NO-BAKE CHERRY-CHOCOLATE CHEESECAKE
“No-bake” means there’s gelatin in the mix to get the cheesecake to set in the fridge. You’ll get a creamy filling, a little richer than the standard cheesecake, mostly because of the proteins in that gelatin. (Make sure you use unflavored gelatin, found in the baking aisle, not Jell-O powder.) The ganache, unfortunately, does require a little cooking. Well, you just have to heat the half-and-half before you pour it over chocolate. That’s not much! And after that, you chill down the rich ganache before spreading it over the cake.
For the cheesecake
¼ cup sweet or sour cherry juice (not concentrate)
One ¼-ounce package unflavored gelatin
1½ pounds full-fat cream cheese
2 cups cherry jam
½ cup granulated white sugar
½ cup full-fat sour cream
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon cherry flavoring or extract, optional
1. Prepare and shape the crust as directed in a buttered 13 × 18-inch lipped sheet pan.
2. Mix the cherry juice and gelatin in a small bowl and set aside until the liquid has been mostly absorbed, about 5 minutes.
3. Put the cream cheese, jam, sugar, sour cream, lemon juice, vanilla, and cherry flavoring, if using, in a large food processor. Cover and process until smooth. Scrape down the inside of the canister, add the gelatin mixture, and process until smooth. (For smaller food processors, work in two batches, halving the gelatin mixture to add it to both. Fold the two batches together in a large bowl until smooth.) Scrape and pour this mixture into the prepared crust. Cover with plastic wrap and refrigerate for at least 8 hours or up to 2 days.
For the ganache
1 cup half-and-half
1½ pounds chopped bittersweet chocolate or bittersweet chocolate chips
1 cup confectioners’ sugar
1. At least an hour and a half (or up to one day) before serving, warm the half-and-half in a small saucepan set over medium heat until small bubbles fizz around the inside perimeter.
2. Put the chocolate in a medium bowl, pour in the warmed cream, and stir until melted and smooth. Cool for 20 minutes.
3. Whisk in the confectioners’ sugar. Refrigerate until the mixture is spreadable but not stiff, about 20 minutes. Spread evenly over the chilled cheesecake. Chill the topped cheesecake for another 15 minutes before serving.
TESTER NOTES
Don’t use bottled lemon juice. It may have been pasteurized and won’t be as acidic as the fresh stuff, so the cheesecake will not set.