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Wednesday, March 5, 2014

Strawberry Chocolate Cinnamon CheeseCake (No Bake)

Travelling to India after 3 1/2 years was great last year. It's just been few weeks we came back to this freezing cold weather, which totally added up to jet lag, laziness and rest all which comes with it. After I come home, just feel like sitting on the couch doing nothing, but I know, I could not do that. I thought I need a reason to get back to blogging in a inspiring way, so here I come making dessert for this beautiful day.
Today is my parents wedding anniversary as well. God bless them. :)
This dessert to them and as well as to my family.
I drafted all this to post it on Valentine's Day, and didn't post it until now. :( Glad that I could pull it all together at least now. :)
1 pkg Chocolate Graham Crackers
4 tbsp Butter
1 pkg Cream Cheese
1 pkg Whole Milk Ricotta Cheese
1 box Strawberries fresh or frozen (I prefer to use fresh)
1 tsp Cinnamon powder
1 tbsp Corn Starch
1/3 + 3 tbsp cup Sugar
4-5 tbsp Powdered Sugar
Water as needed
Pearl White Sprinkles as needed
Cinnamon Chocolate Graham Cracker Crust:
1. In a food processor add the graham crackers, 3 tbsp sugar, butter and cinnamon and blend it to a coarse powder.
2. Place this crust mixture in a pie plate or in a dish where you want to make the cheesecake and press it to a even layer. keep it in fridge until you make the filling and the topping.
Cream Cheese and Ricotta CheeseCake Filling:
1. In a mixer/food processor add room temperature cream cheese, ricotta cheese, powdered sugar and blend it until it's smooth.
2. Add it on top of the graham cracker crust and spread to an even top layer and again keep it in fridge.
Strawberry glaze topping:
1. In a heavy bottom sauce pan add diced strawberries, sugar, corn starch, and little bit water and mix with a wooden spoon, make sure that you don't mush the strawberries.
2. Cook it on high stirring it occasionally, when you see bubbles starting.
3. Lower the flame to low and cook it until the cornstarch and the strawberries are soft for about approximately 6-7 mins.
4. Now cool this mixture in the fridge a little bit and then spoon it on top of the cheese mixture and spread it evenly as well.
5. Cool the whole cheesecake for about 2 hours at least or you can even make it the previous day, if you want to.

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