mascarpone (8oz/ almost 230g)
- 2 cups cherries
- confectioners sugar, for dusting
- Lightly grease a rectangular loaf tin. Line the base with baking paper, trying to extend half way over the two long sides.
- Break the biscuits in smaller pieces and process in a food processor until finely chopped. Add the melted butter and process until combined. Using the back of a spoon, press the biscuit mixture over the base of the tin. Place it in the fridge while you make the filling.
- In a small bowl, add 2 tablespoons cold water. Sprinkle gelatin over and mix. Place the bowl in a pan with hot water and whisk until totally dissolved. Set aside and cool for a short time.
- In a large bowl, using a hand mixer, beat the cream cheese, sugar and orange zest until smooth. Add mascarpone and the gelatin mixture and beat to combine.
- Pour over the biscuit base and refrigerate for about 4 hours, until firm.
- Serve topped with whole cherries and dust some confectioners sugar on top.