My Traveling Tales by Linda
|This no bake cheese cake just might be the most delicious that you have ever tasted.
It is quick and easy to make and is perfect to pair with sparkling wine.
|The stunning view from the outdoor tasting bar at Iron Horse Vineyards, Green Valley, California.
|Iron Horse is renowned for their excellent sparkling wines.
|Amy takes in the view from Iron Horse Vineyards. You can see all the way to Mount Saint Helena.
|Lisa, at the outdoor tasting bar, sets us up with side by side tastings of the sparkling wine.
It is my favorite way to taste.
|Shucky durn! We missed the Sparkling Summer Seafood Soiree. (Sorry, bad pun!)
|The Iron Horse Summer's Cuvee, with hints of stone fruit, was my favorite.
No Bake Cheesecake
The recipe is adapted from sexy Brit, Nigella Lawson. Prep took 20 minutes... tops. Juliette said this version of cheesecake has the consistency of mousse. This cheesecake was the easiest if have ever made, and it received rave reviews. It is lighter than regular cheesecake, which everyone appreciated after a large lunch. I will definitely be doing this again because it was delicious and so easy.
1-½ cups of graham cracker crumbs
3 Tbsps granulated sugar
6 Tbsps butter
20 ounces cream cheese at room temperature
1 cup plus 2 Tbsps powdered sugar
2 tsps vanilla
2 tsps fresh squeezed lemon juice
2 cups heavy cream
fresh fruit garnish, or one 10-ounce jar of fruit conserves ( I use Bonne Maman® Blueberry)
1 10-inch springform pan
1. Pulverize the graham crackers in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump.
2. You can use a bowl and wooden spoon to mix the butter in, with the sugar added if mixing by hand.
3. Press this mixture into a 10-inch springform pan; press a little up the sides. Set aside.
4. In the food processor bowl mix the cream cheese, powdered sugar, vanilla and lemon juice.
5. In a large bowl whip the cream into soft peaks, but firm enough to hold its shape. Fold in the cream cheese mixture.
6. Pour into the springform pan, cover the surface with plastic wrap and refrigerate for at least 4 hours. Best if refrigerated overnight.
7. When ready to serve, unmold and slice. You may need to wipe the knife with a towel to keep the edges clean between slices. Top each slice with a dollop of the fruit conserves and dig in.