because every dessert is a little decadent

Philadelphia Cherry Cheesecake Recipe

This delicious cheesecake uses a readymade pie crust but you make the filling and the cherry topping. This is a no bake cherry cheesecake but it does need to sit in the refrigerator for a minimum of six hours so make it well in advance. A sweet cheesecake is always best served with a sharp sauce on top, rather than a sweet one where there would be no contrast. The sharpness of morello cherry conserve is much better with this cheesecake than the dark cherry jams, which are often too sweet for such a recipe.

This Philadelphia cherry cheesecake recipe has a vanilla flavored filling and apricot gelatin is also used, to firm up the filling and to add another fruit flavor to the recipe. If you want to make an easy cherry cheesecake, this recipe is really good because it is simple yet guaranteed to be delicious. You can even make your own pie crust if you prefer the whole thing to be homemade.

The pistachios add another flavor and also make the cheesecake look more attractive. This is a wonderful mixture of creaminess and sharp fruitiness, as well as warm and cold. Serve the cheesecake well chilled and the sauce still slightly warm for the best results. You can swap the brandy in the sauce for gin, if you prefer, or cherry liqueur if you want it sweeter.

Philadelphia Cherry Cheesecake Recipe
Summary:
Author:
Cuisine: American
Recipe type: Dessert
Serves or Makes: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 9 inch readymade pie crust
  • 8 oz cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 3 oz package apricot gelatin
  • ¾ cup white sugar
  • 1 big can evaporated milk
  • Handful of shelled pistachios
  • 1 cup boiling water
  • 7 oz morello cherry conserve
  • 4 tablespoons cold water
  • 2 tablespoons brandy
Instructions
  1. Freeze the evaporated milk in a metal bowl until you see ice crystals forming around the edges.
  2. Dissolve the gelatin in the boiling water.
  3. When it is cool, add it to the cream cheese with half the sugar.
  4. Beat the mixture well.
  5. Whip the evaporated milk with the rest of the sugar and the vanilla extract.
  6. Add this mixture to the gelatin mixture.
  7. Pour this into the readymade crust and refrigerator for 6 to 12 hours.
  8. Spoon the morello jam into a small pan.
  9. Add the cold water and bring the mixture to a boil gradually.
  10. Stir in the brandy. Let the sauce cool for 5 minutes, and then spoon it over the cheesecake.
  11. Crush the pistachios with a rolling pin, and then sprinkle them over the top.

Photo Description:

This no bake cherry cheesecake recipe features the flavors of vanilla, apricot, cherries, brandy and more. It is an easy cherry cheesecake to prepare and the flavors are amazing. Everyone in the family will love this Philadelphia cherry cheesecake recipe because it appeals to everyone. You might want to leave out the alcohol if you are making it for minors though. Sprinkle the pistachio nuts on top just before serving, else they might go soggy. You can put them in a Ziploc bag and bash them with a rolling pin to make crumbs like in the picture.
 
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