Set aside some time on a hot summer day to make one of Martha Stewart’s best recipes yet. It’s a no-bake layered cherry cheesecake cake that is totally assembled inside a large mixing bowl. And although it may take some time, the result is well worth the wait.
“Four components get layered into a large mixing bowl for this frozen opus,” the caption on Stewart’s official Instagram reads. “There’s a tangy no-bake cheesecake filling made from cream cheese and sweetened condensed milk first, a crunchy blend of freeze-dried- cherry-spiked cookie crumbs, store-bought ice cream amped up with cherry syrup, and a tender round of sponge cake (made with oil, not butter, so it stays soft when chilled). After unmolding, gently pat more cherry cookie crumbs on top.”
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The most difficult part of this recipe (besides having to wait patiently for it to freeze) is making all the layers. There’s a sponge cake layer, a cream-cheese filling, a cherry ice cream layer (made with storebought vanilla), and finally, the cherry-cookie crumb layer. Making each layer isn’t difficult, just a bit time-consuming.
Baking the sponge cake is the first step in the recipe and takes the most time. But this whole step could be axed if you opted to pick up a store-bought cake instead. Just make sure you pick up a cake that has the same diameter as the mouth of your mixing bowl in which you’ll assemble the cherry cake. Or, work a little cutting and dicing magic and top off the bottom layer with strips of store-bought pound cake.
And the cherry ice cream that Stewart makes from scratch can also be swapped for a store-bought option, which will save you a step and some extra time.
Making the cheesecake filling is the step you won’t want to skimp on, as this is the shining star of the no-bake cake. Luckily, all you have to do is combine room-temperature cream cheese, condensed milk, heavy cream, and vanilla extract. Easy peasy.
Read through the full recipe on Martha Stewart’s website and tailor this no-bake cake to fit your schedule and taste.
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