I love cheesecake, but somewhere between all the complex versions out there, I lost my appetite for making it. However, this one is slightly different. It doesn’t require baking or gelatin, and doesn’t set in the same way as a regular cheesecake, so the texture is softer and creamier. Even if, like me, you are not the world’s most talented pastry chef, it will still be a showstopper. This cheesecake is best made and refrigerated the day before you want to serve it.
Serves 8 to 10.
Ingredients
- 9 oz graham crackers
- 1/2 cup unsalted butter, melted
- 2-2/3 cups full-fat cream cheese
- 1 cup mascarpone cheese
- 2-3/4 cups confectioners’ sugar, sifted
- 3-1/3 cups raspberries
- 1-1/4 cups pomegranate seeds
Directions
- Line a 9-inch springform cake pan with nonstick parchment paper.
- Place the graham crackers in a food bag and crush with a rolling pin until finely ground, or blitz in a food processor. Transfer the crumbs to a large mixing bowl, add the melted butter, and stir to combine. Tip the mixture into the lined baking pan and use a spatula to flatten it out into a smooth, even layer. Refrigerate for 1 hour.
- Beat the cream cheese, mascarpone, and confectioners’ sugar together briefly in a large mixing bowl until just combined, then add the raspberries and continue to stir until evenly mixed. The mixture becomes just a little thicker once the raspberries are stirred in, and their added moisture will not make the mixture too runny. Refrigerate for 1 hour.
- Remove the cheesecake crust and the cream cheese mixture from the refrigerator and carefully spoon the cream cheese mixture onto the crust to fill the pan. Use a spatula to smooth out the surface until flat and even. Ensure the pomegranate seeds are dry, then scatter them on top of the cheesecake in a layer that covers the cream cheese mixture. Refrigerate for 8 hours, or overnight.
- To remove the cheesecake from the cake pan, gently place it on a small overturned bowl, then unlatch and remove the sides of the pan. Carefully peel away the nonstick parchment paper and slide the cheesecake onto a large serving plate or platter. If the cheesecake has not set firmly enough for you to remove it cleanly from the pan, place it into the freezer for 20 minutes. Serve immediately.
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Cover courtesy of Octopus Publishing
Excerpted with permission from Bazaar: Vibrant Vegetarian Recipes by Sabrina Ghayour, published by Octopus Publishing, 2019.
