Today I'm sharing a truly fabulous recipe here on the blog, but first, let me congratulate my blog-sister Cleo Coyle on the release of ROAST MORTEM.
Today is release day, which is always cause for celebration!
And we here at Mystery Lovers' Kitchen do love to celebrate!
Roast Mortem is out right now. You can find it in bookstores everywhere!
You won't believe how great this cheesecake is. Seriously.
I hear you: You're protesting, insisting that, no-bake cheesecakes aren't bad, but never as satisfying as the kind you get at a restaurant. I won't lie and tell you that I don't crave a classic cheesecake (Junior's, Cheesecake Factory, Eli's, etc.) from time to time, but I will tell you that baking one in the middle of
summer is not on my agenda. I'll bet it's not on yours either.
I was invited to dinner at a friend's house this past Saturday, with the only request that I bring dessert.
I put this cheesecake together that afternoon and pulled it out of the freezer just as we left the house. Nicely defrosted by dessert time, and best of all? It was delicious!
Six adults all sampled this and everyone raved. I brought home the meager leftovers and my kids went nuts for it. Creamy, rich, easy, and no-bake!
You ready? You're gonna love it!
No Bake Cheesecake a la Julie
1 cup graham cracker crumbs
2 cups pecan cookie crumbs (I pulverized the store-brand equivalent of Pecan Sandies in my food processor until finely ground)
10 Tbsp butter (1 stick plus 2 T), melted
3 Tbsp sugar for the crust
3 - 8 oz pkgs cream cheese - room temperature
1/2 cup sugar for the filling
1 Tbsp lemon juice
1 cup whipping cream
Combine graham cracker and cookie crumbs with sugar. Add melted butter and stir until the mixture sticks together. Press into the bottom and sides of a 9-inch springform pan. Cover with aluminum foil and place in the refrigerator.
Combine the 3 packages of room-temperature cream cheese with the lemon juice and 1/2 cup of sugar. Using a hand mixer, beat until creamy.
In a separate bowl (I used a chilled metal bowl) whip the cream until soft peaks hold. Fold this cream into the cream cheese mixture. Mix well by hand. Don't use the mixer.
Spread into the prepared springform pan. Cover with fruit topping (I used raspberry preserves slightly warmed in the microwave for easier spreading). Once the topping is in place, cover with aluminum foil and freeze for at least an hour or two.
About an hour before serving, remove the springform side and move the cheesecake to the refrigerator. Should be just right by dessert time. Truly, truly, a fabulous dessert. Easy enough to make at home, pretty enough for company.
And... speaking of Cleo... can't you picture her strawberry or blueberry toppings here? Ooh.. I can!!
Have fun with this! Enjoy!
Author of GRACE UNDER PRESSURE, first in the Manor House Mystery series. At your favorite bookstore today!