Friday, April 29, 2011

no bake cheesecake

So I've just returned from Ottawa, Canada (for work not play) and before I left my hubby for a few days, I made him his most favorite dessert. AND since I'm feeling a bit peckish and there's a tiny piece left in the frig I'll have to munch it down to give me some energy to get through the rest of the afternoon.....

In a pinch the Jello-O brand cheesecake is just OK......THIS no bake cheesecake is more than OK, it's deeeeeelicious!!!

I'm a food tv junkie, food blog stalker and a life-long subscriber to many food related mags. I LOVE FOOD!!! And I particularly LOVE "fresh, quick and simple" recipes. I know I've posted about a few semi-difficult ones, but I just LOVE the simplicity of some of Nigella Lawson's dishes that this one I just had to share. She is the ultimate "queen of food porn". Not to mention she's pretty gorgeous too......She is neither a trained chef nor cook but a food writer and journalist and can write and describe food as if you're actually sitting down and eating it. So let's hear it.....

No Bake Cheesecake
via Nigella's website

***In honor of the Will & Kate's Royal Wedding today, please read the following with your best British accent***

This is not the trad baked cheesecake that requires patience and lots of spare time. No, this is fresh, quick, simple and - best of all - irresistibly scrumptious!

Even in the spirit of retro-accuracy, please do not be tempted to open up a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labeled "conserve" as opposed to "jam" should be safe. And, if you feel like it, when cherries are in season, strew the top with a couple of handfuls of beautiful fruit.  

Serves 6 - 8
125 grams digestive biscuits OR 1/3 of a box of graham crackers (1 package of 9 whole crackers)
75 grams soft unsalted butter OR 3/4 stick (6 tablespoons) soft unsalted butter
300 grams cream cheese OR 10 ounces cream cheese
60 grams icing sugar OR 1/2 cup powdered sugar
1 teaspoon vanilla extract 
1/2 teaspoon lemon juice
250 milliliters double cream OR 1 cup heavy cream

1 - 284 grams jar of St. Dalfour Rhapsodie de Fruit Black Cherry Spread ***As I said earlier, blueberry cheesecake is my husband's favorite dessert, so I make a blueberry topping instead***See below for recipe***

Blitz the biscuits/graham crackers with a pinch of salt in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.

Press this mixture into a 20cm (8-inch) spring-form tin; press a little up the sides to form a slight edge.

Beat together the cream cheese, icing sugar (powdered sugar), vanilla extract and lemon juice in a bowl until smooth.

Lightly whip the double cream (heavy cream), and then fold it into the cream cheese mixture,

Spoon the cheesecake filling on top of the biscuit (graham) base and smooth with a spatula. Put in the fridge for 3 hours or overnight.

When you are ready to serve the cheesecake, release it from it's pan and spread the black cherry jam over the top.

Blueberry compote
3 cups blueberries - fresh or frozen
3/4 cup sugar
2 tablespoons unsalted butter
2 tablespoons lemon juice
1 tablespoon cornstarch
pinch of cinnamon
pinch of salt
1/2 teaspoon vanilla extract

Over medium-high heat, combine all of the ingredients and bring to a simmer, 4 minutes. Remove from heat and add vanilla. Cool and refrigerate.

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