No Comments

Mother’s Day

According to the Calendar, the month of May has three big Holidays. Mother’s Day on May 12th, National Wine Day on May 25th and Memorial Day on May 27th. Wine Day? Sounds like a great day for wine producers and wine lovers alike, although I am not quite sure any of us need to dedicate a day to celebrate wine.

The Bella Verde Team wishes every mom a happy and healthy Mother’s Day. We are going to enjoy a Mother’s Day brunch this year with my mom and, although my mom makes an awesome cheesecake, I am in charge and am making a delicious no-bake cheesecake for dessert. The cheesecake recipe follows; and I must say I love this cake, it is easy, light, and flavorful, especially when served with fresh Florida fruit. It will be a sweet ending to a delicious Mother’s Day celebration.

Makes 10 Light and Luscious Servings

Mother’s Day Cheesecake

30 vanilla wafers
3/4 c. roasted, salted almonds
4 tbsp. (1/2 stick) unsalted butter, melted
1/2 c. plus 2 tablespoons granulated sugar, divided
1 3/4 c. cold heavy cream
1 (0.25-oz.) envelope unflavored gelatin
1 1/2 c. plain Greek yogurt
1 (8-ounce) package cream cheese, at room temperature
2 tsp. pure vanilla extract
1/4 tsp. Kosher salt
 
DIRECTIONS
  1. Pulse wafers and almonds in a food processor until finely ground, 12 to 14 times. Add butter and 2 tablespoons sugar; pulse until well combined. Press mixture into bottom of a 9-inch springform pan. Freeze 20 minutes or up to 1 day.
  2. Pour cream in a medium saucepan; sprinkle gelatin over top. Let stand 10 minutes. Cook cream mixture over medium-low heat, stirring constantly, until gelatin is dissolved, 4 to 6 minutes. Cool 10 minutes.
  3. In a clean food processor, process yogurt, cream cheese, vanilla, salt, and remaining 1/2 cup sugar until smooth, about 1 minute. Add cream mixture and process until well combined.
  4. Pour filling into crust and smooth with a rubber spatula. Cover pan with plastic wrap and chill until firm, at least 6 hours or up to 2 days.


I top this delicious cheesecake with fresh strawberries, blueberries and a bit of mint from my garden.