* there is a teensy bit of baking
Have I got your attention now? Good, because trust me when I say, you are going to want this recipe.
When im developing recipes it doesn’t always go to plan. I rarely nail anything from idea to a ‘no-notes’ dish, in one go. Mostly, it just isn’t right, the ratios are slightly off or the thing that bothers me most these days, is that it uses just a bit of a perishable ingredient im not likely to keep on hand, at all times. This last one, I can ignore if the recipe is that good but I really want to try and solve that puzzle for you in all of my recipes.
Instead, it usually takes a few iterations to get it right and this dessert was no exception. BUT, every now and then, one comes along that ticks all those boxes by combining ease, simplicity and delicious-ness while minimising waste and maximising pay-off. This is one such recipe. If you were thinking of making an Easter dessert or perhaps you’ve put that task in someone else’s care, you may want gently suggest this one. A true showstopper, I literally gasped when I saw the above slice, and its as easy as whipping cream.
The magic in this cheesecake is that because the filling is essentially whipped cream cheese, mascarpone, cream and powdered sugar (no eggs), there is no need to bake it, yet it sets up just like an airy and light cheesecake. The crust is made from digestive biscuits (use graham cracker if in the US) so again, it’s easy as. I’m not even asking you to make pastry this time. This is the only part of this cheesecake that gets baked so yes, it’s not entirely ‘no-bake’ but it ALMOST is.
The blueberry and lemon compote is also incredibly simple. All you have to do is combine the ingredients and let them simmer until jammy and thick. I recommend using frozen blueberries this time of year but of course, if you have access to delicious fresh ones by all means use them here.
I hope you all have a lovely long weekend, wherever you are and whether or not you are celebrating. You don’t need an excuse to make this one but you do need people to share it with, she feeds at least 12 (or 6 plus a slice for the road for everyone). If you have any questions, please reach out to me here, via my website or Instagram. I love hearing all your comments and I love seeing your bakes so please share photos with me if you do. Thank you all for being here!
Out now: Recipes for a Lifetime of Beautiful Cooking
If you have any questions, comments or feedback, please reach out via instagram @daniellemariealvarez or via my website.