The cherry cheesecake is a chilled dessert that requires no baking and is made without the use of gelatin.
In my garden, there is a tree of ‘duroni’ cherries, a variety known for its very large, dark red-black fruits with juicy flesh. I absolutely love them, they’re so delicious!
Each year, I pick them with my mother, and we make a delightful jam that I can enjoy for breakfast all year round. But this year, I saved some to make this delicious cheesecake.
Perfect for any occasion, this cherry cheesecake will be appreciated by everyone!
Also try the Frappe Cheesecake
For more tasty recipes, check out the collection Cheesecake – Easy and Quick Recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 8People
Ingredients
- 2 cups Digestive biscuits
- 7 tbsps Butter
- 1 cup Mascarpone
- 1/2 cup Cream cheese
- 3.5 oz White chocolate
- 2/3 cup Heavy whipping cream
- 1/2 cup Powdered sugar
- 3/4 cup Cherries
- 1 cup Cherries
- 1.5 tbsps Sugar
Tools
- Blender
- Springform Pan
- Hand Mixer
Preparation
To make the cherry cheesecake, prepare the base by blending the biscuits, adding the melted butter, and mixing well. Spread the mixture over the base of a springform pan (9.5 in diameter). Press well using the back of a spoon and place the base in the freezer to set.
Wash and pit the cherries, blend them until you obtain a puree.
In a bowl, beat the mascarpone with the cream cheese and powdered sugar until you get a thick cream.
Melt the white chocolate in a double boiler and incorporate it into the mascarpone. Add the blended cherries and whipped cream to the mixture, folding the ingredients with a spatula, moving from bottom to top, until you get a homogeneous cream.
Pour the cream over the biscuit base, leveling it well and put the cheesecake in the fridge to rest for at least 4 hours.
Prepare the coulis. Wash and pit the cherries, blend until you get a puree. Then pour the mixture into a saucepan along with the sugar, and bring to a boil over low heat. Put the sauce in a bowl, let it cool, and store in the fridge.
When the dessert is firm, remove it from the mold and place it on a serving plate, garnish it with the cherry coulis and decorate to your liking. Serve and enjoy!
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