It's been kind of quiet around here, hasn't it? You might have wondered where I've been for the past few weeks. Well, I'm going to tell you and get a little personal today. Or, if you've got enough on your own plate, just skip down to a simple and perfect treat recipe.
The Friday evening before Memorial Day weekend, my mother was rushed to the emergency room with a sudden and devastating illness. The doctors fought the good fight until it became clear that they were starting to do more harm than good. And that the battle was one sided because my mother no longer had the will or strength to fight.
While the past month seemed endless, it nevertheless was a shorter journey than I had geared up for and I lost my beautiful mother on June 22nd. She spent her final days in the loving care of the wonderful people who run the hospital's hospice wing. They kept her pain free and reached out often to me, to make sure I didn't lose my tenuous grip on sanity. I'm eternally grateful to them.
Although I've not done much actual work during this time, I've nevertheless spent some time experimenting in the kitchen. It soothes me and it occupies my mind. And I never forget that my mother, an excellent cook herself, was my first cooking teacher. This simple treat is ideal for keeping on hand when people drop by and the cherry compote works just as well alongside a cool savory yogurt dip. Enjoy!
Yield: 4 Servings
No Bake Cheesecake Mousse with Cherry Compote
Prep time: 20 MinCook time: 10 MinTotal time: 30 Min
Recipe for no bake cheesecake layered with graham crackers and a cherry compote.
For the Cherry Compote:
- 1 lb. Cherries, pitted
- 1/2 Cup sugar
- 1/2 Cup water
- 1/4 Cup lemon juice
- 1/4 Teaspoon salt
For the Cheesecake Mousse:
- 1 lb. Cream cheese, softened
- 1/3 Cup sugar
- 1/3 Cup whipped cream (or prepared whipped topping)
- 2 Tablespoons lemon juice
- Pinch of salt
- 8 Graham cracker sheets, crumbled
- To make the compote, add the sugar, water, lemon juice and salt to a pot and bring to simmer. Stir to dissolve and then add the pitted cherries. Stir to coat, lower the heat and simmer for about 10 minutes. Remove from the heat and allow to cool.
- Make the mousse by mixing together the cream cheese, sugar and salt until fully incorporated. You can do this by hand or with a mixer. Stir in the whipped cream and lemon juice.
- Add about a tablespoon of the crumbled graham crackers to the bottom of a mason jar or serving dish. Spoon in a bit of the cheesecake mousse followed by a spoonful or two of the cherry compote. Repeat the layers until you reach the top of the jar or dish.
Created using The Recipes Generator