Hallelujah! My new computer was delivered yesterday and I couldn’t be happier. It is so nice, pleasant and so much easier to write a post on my laptop. I had a Mac Air and got the same computer, I still have to go to Genius Bar at the Apple Store to see if my old computer’s hard drive is damaged, if it is, my data cannot be retrieved but if not they can transfer to the new one. Fingers crossed.
On July 4th I went to my friends house for a BBQ, I made some hummus using Ottolenghi’s great recipe, some pita bread, veggie burgers and a cheesecake. I found this recipe on Food and Wine, it looked ethereal, light and creamy and I had to give it a try. This is a no bake cheesecake so no hot oven and no eggs. It is very easy to make and the recipe calls for cream cheese, ricotta, mascarpone or sour cream (I used creme fraiche) and whipped cream, it is flavored with a little lemon juice. In the recipe they use a combination of amaretti and graham crackers, I used only graham crackers. Everyone at the BBQ said it is the best cheesecake they have ever had, I have to agree it is wonderful and this recipe will go into my must make again SOON file. They call for a 8 inch springform pan, I only had a 9 inch so I doubled the recipe. There was leftover filling which I made into a small upside down cheesecake. My cousins were in town and came over for dinner and I served it for dessert. The bottom layer was roasted rainier cherries, filing on top of the cherries and crushed graham crackers on top. This was also exceptional.
Triple Cheese Cheesecake
Food and Wine
Makes an 8 inch cake
Graham Cracker Crust
1 1/2 cups crushed graham crackers (approx 12 crackers)
pinch of kosher salt
1/4 cup sugar
5 tbs melted butter
Mix the crushed graham crackers, salt, sugar and melted butter until fully incorporated. Heat oven to 350 degree’s. Press the graham cracker mixture into the spring form pan coming about half way up the sides of the pan. Bake approximately 12 minutes. When you smell it it’s done, it should be lightly browned. Let cool and set aside while you make the filling.
1 tsp powdered gelatin
2 tbs cold water
3/4 cup chilled heavy cream
2 8 oz packages cream cheese, softened
3/4 cup ricotta (whole milk)
3/4 cup sugar
pinch of salt
1/4 cup mascarpone, sour cream or creme fraiche
1/4 cup fresh lemon juice
In a microwave safe bowl sprinkle the gelatin over 2 tbs of cold water. Set aside.
Whip the cream into soft peaks and refrigerate.
Add the cream cheese, ricotta, sugar and salt to mixer and whip on high speed until light and fluffy about 5 minutes. Beat in the mascarpone/sour cream or creme fraiche and lemon juice until combined.
Microwave the gelatin for about 5-7 minutes until it melts. Scrape into the cheese mixture and whip until combined. Fold in the whipped cream. Spoon into the baked graham cracker crust, smooth the top, cover and refrigerate at least 3 hours but best overnight.
Serve with fresh fruit, fruit compote or roasted or poached fruit.