No-Bake Upside-Down Cherry Cheesecake 🍒
Cherry season is too good to miss 🤤
Ingredients:
Base:
745g tea biscuits and Biscoff biscuits, crushed
300g melted butter
Filling:
700g cream cheese (room temperature)
360ml cold whipping cream
90g powdered sugar
120g Greek yogurt or sour cream
1 tsp vanilla
Pinch of salt
Cherry Compote:
500g pitted cherries
75-110g sugar (depending on cherry sweetness)
1 tbsp lemon juice
Zest of 1 lemon
1 tbsp cornstarch + 1 tbsp water
1 tsp vanilla
Instructions:
Mix the crushed biscuits with the melted butter.
Take one-fifth of the biscuit mixture and press it into the bottom of a 9-inch springform pan (base only, no sides), then freeze for 20 minutes.
While the first layer freezes, prepare the cherry compote: cook the cherries with sugar, lemon juice, and lemon zest for 8-10 minutes, then add the cornstarch dissolved in water until slightly thickened. Add vanilla, cover with plastic wrap pressed directly on the surface, and let cool completely.
Gently remove the frozen biscuit disc from the pan and place it on a plate in the freezer.
Use the remaining biscuit mixture to cover the base and sides of the pan, pressing firmly, then freeze for 20 minutes.
Whip the cream until stiff peaks form.
In another bowl, beat the cream cheese, then add the sugar and beat again, then add the yogurt, vanilla, and salt, and beat until combined.
Gently fold the whipped cream into the cream cheese mixture until smooth.
Add two-thirds of the filling into the crust, then create a well in the center.
Pour the cooled cherry compote into the well.
Cover with the remaining filling and smooth the top.
Place the frozen biscuit disc (from step 2) on top of the filling and press lightly.
Cover the pan and refrigerate for at least 6 hours, ideally overnight, then flip and serve.
