No Bake Berry Cheesecake

No Bake Berry Cheesecake

Do you have a forever cheesecake? A recipe that you know you’ll never stop making, one that you have adapted a dozen different ways, and every time it’s perfect? A cheesecake that makes everyone ask for the recipe?

No Bake Berry Cheesecake

I first made this cheesecake, or deconstructed cheesecake, three years ago, and I haven’t looked at another recipe since. I’ve changed a few things from the original, due to availability, seasonality, and ease. The original recipe calls for a mixture of mascarpone and cream cheese, plums instead of berries, black sesame seeds in the crumble, and a drizzle of orange infused olive oil. I sometimes make the recipe as it is written, but when I can’t, the ‘easy’ version is just as delicious!

No Bake Berry Cheesecake

Because each component is prepared separately this cake can be served a number of ways, scooped into a bowl, layered in a trifle bowl, in mason jars etc. The filling could also be served in a pie shell or crumb crust, with fresh fruit on top.

No Bake Berry Cheesecake

E loves it because it’s fun to make and because she can eat each part separately, no need for the different parts to touch each other!

No Bake Berry Cheesecake

No Bake Berry Cheesecake

No Bake Berry Cheesecake

No Bake Berry Cheesecake

Adapted From: Set “Cheesecake” with Plum Compote in Plenty More by Yotam Ottolenghi

Serves: 8-10

Prep Time: 40 minutes + 2 hours to set

Cheesecake

Ingredients:

750 g Cream Cheese

1/2 -3/4 cup white sugar

1 cup whipping cream

Zest of 1 lemon

Steps:

  1. Whip cream until soft peaks from, transfer to a large bowl and set aside
  2. Using a paddle attachment, beat cream cheese, sugar, and lemon zest until smooth. Works best if cream cheese is brought to room temperature
  3. Fold whipped cream into cream cheese 1/3 at a time. Cover and refrigerate for 2-24 hours to set

Hazelnut Crumble

Ingredients:

1/2 cup whole grain flour

3 tablespoons brown sugar

4 tablespoons butter

1/2 cup chopped hazelnuts

pinch of salt

Steps:

  1. Preheat oven to 375C
  2. Using hands or a food processor, mix butter, flour, sugar, and salt until the mixture resembles coarse crumbs
  3. Stir in hazelnuts
  4. Spread mixture in a thin layer over a baking sheet
  5. Bake for 15 minutes, crumble when cool

Berry Compote

Ingredients:

1 lb mixed berries

2 tablespoons suagr

Juice of i lemon

Steps:

  1. Combine ingredients in a sauce pan and cook over medium-low heat for 30 minutes

Once each component is ready, assemble the cheesecake as desired!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s