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

Not only is Trisha's cheesecake NO-BAKE, but it also has a decadent chocolate graham cracker crust and cherry topping! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3e6Y988 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. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TrishasSouthernKitchen #TrishaYearwood #FoodNetwork #NoBakeRicottaEspressoCheesecake Trisha Yearwood's No-Bake Ricotta Espresso Cheesecake | Trisha's Southern Kitchen | Food Network https://youtu.be/LqQbBcXR9Kw