This was my first attempt at a no-bake cheesecake, and I definitely like baked ones better. However, they can be a pain to make and this is just so easy. I was inspired by this recipe from The New York Times but made a bunch of adjustments, based on user comments on the recipe and ingredients available in my kitchen. I didn't like it much initially when I served it after a big dinner, but I brought the rest of the cheesecake to class to share. I was ravenous and snacked on a huge slice, and it was really delicious. This is something that takes some getting used to, but it grows on you.
RASPBERRY GOAT CHEESE CHEESECAKE
Inspired by this recipe for Double Strawberry Cheesecake
- Store bought graham cracker crust
- 1/4 cup red wine
- 1.5 tsp powdered gelatin
- 2 packs of 8 oz cream cheese, room temperature
- 2 oz goat cheese, room temperature
- 1/3 cup sugar (I would increase this next time since it was a tad tart)
- 1/2 lb of fresh raspberries, plus more to garnish
Measure out red wine into a small cup and add gelatin, then let sit for 5 minutes while the gelatin blooms. Once the time is up, microwave for 10 sec intervals until the gelatin is just dissolved and the mixture is liquid, but not hot.
In a large bowl, combine cream cheese, goat cheese, and sugar with an electric mixer.
Add raspberries and continue beating until incorporated.
Pour the mixture into the pie crust. Refrigerate for at least 6 hours to set. See how easy peasy it is :)
bacon, mushroom, and spinach risotto and bacon-wrapped water chestnuts.