.png){kind=logo}
About the Recipe
Ingredients
Crust:
1/2 cup raw Marcona Almonds
1 1/2 cups graham cracker crumbs
1/4 cup confectioners’ sugar
2 tablespoons lemon zest
1/2 cup unsalted butter, melted
Filling:
2 8-ounce containers Crave Brothers Farmstead Mascarpone Cheese, room temperature
3 8-ounce packages cream cheese, room temperature
1 1/4 cups granulated sugar
3 tablespoons flour
2 tablespoons lemon zest
1 teaspoon vanilla extract
5 eggs plus 2 egg yolks, slightly beaten
1/4 cup heavy whipping cream
Toppings:
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries
1/2 cup granulated sugar, divided
1/2 cup water, divided
2 tablespoons lemon juice, divided
1/2 cup mint leaves, rinsed and stemmed
Preparation
Preheat oven to 250 degrees.
To make the crust, in a food processor, grind almonds until fine. To zest lemon, use a microplane. In a bow;mix ground almonds, graham cracker crumbs, confectioners sugar, lemon zest and melted butter. Mix with a fork until well incorporated. Press into the bottom and sides of a 9 x 3-inch springform pan.
To make filling, in a bowl blend mascarpone cheese, cream cheese, sugar, flour, lemon zest, vanilla extract and eggs until batter is smooth. Stir in whipping cream. Pour filling into crumb lined pan spreading evenly to edges.
Bake on middle rack of oven for 1 hour. Turn off oven and leave cheesecake in oven for 1 more hour. Remove from oven and cool completely on rack 4 hours.
To make berry toppings, in two small sauce pans over simmer/low heat add blueberries, half the water, sugar and lemon juice to one and raspberries, half the water, sugar and lemon juice and cook until liquid is mostly absorb but berries are not broken down. Remove from heat and cool.
To decorate cheesecake, sprinkle outer edge ring with blueberries and inner circle of cheesecake with raspberries. Place mint leaves in a ring between blueberries and raspberries.
Carefully remove springform ring and slice.