Cherries and almonds are a classic combination. In this creamy no-bake cheesecake, a swirl of cherry juice on the top makes this dessert a real showstopper.
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I followed the advice of the reviewer who made it twice and was sure to beat very well at every step. I also left it in the fridge for 24 hours before serving and followed the instructions about how to cut it. It worked great and the cheesecake and compote were delicious. There were 11 people and we only had one piece leftover that some of the guys wanted to split. You certainly could get the 16 servings if you needed to. It is a delicious dessert. By the way, I used frozen cherries. And be SURE to use full fat cream cheese because I once tried a no-bake cheesecake using the Neufchâtel style cheese and it was a soggy mess.
Better the second time ...
The first time I made this cheesecake, the center was almost a liquid, although the cake tasted great. I got rave reviews from my guests for taste, but I was dissatisfied with the cake's consistency. I had to try it again.
The second time I made this cheesecake, I make sure the cream cheese was beaten smooth before I added the condensed milk and salt. When I added them, I again made sure the contents of the mixing bowl were smooth. (The first time I made the cake, I followed the instructions of "about 2 minutes for the first "smoothing" and didn't check the consistency of the contents of the mixing bowl after adding the condensed milk and salt.) I also made sure the contents of the mixing bowl were well combined after I added the lemon juice and extracts. This time the cake turned out sublime.
This may be the problem other reviewers had with their cakes. All I know is my second cake was "to die for".
I suggest you give this cake a try, making sure that you ensure the mixtures are smooth and well combined as indicated in the recipe.
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