Eggless No Bake Fresh Cherry Cheesecake

It was our Wedding Anniversary yesterday and I made this quick, no bake, eggless cheese cake to celebrate this special day of our’s :)..... I have been making this cheesecake for the last several years with different toppings..... Already posted a Peach and Mango Cheesecake some time back.... This time I used fresh cherry as I wanted to consume as much cherry as possible before the Cherry season ends..... I have even stored some cherries in the freezer for later use..... The topping recipe is from Deepa’s blog… its really good and my hubby likes to eat the topping by itself… Pitting the cherries without a cherry pitter was a serious task for me earlier....  but found out an interesting idea using a pastry tip on this site; also check out Magpie’s blog on how she used a small mouthed bottle to pit cherries :).... In place of cherries you can use strawberries or a mixture of cherry and strawberry with the same topping recipe....

Eggless No Bake Fresh Cherry Cheesecake

Preparation Time ~ 25 mints

Cooking Time ~ 15-20 mints

Serves – 8 to 10 

Cheese Cake

(Recipe from Desserts by Kottayam Ladies Circle) 

Biscuit Base:

Marie biscuits (powder) -120gms

Butter (melted) -60gms 

• Mix both, press the mixture firmly over base of a dish or individual glasses and refrigerate.

Filling:

Condensed Milk -1 tin

Yogurt - 1 cup (beat it)

Gelatin -1 tbsp / 10gms, dissolved in 2 tbsp water

Cream -1 cup (thick)

• Beat together and pour over biscuit base and set in fridge. 

Fresh Cherry Topping

(Recipe from Passionate About Baking originally from The Cake Bible, Rose Beranbaum)  

Ingredients:

280gms pitted tart cherries {from approximately 380gms cherries}
1/2 cup sugar
1 1/2 tbsps cornflour {cornstarch}
Pinch of salt
1/8 tsp almond extract

Juice of ½ lime
Method:

• In a large saucepan toss together the cherries, sugar, cornstarch and salt. Allow it to sit for about 30minutes to allow the sugar to draw out the juice.
• Cook over moderate heat, stirring constantly, until thickened and boiling. Simmer 1 minute. The mixture should just barely drop from a spoon. Remove from heat and stir in almond essence. Cool and spoon over cold cheesecake. 
• Serve decorated with fresh cherries.

Update:

If Fresh cherries are not in season or if it is difficult to get in the place you are living you can use canned cherries to make the topping. For that you need;

Ingredients:

Canned Cherries -1 small tin

Cornflour -1 tbsp

Sugar -2 tbsp

Method:

Deseed the cherries. Take 1/2 & beat in mixie, use syrup and thicken with cornflour and sugar to sauce consistency. Cool. Pour over set cheesecake & top with remaining cherries.