Let’s face it, cheesecake is a crowd pleaser!
But I know a lot of people struggle with the cracking of a baked cheesecake (usually from over mixing, over baking and drastic temperature changes… maybe someday I’ll tackle all that in a post and recipe for you)
Honestly, let’s keep it real, it’s too hot to turn in the oven anyway! So I present you with a delicious, creamy, versatile… NO BAKE CHEESECAKE!
But… if we’re really keeping it real, I needed to make something to show off this crazy amazing serving board I commissioned by the incredibly talented local artist Doug of Jackmandesignco Don’t worry though, if you’re not local… HE SHIPS! <—- check out his IG for all the deets on the board
Special shout out to the amazing sprinkle ferries at SprinklePop for the custom Man versus Cake sprinkle mix that is cast in the board.
Ok ok, back to the cheesecake… the real reason you’re here.
We recently took a trip across the island to house hunt for our big move and it’s bakeapple season (you may know these berries as cloudberries) but the season is short and only grows in certain areas (mostly boggy) of the island. So while driving I just had to stop and buy a bottle on along the highway!
The results of the jam and the finished cheesecake speak for itself!
Don’t fret, don’t have, or can’t get, bakeapples… you can sub out other berries and follow the same procedures.
Bakeapples for those wondering are a a tart but sweet fruit, when ripe are juicy and bursting with flavour. They resemble a blackberry only they are a vibrant yellow/orange colour.
When cooking into a jam, they have a musky smell, but don’t let that fool you, they are delicious
To make these bars, you’ll want to start with making your jam ahead of time and allowing it to cool, preferably overnight.
Always love to see what you create, so please share, tag or send me your delicious creations.
Stay sweet my friends
|Prep Time||25 Minutes|
|Cook Time||1 Hour|
|Passive Time||8+ Hours|
- 1.5 Cups Fresh berries Bakeapples (pictured)
- 6 Tbsp Sugar
- 2 tsp Lemon Juice You can use fresh
- 1/4 tsp Salt
- 1.5 Cups Graham crumbs Any cookie crumb will work
- 3 Tbsp Sugar
- 3.5 Tbsp Butter Melted
- 1 Pinch Salt
- 12 Oz Cream Cheese Softened
- 1.5 Cups Whipping Cream Cold
- 1 Packet Gelatine Equal 1 Tbsp
- 1/4 Cup Water Cold
- 1 Cup Icing Sugar
- 1/4 tsp Salt
- 2 tsp Vanilla
Graham Crumb Base
- Add all your jam ingredients to a small saucepan.
- Simmer on low for approximately an hour until reduced and thick. Stirring occasionally.
- Once thickened and holds a line when you run a spoon through the mix, remove from heat and allow to cool completely. I suggest overnight in the fridge.
- If you wish to remove seeds, do so before cooling. Pass your fruit mixture through a sieve.
- This step can be done and placed in fridge overnight with jam.
- Place crumbs, sugar, salt, and melted butter in a bowl and mix until well combined
- Line an 8x8 pan with parchment paper (makes it easier to remove)
- Evenly spread your crumb mixture over the base of the pan
- Press down firmly with the base of a glass to pack in the crumbs. You want to be able to hold the finished bar in your hand without it crumbling. Once finished refrigerate so that when you add the jam and spread it, the crumbs don’t lift.
- First start by ‘Blooming’ your gelatine. Place your cold water in a microwave safe dish, add gelatine powder. Stir and allow to sit for 10-15 minutes (while you prep rest of filling)
- In a stand mixer (or using a hand mixer) Whip your heavy cream until soft peak.
- Once soft peaks form, remove from mixer and place in a bowl. Add your softened cream cheese to your mixer (no need to clean it between). Mix on high until smooth and creamy
- Add salt, and half the icing sugar. Mix on low (to avoid splatter) until combined, then add other half of icing sugar
- Warm gelatine mixture in microwave for 15-20 second until clear and fluid.
- Slowly pour into cheesecake mixture. And stir until fully incorporated
- Now, in thirds, add whip cream, and mix until incorporated, then add vanilla. Whip for additional 2 minutes. Mixture should be smooth, creamy and fluffy.
- Let’s assemble
- Take your jam and spread it evenly over the graham crumb base
- Then pour your cheesecake filling over the jam
- Spread evenly and add a hand full of fresh berries scattered over the top. If using something like a strawberry or large berries, slice Or chop them into more manageable pieces. Refrigerate for 8 hours or overnight before slicing.
- To slice. Lift the cheesecake out of the pan using the edges of the parchment paper. Use a sharp knife dipped in hot water, and clean the blade between each cut.
- Cut the tray in half and then into 12 bars
Not a fan of fruit?!
omit the fruit jam and make a delicious vanilla no bake cheesecake bar. Maybe top it with a drizzle of chocolate or caramel sauce ... ENJOY!
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