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