Summer in Texas is sort of like being at the spa. You relax in extreme heat, convincing yourself that this will somehow improve your complexion. You don’t wear a lot of clothing. And since you are so tired from all of the relaxing, you have an overwhelming desire to gain energy through a refreshing treat. Because somehow, the cucumber water just isn’t filling you up.
Astonishing, I know.
This weekend, I found myself in refreshing-treat-making mode, so I decided to try my hand at a no-bake cheesecake with some seasonal goodness thrown in.
Though after making it, I am not convinced that it is any easier than making a regular cheesecake. It’s very hard to keep it from getting melty in the heat, but it also freezes up quickly. Most annoyingly, you have to wait just as long before you can eat it. Imagine my outrage when I realized this – ravenous and three hours into the cooling process.
Nevertheless, when it stayed at the desired temperature, the flavor turned out great. I used this recipe from Martha Stewart for the cheesecake itself, though I substituted 1/2 tsp of the vanilla for 1/2 tsp of almond extract. Which, in my humble opinion, was a fucking great idea.
The blackberry compote was my real star. I kind of made the recipe up as I went along, and I love how it turned out. I wish I had made extra so that I could eat it on ice cream, crackers, bread, fingers, and other vehicles for sauce. Oh well.
In any case, here are the necessary recipes. Enjoy, my minions. And come back to see me soon.
No-bake Cheesecake (adapted almost entirely from Martha Stewart)
Ingredients:
2 packages (20 sheets) graham crackers
11 tablespoons (1 3⅜ sticks) unsalted butter, melted
2 tablespoons sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 ¼ cups) sweetened condensed milk
¼ cup fresh lemon juice
½ teaspoon vanilla extract
½ teaspoon almond extract
Directions:
Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours. (Mine took longer to truly firm. Boohoo.) Unclasp sides of pan, and remove cheesecake.
Blackberry-Mint Compote (RFTL original)
Ingredients:
2 cups fresh blackberries
1 teaspoon lemon zest (from about 1 medium lemon)
¼ cup sugar
¼ cup water
Pinch of salt
1 tablespoon fresh mint, chopped
Directions:
Set aside 1/2 c of the blackberries and the mint. Place all other ingredients into a medium saucepan over medium heat. Cook for 20 minutes, stirring every couple of minutes. Remove from heat and stir in the remaining blackberries and the mint. Let cool before topping cheesecake.
Source: ringfingertanline.com (defunct blog)
