April 23, 2018
Happy National Cherry Cheesecake Day!
This delicious day has given me an excuse to make another cheesecake. We gave a different no-bake cheesecake recipe a try and made our cherry topping too.
We got the cheesecake recipe from good ol’ Martha and it’s a good one, I let it sit in the fridge overnight and it set perfectly. The cheesecake turned out firm and smooth but still perfectly creamy, the lemon juice provided the perfect amount of tanginess. Don’t even get me started on the crust! MMMM MMMMM GOOD! Honey graham crackers, sugar and butter? Get in my belly!
The cherry topping is from genius kitchen, I found it searching through Pinterest. It was good but I would make it differently next time. It’s definitely not cherry season, here in Ontario ( there is still snow on my front lawn) so I used frozen cherries, the glaze was delicious but the massive, full cherries were a little much. So it’s worth it to take the time to cut them smaller or just stick to cherry pie filling from a can until they’re in season. I didn’t make the cherry topping until the following day and I put it in the fridge afterwards until we were ready to eat it.
This would be a great dessert to make during the hot seasons, very minimal stove time to melt your butter and that’s all the heat you use for the cheesecake. This recipe is enough for a 9 inch cake however; I only have a 8 or a 16 inch spring form pan, so my crust was a little thick and I had a decent amount of the cheesecake left over (I just used it to dip apple slices and strawberries in for a snack)
So, whether it’s super cold out or, it’s one of our few hot months this is a great cheesecake recipe to feed your family and friends… or just you… whatever makes your heart smile.
What you need:
- 9 inch spring form pan
- 20 honey graham cracker sheets (The large box I got came with 3 packs of 9 in it)
- 2 tbsp. sugar
- 1 3/8 cup of butter (11 tbsp.)
- 1 1/4 cup sweetened condensed milk (14 ounces)
- 1 tsp vanilla extract
- 2 bricks of cream cheese (16 ounces total), room temp
- 1/4 cup lemon juice
- 6 cups of thawed, frozen sweet dark cherries, including juice
- 1/8 tsp salt
- 1/2 cup sugar
- 4-5 tbsp. corn starch
- 2 tbsp. lemon juice
& here is what you do:
- Crush graham crackers in a food processor until they are crumby and fine.
- Pour graham cracker crumbs in a medium sized bowl, add sugar and mix
- Melt butter over medium heat constantly stirring
- Once butter has melted, pour over you graham cracker- sugar mix and mix until well combined
- Press crumb mix into bottom of spring form pan and about 2 inches up the sides as well
- Place in the freezer while you’re making your cheesecake filling
- In a large bowl, beat cream cheese until it’s smooth
- Beat in your condensed milk, adding it slowly to the cream cheese
- Scrap the sides of the bowl as you go
- Now beat in the lemon juice and vanilla extract
- Pour cheesecake mix over graham cracker crust and smooth out
- Place back in the fridge to set for at least 3 hours
- Take 1/2 cup of cherry juice and add your cornstarch in, mix well.
- Heat up remaining cherries, in a sauce pan with sugar, salt and lemon juice
- Stir constantly until bubbling, then add in your juice-cornstarch mix
- Cook until thickened, about 3 minutes… it took less time then that though
- Let cool before using
Don’t forget to check out Kristen’s no bake cheesecake recipe here. It’s definitely my favorite still!
Do you have a good cheesecake recipe for us to try? Or a topping recipe that works for you?
Let us know!
We got our cheesecake recipe from https://www.marthastewart.com/858246/no-bake-cheesecake?center=0&gallery=275624&slide=282195
We got our cherry topping recipe from http://www.geniuskitchen.com/recipe/pie-filling-from-frozen-sweet-cherries-101793