Cherry cheesecake! So much so that I had served him at my wedding.When I first tried this NoBake Cherry Cheesecake recipe in high school, my love for her began. I’m sure she drew her inspiration from the popular no-bake cheesecake recipe (but this version is even better).
My mom was a home economics teacher in middle school. One recipe that always had her eighth grade home grader was the No-Bake Cherry Cheesecake.Strangely, he has never made cheesecake at home. In fact, I had never tasted this recipe until I was in the eighth grade in her Home Ec class.
- Ingredients :
° 250 grams of cherries from our area
° 3 tablespoons cherry jelly
+For the base:
° 200g Speculose
° 80 grams soft butter
° 500gm cream cheese (Philadelphia type)
° 2 small eggs
° 1 lemon (flavour)
° 1 vanilla bean
° 150 grams fine sugar
° 2 tbsp. The level of tablespoons of sifted flour
pinch of salt
- Preparation :
Oil the earthenware pot or casserole and cover it with parchment paper. Mix the biscuits with the butter until the mixture is smooth. Line the bottom of the newborn with it, so that the surface is flat. Reserve in the refrigerator. Preheat the oven to 160°C.
Cream preparation. Peel the lemon, divide the vanilla and scrape out the seeds. Pour sugar and salt into a bowl.Adding lemon zest also vanilla seeds. Work with your fingertips to mix the ingredients.
Beat eggs with flour. Add cheese and flavored sugar.Blend with an electric mixer for 2/3 min . Pour the preparation into the bottom of the frozen cookies. Bake for 45 minutes. Let cool and refrigerate for at least 4 hours (preferably overnight).
Wash, peel and pit cherries from our own. Heat cherry jelly in a frying pan to liquefy it. Pour it over the cherries from our area and mix.
Invert the cheesecake onto a serving plate. Pour the cherries from our area on the cake and serve.