Cheesecake with cherries (without baking)

A simple and insanely delicious no-bake summer cherry cheesecake recipe. Ideal for those who do not like to fiddle around the oven for a long time. The cheesecake consists of a crispy base, an airy creamy filling, which is covered with a delicious cherry sauce. This is an incredibly delicious dessert! The cheesecake looks amazing and tastes just as delicious!

Ingredients

• For the base:
• Cookies - 200 g
• Butter - 100 g
• For filling:
• Cream cheese (mascarpone, etc.) - 450 g
• Condensed milk - 200 g
• Gelatin - 12 g
• Water for gelatin - 75 ml
• For the cherry filling:
• Pitted cherries - 600 g
• Sugar - 75 g
• Corn starch - 25 g
• Lemon juice - 30 ml
• Water -125 ml
• Red gel color (optional) - 1-2 drops

Directions

1. Prepare cherry filling. In a saucepan, combine pitted cherries, sugar, corn starch and lemon juice.
2. Put on medium heat and, stirring, bring to a boil and until the sugar is completely dissolved.
3. When the sugar dissolves, add water, mix well and cook until the cherry sauce thickens.
4. For a richer color in the sauce, choose darker varieties of cherries, or you can add red gel food coloring if desired.
5. As soon as the mixture with cherries thickens, remove the saucepan from the stove.
6. We select half of the cherry filling and use an immersion blender to grind into puree.
7. Leave the rest of the cherries to cool at room temperature.
8. Preparing the base for the cheesecake. In a food processor, grind the cookies into small crumbs.
9. Transfer the crushed cookies to a suitable bowl, add the melted butter and mix well until combined.
10. We put a ring (a shape without a bottom) with a diameter of 20 cm on a suitable dish, lay the sides with an acetate film.
11. Put the resulting crumb into a mold and evenly distribute.
12. We tamp the crumbs well with a glass. Then put the cookie base in the fridge for 30 minutes.
13. Preparing the cheesecake filling. Pour gelatin with cold water and leave for 10-15 minutes to swell.
14. Place room temperature cream cheese (I used mascarpone) in a large bowl and beat at medium speed with a mixer until smooth.
15. Add condensed milk, chilled cherry puree and beat at low speed mixer until smooth.
16. We heat the swollen gelatin until dissolved in a water bath or in another convenient way. Never boil! Then let it cool down a bit.
17. Gradually pour the cooled gelatin mixture into the cheese mass with cherry puree and mix at low speed of the mixer until a homogeneous mass is formed. Keep in mind that the melted gelatin and cream mass should have approximately the same temperature. With a temperature difference, the mass for the cheesecake will turn out with cereal.
18. We take out the cooled cookie base from the refrigerator and pour the finished filling on top of it. You can shake the mold a little so that the filling is evenly distributed.
19. We remove the cheesecake in the refrigerator for 3-4 hours, until completely solidified.
20. We take out the finished cheesecake from the refrigerator, carefully remove the ring. If necessary, draw a thin knife around the rim and remove the acetate film.
21. Spread the rest of the reserved cherry sauce on top of the cheesecake and spread well over the entire surface. If the cherry sauce is too thick, you can reheat it in the microwave, then let it cool before coating the cheesecake.
22. We decorate the cheesecake with cherry with fresh mint leaves or according to your taste and desire.
23. Bon appetit and happy cooking! Enjoy!