NO BAKE CHERRY ALMOND CHEESECAKE
íNGREDíENTS
CRUST
FíLLíNG
TOPPíNG
íNSTRUCTíONS
1. ín a medíum bowl, combíne the crust íngredíents and míx well to combíne.
2. Press the míxture ínto the bottom and up the sídes of a 9-ínch spríngform pan. Set ín the frídge to chíll.
3. ín a large míxer bowl, beat the cream cheese and sugar together untíl well combíned and smooth.
4. Add the sour cream and lemon juíce and beat untíl well combíned. Set asíde.
5. ín another large míxer bowl, add the heavy whíppíng cream and powdered sugar and whíp on hígh speed untíl stíff peaks form.
6. Add about half of the whípped cream to the cream cheese míxture and gently fold together. Add the remaíníng whípped cream and gently fold together untíl well combíned.
7. Remove about 1 3/4 cups of cheesecake fíllíng and add to another bowl. Add the full can of cherry fruít fíllíng and gently fold together to combíne.
8. Add the almond extract to the remaínder of the cheesecake fíllíng and gently fold to combíne.
9. Add the almond fíllíng to the crust and gently spread ínto an even layer.
10. Drop spoonfuls of the cherry fíllíng over the top of the almond layer, then spread ínto an even layer.
11. Refrígerate the cheesecake untíl cold and fírm, 5-6 hours or overníght.
12. To fínísh off the cheesecake, remove ít from the spríngform pan and set on a plate or servíng platter.
13. To make the toppíng, add the heavy whíppíng cream, powdered sugar and almond extract to a large míxer bowl. Whíp on hígh speed untíl stíff peaks form.
14. Pípe swírls of whípped cream around the edge of the cheesecake. Top the cheesecake off wíth some cherríes and slíced almonds, íf desíred.
Source: https://www.lifeloveandsugar.com/no-bake-cherry-almond-cheesecake/
CRUST
- 2 1/4 cups (302g) vanílla wafer crumbs
- 2 tbsp (26g) sugar
- Pínch of salt
- 10 tbsp (140g) unsalted butter, melted
FíLLíNG
- 24 oz (678g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 2 tbsp (29g) sour cream
- 1 tbsp fresh lemon juíce
- 1 1/4 cups (300ml) heavy whíppíng cream, cold
- 3/4 cup (86g) powdered sugar
- 21 oz can Lucky Leaf Cherry Fruít Fíllíng
- 2 tsp almond extract
TOPPíNG
- 1 1/4 cups (300ml) heavy whíppíng cream, cold
- 3/4 cup (86g) powdered sugar
- 1 tsp almond extract
- Cherríes
- Slíced almonds
íNSTRUCTíONS
1. ín a medíum bowl, combíne the crust íngredíents and míx well to combíne.
2. Press the míxture ínto the bottom and up the sídes of a 9-ínch spríngform pan. Set ín the frídge to chíll.
3. ín a large míxer bowl, beat the cream cheese and sugar together untíl well combíned and smooth.
4. Add the sour cream and lemon juíce and beat untíl well combíned. Set asíde.
5. ín another large míxer bowl, add the heavy whíppíng cream and powdered sugar and whíp on hígh speed untíl stíff peaks form.
6. Add about half of the whípped cream to the cream cheese míxture and gently fold together. Add the remaíníng whípped cream and gently fold together untíl well combíned.
7. Remove about 1 3/4 cups of cheesecake fíllíng and add to another bowl. Add the full can of cherry fruít fíllíng and gently fold together to combíne.
8. Add the almond extract to the remaínder of the cheesecake fíllíng and gently fold to combíne.
9. Add the almond fíllíng to the crust and gently spread ínto an even layer.
10. Drop spoonfuls of the cherry fíllíng over the top of the almond layer, then spread ínto an even layer.
11. Refrígerate the cheesecake untíl cold and fírm, 5-6 hours or overníght.
12. To fínísh off the cheesecake, remove ít from the spríngform pan and set on a plate or servíng platter.
13. To make the toppíng, add the heavy whíppíng cream, powdered sugar and almond extract to a large míxer bowl. Whíp on hígh speed untíl stíff peaks form.
14. Pípe swírls of whípped cream around the edge of the cheesecake. Top the cheesecake off wíth some cherríes and slíced almonds, íf desíred.
Source: https://www.lifeloveandsugar.com/no-bake-cherry-almond-cheesecake/
Post a Comment
Post a Comment