No bake sour cherries cheesecake

No bake sour cherries cheesecake

This is the most loved cheesecake recipe with sour cherries. My daughter’s favourite dessert, in its easiest and fastest version without baking, without whipped cream and sour cream. One of the oldest and most irreplaceable recipes we make at home!

Τσίζκεϊκ με βύσσινα

It’s the most common dessert at family gatherings when everyone is “full” but still keeps a small space for dessert. A bit sour, a bit sweet but very light and cool. This is the best dessert for lovers of sweet and sour flavours, a paradise of enjoyment!

Ingredients

Τσίζκεϊκ με βύσσινα

For the base

For the cream

For the topping

As for the sour cherries that you will use, you should get sour cherries in their own juice with little or no added sugar.

In the following photos, you will see the different effect the caster creates than the cornflour. You can choose the one you like best.

Preparation

For the base

Τσίζκεϊκ με βύσσινα

Grind the cookies in the food processor until they become powder. Pour them into a bowl and add the butter at room temperature.

Τσίζκεϊκ με βύσσινα

Knead the biscuit with the butter between your palms, until all the butter is incorporated.

Τσίζκεϊκ με βύσσινα

If you are tired of this process, melt the butter and mix it with the grated biscuit but the result will not be the same, it will be more “muddy”, while in the first case it will be crumbly, like in the photo above.

Τσίζκεϊκ με βύσσινα

Spread it evenly in a springform pan, and press it well.

For the cream

Τσίζκεϊκ με βύσσινα

Beat the cream cheese, with the condensed milk and lemon juice.

Τσίζκεϊκ με βύσσινα

Spread the cream on top of the biscuit base.

For the topping

1st option, thickening with caster powder

Τσίζκεϊκ με βύσσινα

Drain the sour cherry juice and put it in a saucepan.

Τσίζκεϊκ με βύσσινα

Tip in the sugar and caster powder.

Τσίζκεϊκ με βύσσινα
Τσίζκεϊκ με βύσσινα

Stir constantly over medium heat. It slowly begins to thicken and pieces start to form on the surface like in the photos above. Stir until it thickens completely and remove from heat.

Τσίζκεϊκ με βύσσινα

Now you can, if you want, place the sour cherries one by one on the surface in concentric circles for uniformity and then pour over the syrup you prepared.

Τσίζκεϊκ με βύσσινα

Otherwise, put the sour cherries in the syrup

Τσίζκεϊκ με βύσσινα

and spread the mixture gently on the surface. Put the cheesecake in the fridge until cool.

Τσίζκεϊκ με βύσσινα

When the sour cherry syrup cools, it gets solid and jelly-like as in the photo above.

Τσίζκεϊκ με βύσσινα

2nd option, thickening with cornflour

Drain the sour cherry juice and put it in a saucepan with the sugar. Dissolve the cornflour in very little water or keep some of the cherry juice and dissolve it there. Once the juice boils in the saucepan, add the dissolved cornflour and stir until thickened. Remove from heat, add the sour cherries and let it cool down. Place it in a jar and pour over each cheesecake piece separately when serving.

Whichever way you choose to prepare the sour cherries are just as delicious, the presentation is the only difference. 

Enjoy!

Nanà…

No bake sour cherries cheesecake

Ingredients

For the base

  • 1 pack of petit beurre biscuits (225g)
  • 1/2 slab of hard butter (125g)

For the cream

  • 1 packet of cream cheese (200 g)
  • 1 can of sweetened condensed milk (400 g)
  • 1/4 of a cup, lemon juice

For the topping

  • 1 jar of sour cherries
  • 1.5 tbsp sugar
  • and 2 tbsp caster powder to create a jellylike layer
  • or 2-3 tbsp of cornflour depending on how liquid you want it

As for the sour cherries that you will use, you should get sour cherries in their own juice with little or no added sugar.

In the following photos, you will see the different effect the caster creates than the cornflour. You can choose the one you like best.

Preparation

For the base

Grind the cookies in the food processor until they become powder. Pour them into a bowl and add the butter at room temperature.

Knead the biscuit with the butter between your palms, until all the butter is incorporated.

If you are tired of this process, melt the butter and mix it with the grated biscuit but the result will not be the same, it will be more “muddy”, while in the first case it will be crumbly, like in the photo above.

Spread it evenly in a springform pan, and press it well.

For the cream

Beat the cream cheese, with the condensed milk and lemon juice. Spread the cream on top of the biscuit base.

For the topping

1st option, thickening with caster powder

Drain the sour cherry juice and put it in a saucepan. Tip in the sugar and caster powder.

Stir constantly over medium heat. It slowly begins to thicken and pieces start to form on the surface like in the photos above. Stir until it thickens completely and remove from heat.

Now you can, if you want, place the sour cherries one by one on the surface in concentric circles for uniformity and then pour over the syrup you prepared.

Otherwise, put the sour cherries in the syrup and spread the mixture gently on the surface. Put the cheesecake in the fridge until cool.

When the sour cherry syrup cools, it gets solid and jelly-like.

2nd option, thickening with cornflour

Drain the sour cherry juice and put it in a saucepan with the sugar.

Dissolve the cornflour in very little water or keep some of the cherry juice and dissolve it there.

Once the juice boils in the saucepan, add the dissolved cornflour and stir until thickened.

Remove from heat, add the sour cherries and let it cool down.

Place it in a jar and pour over each cheesecake piece separately when serving.


Source: https://cookeatup.com/en/no-bake-sour-cherries-cheesecake/

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