I did it again....another dessert....this time you will kiss me for it!

Easter weekend..one word.....FOOD.
We prepare all week for it and yes, I made the dessert and a few other things, but the dessert was my very favorite part, even John agreed! This cheesecake is so good you will want to kiss me for giving this recipe to you. You will use it all summer (since it is a NO-BAKE - yes my friends a no-bake recipe) All my Las Vegas friends will appreciate it since it is probably getting close to the 90's now (ha ha!). For you small families or trying to not gain 10 lbs this week, you can half the recipe (just the filling part) and just have a smaller version, but you will be a happy person for trying it.


No-Bake Cheesecake
adapted from Martha Stewart and my kitchen cafe

FOR THE CRUST
Vegetable oil cooking spray -for pan
2 packages of honey graham crackers
1/4 cup sugar
1 stick butter, melted
1/4 teaspoon coarse salt

FOR THE GANACHE
4 ounces bittersweet chocolate, finely chopped (I used Ghirardelli's Bittersweet Chocolate)
1/2 cup heavy cream

FOR THE FILLING
32 ounces cream cheese, softened
1 1/2 cups sugar
1/4 teaspoon coarse salt
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons vanilla
1 1/2 cups heavy cream, cold

Make the crust: Coat a 10-inch springform pan with cooking spray. Mix crackers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into the bottom. Cover, and refrigerate until ready to fill.

Make the ganache: Place chocolate in a food processor or cut with knife to small pieces. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, stir or turn on food processor. Spread the chocolate sauce evenly on bottom. Cover, and refrigerate until ready to fill.

Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice and vanilla.

Whisk cream until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.

Cover, and freeze for at least 1 hour or overnight or just place in fridge and have a more softer cheesecake. Unmold cheesecake, garnish with chocolate shavings if desired, and serve immediately.