Serves 1
Directions
- 1Turn the cheesecake upside down onto a plate.
- 2Remove the springform pan.
- 3Lift the base of the springform pan to reveal the crust on top.
- 4Take a scoop of the cheesecake from the center.
- 5Crush graham crackers in a food processor.
- 6Add sugar and melted butter to the crushed graham crackers.
- 7Pour the mixture into the springform pan.
- 8Press the crust mixture firmly into the pan to create a crust with high sides.
- 9Add frozen mixed berries, sugar, and lemon juice to a pot.
- 10Stir the berry mixture on the stove.
- 11Prepare the creamy filling by combining mascarpone, cream cheese, and sugar in a bowl.
- 12Add vanilla extract to the creamy filling.
- 13Pour in heavy cream and mix on a low speed.
- 14Spread a layer of the creamy filling into the prepared crust.
- 15Add a layer of the berry sauce on top of the filling.
- 16Cover the berry sauce with more creamy filling, sealing the berries inside.
- 17Smooth the top of the cheesecake.
- 18Chill the cheesecake in the fridge for a few hours to set.
Ingredients
- graham crackers
- sugar
- brown sugar
- melted butter
- mixed berries
- sugar
- lemon juice
- mascarpone
- cream cheese
- sugar
- vanilla extract
- heavy cream
Equipment
springform panplatefood processormixing bowlpotspatulaelectric mixer
Tips
- This recipe is for crust lovers.
- You'll get a silky thick vanilla bean filling with a bright berry compote hiding in the center.
- The berry sauce should be thick and confident.
- The cheesecake should be chilled in the fridge for a few hours to give the filling time to set.
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