In this week's episode of Bake it Up a Notch, Erin McDowell gives 3 reasons to make cheesecake your go-to dessert this summer.
, is a super-special one for me. Rhubarb is cooked down with vanilla sugar until soft, then blended right in to the cheesecake batter. The result will be a lovely, pale shade of pink, with a perfect hit of tartness in the mix.
But even beyond overtly tart options, the flavor of so many fruits is beautifully highlighted in the form of a creamy custard. Thefrom this month’s episode of Bake It Up a Notch is another lovely example—the ripe blackberries are blended and baked into a smooth, creamy custard. I’ve also loved cheesecakes made with blueberries, raspberries, and strawberries, and I am dying to try it with some stone fruit options like peaches, plums, and cherries this summer.
So yes, this is for those of you reading who are unwilling to turn on your oven this summer for what can be the admittedly long bake times for classic cheesecakes. And sure, also for those of you never willing to fuss with a water bath, or the slow cooling process that’s most likely to yield a smooth, uncracked cheesecake. But it’s also for those of you who truly love cheesecake and are looking for a high-payout summer dessert.
No-bake cheesecakes have got it going on: all the flavor, creaminess, and make-ahead friendliness of the baked version, without all the worries that come with properly baking a cheesecake. No-bake cheesecakes can be made a variety of ways—most utilizing whipped cream. When you combine the room temperature cream cheese with whipped cream, the mixture becomes light and aerated. When you chill it, the fat firms back up, and the mixture becomes firmer and more sliceable.
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