Hello! Remember me? I have not blogged in ages. Full time work has kind of caught up on me and combined with some super busy weekends, I just spend most weekends catching up on things I didn’t get around to doing during the week. Unfortunately, this does not include blogging though. Because I’m working full time again, I’m on a computer all day at work with a big monitor and coming home and trying to edit pictures on my smaller lap top screen has been tedious and hard on my bad eyesight. First world problem much? Then I finally sat down yesterday to write something up and I was locked out of the back end of my blog, because some internet-bot-d***head was trying to repeatedly crack my password. Never mind, it’s all fixed now, so I shall stop my moaning and show you this super easy no bake cheesecake slice.
I seem to have been cooking a lot of sweets on the weekends lately, whether it be to take to a weekend family lunch or for other various celebrations. I made this cheesecake slice to take to a belated birthday celebration for our niece. The next few posts will most likely be sweet too, I’m sure you won’t mind too much :)
My food processor died a while back, so I crushed the biscuits the ‘old fashioned’ way. Just seal them up in a plastic bag and give them a good bashing with a rolling pin.
To dissolve the gelatine, you will need to let it absorb some water, then place it over a saucepan, double-boiler style, and whisk it over a low simmer until the gelatine has completely dissolved.
I used a jar of pitted morello cherries for this as I also used some of the syrup or juice that they are in. Fresh cherries would also be lovely if you live somewhere where they are in season now.
Spread half of the cheesecake mix over the base then sprinkle over the cherries. Cover them with the rest of the cheesecake mix and refrigerate for at least 8 hours, or overnight until set.
To serve, cut the cheesecake slice into pieces and serve while still cool.
The cheesecake is creamy and sweet, but the morello cherries balance out that sweetness with their slightly tart flavour.
No Bake Cheesecake Slice with Cherries
Ingredients – Makes One 22cm x 33cm Slice
- 250g granita biscuits
- 100g unsalted butter, melted
- 1 tbs of gelatine powder
- 2 x 250g blocks of cream cheese at room temperature
- ¾ cup of caster sugar
- 1 cup of thickened cream
- 1/3 cup of the syrup / juice from the cherries
- 1/3 cup of drained morello cherries in syrup
- Line a 22cm x 33cm glass dish or cake tin with baking paper.
- Crush the biscuits in a food processor or bash them with a rolling pin in a sealed plastic freezer bag.
- Mix the melted butter through the crushed biscuits until combined and then press evenly into the base of the prepared dish. Refrigerate while the cheesecake component is prepared.
- In a heatproof bowl, place the gelatine with 2 tbs of warm water. Sit it aside for 5 minutes, or until the gelatine has absorbed most of the water.
- While the gelatine is soaking, beat the cream cheese, cream and sugar until it is smooth and combined.
- After the gelatine has absorbed the water, place the bowl, double boiler style, over a saucepan with water in it that is on a very low simmer. Whisk until the gelatine has completely dissolved then strain it and immediately add it into the cream cheese mix while either mixing by hand or with the stand mixer running. Finally add the cherry syrup / juice and mix until completely combined.
- Remove the cheesecake base from the fridge and pour over half of the cheesecake mix. Dot the cherries over it and then cover it with the rest of the cheesecake mix, smoothing over the top. Refrigerate for at least 8 hours or overnight until completely set.
- To serve, cut the cheesecake slice into pieces and serve while still cool. Keeps well, if covered in the fridge, for a couple of days after assembling.