I asked my followers on Instagram what I should make with my remaining cherries and one of you’ll suggest a ripple cheesecake. Well, I have made a ripple cheesecake before using chocolate so I thought about making something different.
I have always loved making desserts in a glass, for the only reason that it’s super easy and not very messy. Since you asked for a ripple effect, I thought about making various elements with different shades of red. A super simple, layered cheesecake filled with loads of cherry related elements, it a no-bake cheesecake…… Happy Baking!!!
Cherry Cheesecake
A layered Cherry cheesecake with vanilla sponge, cherry jelly, and a dollop of chantilly.
Ingredients
- 60 gms Digestive Biscuits (6 nos.)
- 14 gms Unsalted Butter
- 35 gms Cream cheese
- 1/4th cup Heavy cream (sweetened) (after whipping)
- Cherries 12 nos.
- 4 gms sugar (1 tsp)
- 20 gms Vanilla sponge cake
- 1 gm Agar Agar (1/8th tsp)
- 45 ml water
- Mint leaves for garnish
Instructions
- Now for the jelly, take about 6 cherries, de-seed them and chop into small pieces. take some water in a vessel, add the cherries to it, a tsp of sugar ,and the agar-agar powder and heat it till the water boils. Add a drop of red colour for contrast in layers. NOTE: Make sure to stir it continuously to avoid the agar-agar sticking to the bottom of the vessel.
- For the cream cheese, I usually make cream cheese from scratch or you can directly get it from the store. (for this recipe you need cream cheese obtained from 500 ml milk, i.e. about 35 gm.). Add whipped cream to it and sugar if needed and whisk till you get a thick, smooth frosting.
- For the final element, take your biscuits and crush them into powder. Add melted butter to it and make a nice sand-like crumb.
Layering
- For the first layer, add the biscuit crumb base. Tap it using a pestle to set properly.
- Now add the cream cheese frosting on top. Then add the vanilla sponge pieces on top. Add the jelly on top, and finally some whipped cream on top.
- Finish with some fresh cherries and mint leaves. Done. Chill the dessert for a few hours and your dessert is ready to be served.