Cherry cheesecake

Votes: 3

It's light, piquant, and simply delicious. The fact that it's so easy to make is another reason to celebrate. Even in the spirit of retro precision, don't open the can of cherry pie filling. I use a little French cherry concentrate, which is available anywhere and is sugar-free. But all "preserves," unlike "jam," are completely safe. And, if you like, sprinkle a couple of handfuls of these wonderful berries over the top of the pie during cherry season.

Time: 3 hours 20 minutes
Complexity: easily
Servings: 6 - 8

This recipe aims to shatter a long-held misconception—one that's generally true, but also a bit frustrating. I always thought that a proper cheesecake was a pie baked according to all the rules. But now I'm not so sure. This "wrong" no-bake cheesecake, a traditional dessert from the 1970s, has completely charmed me.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 1/4 cups crumbs whole grain crackers
2 tablespoons of sugar
85 g softened butter
280 g of cream cheese
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 teaspoon lemon juice
1 cup heavy cream
1 jar (280 g) of cherry paste

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Recipes with similar ingredients: crackers, cream cheese, powdered sugar, vanilla extract, lemon juice, cherries, cream

Cooking the dish according to the recipe:

In a food processor, pulse the graham crackers until crumbly, then add the sugar and butter and pulse again until the mixture forms a ball. If using graham crackers, you can use a bowl and a wooden spoon to combine them with the butter and sugar.

Place the mixture into a 20cm diameter springform pan, press it into the bottom and make small sides.
In a bowl, beat cream cheese, sugar, vanilla extract and lemon juice until smooth.

Lightly whip the cream, then fold it into the cheese mixture. Spoon the filling onto the cookie crust and smooth it out with a spatula. Refrigerate for 3 hours or overnight.

Before serving the cheesecake, spread the cherry paste over the surface and smooth it out.

Categories:

recipe / Festive dishes / Desserts / Sweet pies, tarts and casseroles / / Nigella Lawson

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