Happy Solstice!
Spring came late, rather it never really showed up this year where I live in Portland Oregon, but it’s my understanding that Summer is blazing right in this week as we celebrate the solstice! We are going from the 50s to the 80s according to the weather report. This makes me excited to share on of my favorite summer desserts, I call it Summer Cheesecake. It’s a no-bake cheesecake that uses gelatin. Some folks are anti gelatin, but with cheesecake being usually full of cream cheese and cream and butter, it’s not such a big deal, and surely there’s some vegan gelatin replacement that could be used.
Summer Cheesecake (no bake)
Crust:
1 1/4 c. graham cracker crumbs
1/4 c sugar
5 TB butter melted
1 tsp. Vanilla extract
Filling:
1 Envelope unflavored gelatin
1/2 c sugar
1 c. boiling water
16 oz. cream cheese (room temperature)
3 T Vanilla Extract
Directions:
For the crust, combine all ingredients and mixx well. Press into a pie pan and up the sides until it holds in place. Chill crust while preapring filling.
For the filling, put gelatin in a large bowl (do NOT use a plastic bowl). Pour boiling water over the gelatin and stir until dissolved, let stand 5 minutes.
Beat in sugar and vanilla until combined.
Add cream cheese and mix until smooth.
Pour filling into pie crust. Smooth filling carefully as not to pull crust from sides.
Chill for at least 2 hours before serving.
Top with berries, whipped cream, or just by itself.
Photo credit: Serafima Lazarenko
