This creamy no-bake cheesecake with a hint of orange and chunks of peaches is topped with a blackberry mead jelly. The pistachio and butter cookie crust perfectly complements the flavors in the cheesecake. Better yet, you can prepare a Blackberry Mead Peach Cheesecake in about 30 minutes.
This week was incredibly busy. We had a winter storm that made international news a few weeks ago. Classes were canceled so we all had to adjust our syllabi.
I was fortunate to not lose power but I did lose quite a few plants. I’ve had lots of yard work on top of getting ready for Spring Break and trying to catch up with work.
Every week I meet friends for dinner. It’s our little bit of sanity in this pandemic. This week’s theme was Irish food in honor of St. Patrick’s Day.
My friend, Karen, made her famous corned beef and cabbage. Fred, brought beer bread and Kate made one of her famous salads. I don’t know how she does it, but Kate’s salads are works of art.
I was tasked with bringing a dessert with an Irish slant. Thing is, I brought my chocolate citrus stout cake a few weeks earlier so I needed something new. I don’t really know Irish cuisine so I went with British in general.
The Great British Bake Off often has cakes topped with “jellies.” You never really see those here in America so it must be a British thing.
I stumbled upon the British version of Good Housekeeping. They had a recipe for a canned rose wine jelly cheesecake. I’m not much of a fan of rose wine – especially not from a can.
I also happened to have some blackberry and lemon mead from a local brewery, Meridian Hive. So change the jelly a bit and change the crust to match.
The result was amazing. The jelly wasn’t your child’s jello. It was a slightly sweet, tangy blackberry with just a hint of alcohol. I’m thinking you could add some fruit and make it a summer dessert by itself.
The cheesecake is so simple and delightfully creamy. It pairs perfectly with the nutty crust and the tart jelly and peaches.
Sadly, the cheesecake was so good I only got pictures of it before we dug in. The good news is that it’s so easy to make I plan to keep this recipe in my back pocket for those days when I want something special but I’m out of time.
If your springform pan leaks, set it on a jelly roll pan to catch any gelatin that leaks out. You can also line the pan with plastic wrap instead of the parchment paper to seal it so the jelly does not leak out. Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.
Serving Size: 1
Amount Per Serving: Calories: 708Total Fat: 44gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 178mgSodium: 596mgCarbohydrates: 72gFiber: 4gSugar: 48gProtein: 11g
If your springform pan leaks, set it on a jelly roll pan to catch any gelatin that leaks out. You can also line the pan with plastic wrap instead of the parchment paper to seal it so the jelly does not leak out.
Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.