No Bake Cherry Cheese Cake | How to make the Perfect Cheese Cake with Cherry Sauce | Chef Amrita

Create the perfect no-bake cherry cheesecake with a delicious cherry sauce in this easy-to-follow recipe by Chef Amrita. This dessert is a delightful combination of creamy cheesecake filling and sweet cherry topping that will impress your family and friends. Follow along to master this decadent treat that is sure to become a favorite at any gathering!
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Cherry Cheese Cake

Ingredients
Fresh Cherries- 200gm (deseeded)
Sugar - 3 tbsp
Water- about 2 cups
Digestive biscuits - 100 gm
Butter (melted) - 40 gm
Cream Cheese (at room temperature) - 150 gm
Powdered sugar - 50 gm
Cherry essence - 1 tsp
Lemon juice - ½ tsp
Whipping cream powder & chilled water to make about 100 gm of whipping cream- as per the packet instructions

Method:-
Deseed the cherries,  and add to a sauce pan, along with sugar and water over medium heat.
⁠ In the meantime, add digestive biscuits to a blender jar, and grind to a fine powder.
Take it out in a bowl, add melted butter to it, mix thoroughly and transfer the mixture into a 7 inch springform cake pan. Spread the mixture evenly  onto the bottom of the pan with the help of a flat surfaced bowl or glass.
Then place the pan in the refrigerator/ freezer while you do the rest of prep for the cheesecake.
⁠Now check on the Cherry compote which should have started bubbling by now. Keep stirring occasionally, until the cherries release their juices and the mixture begins to simmer.
Once the cherries are soft and gooey; It should still be saucey and not dry, switch off the flame and keep aside to cool.

In a large bowl, beat the whipping powder along with chilled water till you get stiff peaks. Keep aside or in the fridge if making the cheesecake later.

In another bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and cherry essence, lemon juice, and continue to beat until well combined.
Now, gently fold the whipped cream into the cream cheese mixture until the mixture is smooth and well incorporated.
Then, fold in half the quantity of the cherry compote to the mixture and gently mix it in.
Pour the filling over the chilled crust & spread it evenly.
Cover and refrigerate for at least 6 hours but preferably overnight.
Once the cheesecake is set, de-mould it carefully.
Slice pieces and serve with some  cherry compote over the top. Enjoy

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