Trisha Yearwood's No-Bake Ricotta Espresso Cheesecake | Trisha's Southern Kitchen | Food Network

Not only is Trisha's cheesecake NO-BAKE, but it also has a decadent chocolate graham cracker crust and cherry topping!

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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.

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No-Bake Ricotta Espresso Cheesecake
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Easy
Total: 3 hr 30 min (includes freezing, cooling and chilling times)
Active: 30 min
Yield: 8 to 10 servings

Ingredients

Crust:
1 1/2 cups chocolate graham cracker crumbs (from about 12 full graham cracker sheets)
2 tablespoons sugar
5 to 6 tablespoons unsalted butter, melted

Filling:
1/2 cup heavy cream
1 1/2 teaspoons powdered gelatin
1/2 cup sugar
1 tablespoon espresso powder
8 ounces cream cheese, at room temperature
1 pound good-quality fresh ricotta
1 teaspoon pure vanilla extract

Topping:
One 21-ounce jar Amarena cherries in syrup
1/2 lemon, juiced

Directions

For the crust: Combine the graham crackers and sugar in a food processor and pulse to process. Drizzle in 5 tablespoons of the butter and pulse to combine. The mixture should clump together slightly when pressed in your fingers. If not, add the remaining tablespoon of butter and toss again. Press the mixture firmly and evenly into the bottom of an 8-inch springform pan. Freeze to firm the crust, about 15 minutes.

For the filling: Pour the cream into a small bowl and sprinkle the gelatin over. Let sit to bloom the gelatin, about 5 minutes. Transfer the mixture to a small saucepan and add the sugar and espresso powder. Warm over very low heat, whisking constantly just to dissolve the gelatin; do not let the mixture simmer or boil. Remove from the heat, whisk until completely smooth and let cool, about 5 minutes.

Beat the cream cheese on medium-high speed in a mixer fitted with the paddle attachment until light and smooth, 1 to 2 minutes. Add the ricotta and beat just until smooth, scraping down the sides of the bowl with a rubber spatula to ensure even mixing. Add the cooled cream mixture and vanilla and beat again until just smooth. Scrape the mixture into the crust and smooth the top. Cover the cheesecake and chill until set, at least 3 hours.

For the topping: Add the cherries and syrup to a small saucepan and warm over low heat. Remove from the heat and stir in the lemon juice. Serve slices of the cheesecake topped with the warm cherry syrup.

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Trisha Yearwood's No-Bake Ricotta Espresso Cheesecake | Trisha's Southern Kitchen | Food Network
   • Trisha Yearwood's No-Bake Ricotta Espresso...