Nigella Lawson is the chosen 'Star' for this month Cook Like A Star hosted byZoe from Bake For Happy Kids, Anuja from Simple Baking and Joyce from Kitchen Flavours. I'm fans of Nigella! Everything she cooks sound so simple and yet looks so inviting and appetizing! I own her cookbook for quite sometimes and this is the best time to try out her recipes.
I
am attracted by her easy no-bake cherry cheesecake. Since a friend of mine
asking for easy cheesecake recipe I decided to try. This easy cheesecake has no
gelatine powder neither eggs are used. Therefore no heating or cooking is
required. For the cheesecake batter, all you need is whip/beat, fold and fill
the pan. Sounds super easy right?
She serves her cheesecake with cherry conserve. Since cherry is expensive here I substitute with homemade pickled roselle. Just blend the pickled into paste and spread on top of cheesecake. Love these combinations and just as good as the one I made in Roselle Cheesecake. She highlights not to use cherry pie filling or jam but anything labelled 'conserve' is good to use.
Since this cheesecake doesn't use any thickening agent it can't stand long at room temperature especially hot weather like us here. So it is best to consume just after remove from fridge.
Adapted with minor change from Nigella Express Cookbook, Cherry CheesecakeEasy No-Bake Cheesecake (Nigella Lawson)
Ingredients:
~Base
80g cream cracker crumbs (original 1¼ cup graham cracker crumbs)
1 tablespoon powdered sugar (original 2 tablespoons)
30g melted butter (original 6 tablespoons)
~Filling
1 cup whipping cream (original heavy cream)
250g cream cheese, room temperature (original used 10 oz, about 280g)
¼ cup powdered sugar (original ½ cup)
1 teaspoon vanilla extract
½ teaspoon lemon juice
~Topping
Pickled roselle purée (original used 1 10-oz jar cherry conserve)
*Drain pickled from syrup then blend with food processor till fine. If the puree is too thick just add in syrup to get the right consistency.
Methods:
1. Mix the cream cracker crumbs and sugar with the butter until the mixture coheres. Press the mixture into a 7-inch lined removable bottom pan (or springform pan). Keep in fridge until needed.
2. With an electric mixer, beat the whipping cream at low speed till soft peak form. Keep in fridge until needed.
* Do not over beat as the oil will separate from cream. In order to prevent this happen, place the bowl on ice bath and beat at low speed. Once thicken or ‘lines’ seen it is done.
3. Without washing the beaters beat together cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
4. Remove the whipped cream from fridge. Fold it into the cream cheese mixture.
5. Pour the cheesecake filling on top of cracker base and smooth with spatula. Put it in the fridge for 3 hours or overnight.
6. When about to serve the cheesecake, unmold by removing the sides of springform pan and spread the pickled roselle puree/cherries conserve over the top. Enjoy!
I’m linking this post to Cook Like A Star hosted byZoe from Bake For Happy Kids, Anuja from Simple Baking and Joyce from Kitchen Flavours.
Made with Love Mondays hosted by Javelin Warrior's Cookin w/Luv
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I like to take this opportunity to wish all
Happy Holidays and
Selamat Hari Raya!
