Wild Nights: Sour & Honey *NO-BAKE CHEESECAKE*

This one got Emily to leave her room.

Berry Topping

1c blueberry
1c raspberries
1/2c water
1/2c no pulp OJ
1 cinnamon stick
1/2c sugar
1/2c raw honey
Pinch of fine sea salt

Cheesecake Filling

3 sticks Neufchatel cheese or cream cheese (~24oz)
zest & juice of half a lemon
1/2c white sugar
1 tsp vanilla extract

Instructions

Add your berries and sweeteners to a medium pot over medium heat. Allow the natural juices of the fruit to show up before adding your juices. Chuck in everything else when the concoction comes to a light boil. Stir until there are no recognizable fruit chunks.

All of this is best done in a heavy bottom pot or pan (if you’re desperate). Sugar gets hot fast and burns even faster. Also, please remember, sugar is hot, and you can’t just taste it with your finger *reassuring thumbs up*.

In a fine mesh strainer, strain your fruit mix into another pot and simmer for another 10 mins. If you’re a texture person, add a spoon full of the leftover fruit pulp for a crunch. Put this in the fridge until the filling is done.

Literally, just Kobe free-throw all your ingredients into a large mixing bowl. This ain’t Great British Bake Off, and I WISH I was Mary Berry. A massive whisk would come in handy here. It would also help to make sure your cheese is room temp. This’ll guarantee zero clumps in your finished product.

You don’t need a crust for this if you don’t want one. Just put the filling in a dish of some sort and pour the berry mix over that. Eat it like a desert dip. If you do want one, the store-bought graham cracker variety will do just fine.

The notes for this one look like Ted’s manifesto. I had an idea and not much else. Now, I’m giving it to you to enjoy, and you’ll either like it or make it better. I don’t give a hoot. This was out of my comfort zone, but this unholy birth taught me something about cooking/baking I didn’t know. Go do something different.

Happy Easter, and remember, Jesus was black! 🙂

Stay Evil