I am a mother of two, wife, blogger, business owner, plus a whole list of other things but LOVE TO COOK AND BAKE for my family. Honestly I wish I had enough energy though to do it every single day and night for my family, but quite frankly I don’t. Which is why I am loving this No-Cook, No-Bake Cookbook by Matt Kadey – sounds perfect for all us busy bee’s out there in the world!
Lemon Cheesecake with Cherry Sauce
You can serve up a truly decadent-tasting cheesecake without giving the oven a workout. The addition of oats, raisins, walnuts, and cherries ensures this delectable dessert has a lot of nutritional merit. And turning out this cake will be a snap if you use a springform pan, which features sides that can be removed from the base. If needed, use oats labeled “gluten-free.”
11?2 cups rolled oats
1?2 cup walnuts
1 cup raisins
1?4 cup neutral-tasting oil like grapeseed or canola
1-inch piece fresh ginger, grated or very finely minced or 1 teaspoon ground ginger
8 ounces cream cheese, room temperature
2?3 cup reduced-fat ricotta cheese
1?2 cup confectioners’ (powdered) sugar
Grated zest and juice of 1 lemon
1 cup pitted cherries
2 tablespoons honey, agave syrup, or granulated sugar
1 teaspoon vanilla extract
1?8 teaspoon ground cloves
For the cheesecake: Place the oats and walnuts in a food processor container and process until pulverized. Add the raisins, oil, and ginger. Process until the mixture begins to stick together and everything is moist.
Line a 9-inch springform pan or regular cake pan with parchment paper cut to fit the bottom. Pour the oat mixture into the prepared pan and press down firmly to form an even crust. Refrigerate while you make the filling.
In a large bowl, mix together the cream cheese, ricotta cheese, sugar, lemon zest, and lemon juice until smooth. Pour the cheese mixture over the oat crust and spread out flat with a spatula. Refrigerate the cheesecake for several hours.
For the cherry sauce: Combine the cherries, sweetener, vanilla, and cloves in a food processor or blender container, and blend until smooth. Strain the cherry mixture through a fine-mesh sieve into a bowl, stirring and pressing with a wooden spoon or spatula to remove any skins. Discard the skins and reserve the cherry sauce.
Serve slices of cheesecake topped with cherry sauce.
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