Cherries are in season and that makes me very happy. My Love for cherries is unprecedented. It is my favourite fruit. It is not a common fruit in India and shows in markets for a brief period, but I ensure I enjoy it to the fullest before I have to wait for it the next year 🙂 To celebrate my love for these gorgeous looking cherries I made these Mascarpone Cherry Compote Cheesecake Verrines and Cherry Rosemary Focaccia Bread with Sea Salt, the recipe I will share super soon


This cherry cheesecake was a pure bliss and indulgence. It had a perfect harmony of flavors from sweet and sour cherries, Vanilla and Cookie base. It not only looked beautiful but tasted divine. The recipe is adapted from Life’s a feast. Its a simple treat and can be pulled in little time if unannounced guests surprise you.

This cherry saga doesn’t end here, I have even tried Cherry and Lychee Ice Cream and results were phenomenal. You may also like to try the very French Cherry Clafoutis which is a custard based dessert with fresh cherries.

Directions:
1. Gently wash cherries and pat them dry. Pit them using a cherry pitter or find out how to remove cherry stones easily without using a pitter.

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2. In a saucepan transfer the pitted cherries along with brown sugar or mascabado.


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3. Heat both of them over low medium  heat for 6-7 minutes , stirring occasionally. You want juices to run out. Remove from flame and set aside to cool down. Your cherry compote is ready.

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4. In the meanwhile add digestive biscuits to a ziplog bag and crush them using a roller pin.


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5. Distribute the biscuit crumble in the base of serving glasses or tumblers. Settle them down with the help of pestle.


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6. In a bowl transfer chilled mascarpone cheese and chilled whipping cream. The bowl should also be chilled in fridge before pouring them.


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7. Place the bowl inside a larger bowl with ice in it. This will help with quick whipping. You can use a hand whisk or electric whisk to whip the cream and cheese into stiff peaks.


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8. When it is about to get stiff add confectioner’s sugar and vanilla essence and continue to whip. Set aside.


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9. Spoon the cherry compote into the glasses over the cookie crumble. Let the juices seep into the crumble and make it more delicious. You can Leave a little to be poured on top for garnish.

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10. Top it up with Whipped cream as much as you like.

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11. Serve it cold with a drizzle of leftover cherry compote and a cherry to make it more inviting.

You can even try Coconut Milk Mango Pudding and Blueberry Bars.

Related Post: Learn How to remove Cherry Stones without Cherry Pitter.

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