No Bake Cherry Cheese Cake
Cheesecake is my all time favourite dessert, and this is my all time favourite cheesecake. The cherry topping adds a tartness that cuts through the creaminess of the filling, there's a crunchy element in the base, it's the perfect balance! While cherries are my personal choice you can use any topping you like or even leave it plain.
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Servings: 8
Cost: $22
Ingredients
Base
- 175 grams Digestive biscuits
- 75 grams Butter I prefer salted but unsalted is fine too
- 1/2 tsp Cinnamon
Cheesecake filling
- 2 pk Philadelphia Cream Cheese 500 grams
- 1 tin Sweetened condensed milk 395 grams
- 1 tspn Vanilla essence
- 1/2 Lemon juiced
Topping
- 1 pk Frozen Pitted Cherries 500 grams
- 1/2 Lemon juiced
- 1 tbsp cornflour
Instructions
- Place the Digestive biscuits and cinnamon in a food processor and grind.
- Add melted butter and blend until smooth
- Spread mixture into a lined springform pan and refrigerate
- Place room temperature cream cheese in a mixing bowl with vanilla, sweetened condensed milk and lemon juice
- Blend until smooth
- Pour cream cheese mixture onto base and refrigerate.
Cherry Mixture
- Add 1 desert spoon of cornflour to 2 tablespoons of lemon juice and stir until smooth
- Heat cherries in pan until the liquid is bubbling
- Add lemon and cornflour mixture
- Stir constantly until the liquid turns from white to opaque and starts to thicken
- Take of heat as soon as it starts to thicken
- Refrigerate until cool
- Pour the cherry mixture onto the cheesecake and refrigerate for 4-5 hours or overnight
