Today I offer you a fresh and delicious Cherry Cheesecake that is prepared in a few simple steps and that everyone will really like! The freshness and goodness of this cheesecake make it the ideal dessert to be consumed on hot summer days. To make this cake you don’t need to use the oven. The recipe that I propose is really very simple and includes very few ingredients.
The cheesecake is in fact made with good creamy fresh cheese – gluten and preservatives – combined with fresh cream, sugar and vanilla laid on a tasty biscuit base. But to make the cheesecake made with spreadable cheese even more delicious and cheerful, I decided to accompany it with a genuine sauce based on seasonal fruit. I have chosen the cherries but obviously ample room for your imagination and use all the fruit that the summer offers us. Strawberries, melon, peaches, apricots, kiwis are just some of the possible variations with which to enrich your cheesecake thus creating a different dessert every time. But I suggest you try this version of my cherries … you will feel that goodness!
Preparation time: 15 min
Ready in: 15 min
FOR THE BASE:
200 g dry biscuits
100 g melted butter
FOR THE CHEESE CREAM:
500 g Classic creamy fresh cheese
150 g icing sugar
250 ml unsweetened fresh cream
10 g gelatine sheets
1 teaspoon vanilla extract
FOR THE CHERRY SAUCE:
400 g cherries (pitted weight)
150 g sugar
juice of half a lemon
2 g gelatine sheets
1. Preparation of Cherry Cheesecake
Start by preparing the cheesecake base. Put the crumbled biscuits in a large bowl and pour over the melted butter.
Mix the biscuits with the butter until a sandy mixture is well blended.
Transfer the biscuit mixture to a hinged pan (mine has a diameter of 20 cm) lined both on the bottom and on the sides with parchment paper. To better compact, the base, first, use your hands, then continue with the help of a meat mallet.
Once the base is ready, transfer it to the fridge just enough time to prepare the cream cheese spread.
Pour 50 ml into a saucepan. cream and add the gelatine sheets that you have previously soaked for 10 minutes in cold water. Put the saucepan on a low heat until the jelly is completely dissolved.
Put the Classic fresh cream cheese in a large bowl.
Now add the icing sugar and vanilla extract, then start working all the ingredients with the help of an electric mixer for a couple of minutes.
Now pour the gelatin dissolved in the cheese mixture and mix again with the mixer for another couple of minutes.
Then gradually add the remaining 200 ml. of cream to the cheese mixture, always mixing with the electric mixer. Work until a full-bodied, soft and slightly frothy mixture is obtained.
Here is the cream cheese ready!
Transfer the cream cheese to the previously prepared base, levelling it well with the back of a spoon. Put the cheesecake to harden in the fridge for at least 5 – 6 hours.
Now let’s prepare the cherry sauce that will garnish the cheesecake. Put the clean and pitted cherries in a large saucepan, adding the sugar and the juice of half a lemon. Cook the cherries over a high flame for about ten minutes. After the cooking time, turn off the heat and add the gelatin sheets previously soaked in cold water, then mix until it dissolves completely. Let the sauce cool at room temperature.
Here is the ready cherry sauce. Its consistency must be dense but at the same time “runny”. If you want a sauce with a more full-bodied and gelatinous consistency, just increase the dose of gelatine sheets.
After the rest time in the fridge, turn out the cheesecake and gently remove the parchment paper, then garnish by pouring over the cherry sauce.
Here is the cherry cheesecake served on the table! If there is some cherry sauce leftover, pour it into a bowl and put it at the disposal of your guests, so that the sweet tooth can add more to their slice.