Cherry Cheesecake

Cheesecake, is it a cake or a pie? If it is a pie should it be called Cheesepie?

The general definition of a cake is any solid block of mass or substance, so, anything could be a cake from crab-cake, urinal cake to even yellowcake uranium, which I am sure is neither edible nor tasty. Then we have the definition for standard pies, which are round, a few inches tall, with a wider filling made from fruit and/or custard, and then a thinner crust of either pastry or crumb.

With cheesecakes, it is cylindrical mass and have filling and crumb crust. The additional ingredient of cream cheese is not a disqualifier, as any additional ingredients added to a standard pie. Hence, cheesecake is a cake, and it can’t not be a pie.  

It is a double delight to know it is both, as this sweet dessert recipe is dedicated to a not just double but a triple level delightful person, with an infectious laugh that matches her expressive beautiful eyes named Kendall. This is her favorite kind of cheesecake that complements her cherry personality (wink for the pun!). This recipe is specially made easy to accommodate a talented hardworking mama, like Sisi’s mom. So, here we go:

No-Bake Cherry Cheesecake

The recipe yields 10-12 servings.

Preparation Time:                          30 minutes

Waiting Time:                                 6 – 8 hours

Ingredients:

Crust

1 1/4 cups                                      Graham cracker crumbs

1 tablespoon                                  white sugar

1/3 cup                                           salted butter, melted

1/2 teaspoon                                  cinnamon (optional)

Filling

1 pack of 225 grams                      cream cheese, softened

1/4 cup                                           white sugar

1 tablespoon                                  unflavored gelatin  

3 tablespoons                                fresh milk

1 pack of 250 ml                            all purpose cream, chilled

Topping

1/4 cup                                           whipping cream (EV brand)

1 tablespoon                                  confectioner sugar

1 cup                                              cherry filling

Procedures:

1.  Make some ice. Freeze whisk and 2 bowls, overnight.

2.  Prepare the Crust. In a bowl or a zip lock mix crushed graham crackers, sugar and butter, then add cinnamon and mix. Press the crust mix on a 9-inch pie plate with release bottom or spring form with a glass bottom. Chill

3.  Prepare the Filling. In a bowl, beat cream cheese and sugar until light and well-blended. Set aside.

4.  In a small heat resistance bowl, bloom the gelatin over the fresh milk; let it sit for 1 minute. Over a low heat, melt and stir for 3 minutes. Add and beat the hot gelatin into the cream while hot.

5.  In a separate bowl, whip all purpose cream until light and stiff. Then fold into the cream cheese mixture. Carefully, pour onto the chilled crust. Chill of 2 hours.

6.  Prepare for Topping. Place the prepared ice into the pre-frozen bowl. Then, place another pre-frozen bowl over the bowl with ice. Add and whisk the whip cream. Gradually add confectioner sugar. Whisk vigorously until thick. Pipe the whip cream on the cheesecake’s borders. Top with cherry filling and syrup. Chill for 4-6 hours.  

  

NTS:

   Cheesecake can be stored in the freezer-chiller for a week.

   May use alternative filling such as cherry, like blueberry and strawberry

 

Feel free to share your thoughts, any corrections, suggestions and reactions, as it will definitely guide and inspire create better content. Thank you so much.

As always enjoy!

Thank you Kendall for the inspiration!

Happy BIRTHDAY Chica!

I LOVE you Sisi!

Hi to Brayden.

Reference and Inspired by:

1.  Kendall H.

2.  Magnolia Cheesecake packaging.