from 1 vote
No Bake Cherry Cheesecake
For the topping:
1 cup / 250
pitted and halved
For the crust:
5 oz/ 150
(about 10) or vanilla waffers or petit beurre cookies
½ cup / 80
For the filling:
1 ¾ cup / 400
1 ⅓ cup / 300
7 oz / 200
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In a saucepan over medium heat combine cherries and sugar. Stir gently until the mixture starts bubbling. Lower the heat and cover the pan with a lid. Let the cherries simmer for about 10 minutes.
Mix the cornstarch with the water and add to the pan. Stir continuously with a spoon until the topping starts getting thicker. Remove the pan from the heat and let cool.
Crush the cookies into fine crumbs in a food processor or with a rolling pin in a plastic bag. Mix them well with the melted butter.
Press the crust to the bottom of a 8-9 inch (22-24 cm) spring form pan. Leave the pan in the fridge while preparing the filling.
Combine the cream cheese and the mascarpone and beat with a mixer until smooth.
Melt the chocolate in a bowl over a pan with a simmering water. Remove from heat and mix about 10 minutes, to cool down.
Add the chocolate to the cheese mix. Stir gently, until the filling becomes smooth.
Spread it onto the prepared crust. Leave the cheesecake in the fridge for 30-60 minutes before topping it.
Refrigerate the cheesecake about 4 to 6 hours before serving.
Make sure you take the mascarpone and cream cheese from the fridge 30 minutes before starting to make the filling. After whipping them, keep the mixture at room temperature.
Store the cheesecake in the fridge for 2-3 days
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No Bake Cherry Cheesecake https://daniscookings.com/no-bake-cherry-cheesecake-new-site/ July 1, 2016