Nobake Fresh Cherry Cheesecake Cups
When colours, textures and flavours come together to scream delicious, delicious, delicious! A crisp biscuit base, juicy cherries, then a smooth white chocolate cheesecake filling topped with a sweet slightly tangy cherry jelly from scratch. It might look involved but it's far from it. Makes 3 X 220ml servings
Ingredients
Cherry jelly cheesecake
Biscuit base
- 85 g Digestive biscuits
- 25 g clarified butter/ ghee softened
- 150-200 g fresh cherries pitted
Cheesecake filling
- 150 g Amul Fresh cream / 20% fat cream
- 35 g castor sugar {to taste}
- 1 tsp agar agar
- Few drops almond extract {or vanilla}
- 100 g white chocolate chopped
- 150 g cream cheese room temperature, whisked until smooth
Cherry Jelly
- 75 g fresh cherries pitted
- 165 g water
- 35 g castor sugar
- ¼ tsp agar agar
- Juice of 1 lime
Instructions
Biscuit base
- Place the digestive biscuits in a processor /ziploc bag and blend to a fine meal. Stir in melted clarified butter/ghee.
Cheesecake filling
- Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over very low heat for 2-3 minutes stirring often. Strain and pour this over the white chocolate and leave to stand until the chocolate melts. Add the almond extract and whisk until smooth.
- Whisk the chocolate mix into the cream cheese just before you need it. Taste and adjust sweetness as desired. Use immediately.
Cherry Jelly
- Whisk the ingredients (except the lime juice) together and simmer for 5-7 minutes over very low heat until the cherries soften and break down.
- Strain and add the lime juice. Leave to cool to room temperature. The jelly can be reheated gently and cooled to pourable consistency before using. If you pour hot jelly over the cheesecake filling, it'll make the jelly cloudy.
- Assemble - See Reel on https://www.instagram.com/p/CdVWolEASo-/
- Press the biscuit base firmly into the bottom of the ramekins ( weck jars or glasses), approximately 35g in each.
- Top with a layer of pitted cherries, 10-12, to make a flat layer.
- Pour the cheesecake filling over the cherries and place the ramekins in the freezer for 30-45 minutes until the cheesecake is firm.
- Gently pour the jelly over the cheesecake. Chill for 3-4 hours or overnight.