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Prep time
30 minutes
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Cook time
5 minutes
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Serves
24
Author Notes
Creamy, fluffy, and dotted with jewel-toned summer fruit swirls, this cheesecake is really stunning. This being a no-bake cheesecake means you don't have to deal with a fussy water bath or worry about cracking, all you need to do is make the hard choice of what fruit to use!
With summer's abundance in front of you, that's no easy task. In testing this recipe I use everything from blueberries to cherries to peaches, and guess what? All of them were fantastic. You really can't go wrong here.
Roasting the fruit takes out some of their water content and concentrates the dreamy sugars that lay inside. When making the fruit puree I tend to leave the skins on my stone fruits because I like the texture they add, but feel free to peel before baking.
The fruit puree here is inspired by the roasted strawberry ice cream from salt and straw.
Notes:
A couple of quick things! Don't try and speed up the cream and gelatine mixture by putting it in the fridge, you'll get stringy gelatin.
You can totally swap the biscoff for graham crackers if that's more available to you.
Lastly, buy the nicest goat cheese you can for this recipe! It makes a huge difference in the flavor. —Becca Jacobs
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Ingredients
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.75 pounds
summer fruit of choice
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2 tablespoons
honey
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1 tablespoon
lemon juice
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25
biscoff cookies
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3/4 cup
unsalted butter
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1/4 teaspoon
kosher salt
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1 1/4 cups
heavy whipping cream
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0.25 ounces
unflavored gelatin
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12 ounces
goat cheese - softened
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12 ounces
cream cheese - softened
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1/2 cup
granulated sugar
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1 teaspoon
vanilla extract
Directions
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Preheat your oven to 300F.
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In a large bowl add fruit and honey, toss to combine, and then spread out on a parchment-lined baking sheet. Roast for 30 minutes.
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While the fruit is roasting, prep a 9x13 baking dish with parchment paper. Be sure to leave some excess over the sides so you can easily pull the bars out when they are finished.
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In the bowl of a food processor add the biscoff cookies and run the machine until you have a uniform sandy texture, this should take about 2 minutes.
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Add the salt and melted butter to the food processor and run until you have something that looks like wet sand and all of the biscoff has gotten noticeably darker in color, about a minute.
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Sprinkle the buttery biscoff mixture evenly into your 9x13 pan and press down with a spatula or a spoon until you have a nice even layer that will be the base for our bars.
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Place the biscoff base in the freezer for at least 20 minutes before using it to firm it up.
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Once the crust is in the freezer the fruit should be done roasting, clean up your food processor and add in the roasted fruit along with the lemon juice and puree for about 5 minutes, stopping every so often to scrape down the sides of your food processor. Put the fruit puree to the side.
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In a medium pot, add the heavy whipping cream, and gelatin. Cook on low heat until the gelatin dissolves. Set aside until about room temp.
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With a stand mixer or a hand mixer, whip the goat cheese, cream cheese, and sugar until fluffy and homogenous, for 2 minutes.
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Add in the cooled heavy cream and gelating mixture to the stand mixer and whip again to combine. Your mixture may seem a little loose now but it will be set with the gelatin.
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Add 3 tablespoons of the fruit puree and the vanilla to the stand mixer and run until combined and the mixture has taken on a pale color.
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Get the biscoff base from the freezer and pour the goat cheese mix from the stand mixer on top of the base. Smooth it out with a spatular until you have a relatively even surface.
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Dot the fruit puree unevenly along the cheesecake’s surface and then using a toothpick or skewer, swirl the puree into the cheesecake creating beautiful summer fruit spirals.
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Let the cheesecake set overnight in the fridge. To cut, pull the cheesecake out of the baking dish with the excess parchment paper and use a sharp knife to cut into squares.
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