Blackberry Apple Bottom No-Bake Mascarpone Cheesecake

July 30, 2019 Laura

I was on Global Morning Show yesterday with three no-bake recipes and the response to them has been so exciting. I’m still waiting on photography for them but I want to share the recipes here with you. As soon as I get the images, I promise to get each recipe up. In the meantime, here is our Blackberry Apple Bottom No-Bake Mascarpone Cheesecake.

Yield: Makes: 10 - 12 servings

Ingredients

Crust and Fruit Bottom
2 cups graham cracker crumbs (about 15 sheets of graham crackers)
1/3 cup light brown sugar
1/2 cup unsalted butter, melted
2 cups blackberries
1 honey crips of royal gala apples
2 tablespoons sugar
1 teaspoon lemon juice
Cheesecake
1 1/4 cup cold heavy cream or whipping cream
1 block 8-ounce block of cream cheese, softened to room temperature
2 cups mascarpone cheese
1/2 cup granulated sugar
3 tablespoons confectioners’ sugar, sifted
1/4 cup plain Greek style yogurt
1 teaspoon lemon zest
2 teaspoons lemon juice
1 tablespoon real vanilla extract

Method

Mix graham crackers, brown sugar and butter. Pour into a 10-inch springform pan. Press the crumbs across the bottom of the pan and up along sides; be sure to pack the crumbs tightly. Use a water glass to press the crumbs into the seam of the pan and along the sides. Place in the refrigerator.

Using a stand mixer fitted with a vegetable sheet cutter attachment and its thin blade or using a hand vegetable peeler, peel your apple into ultra thin sheets. Remove the pan from the refrigerator and tear the sheets into smaller pieces and layer them across the crust, along the bottom of the pan, in a single layer. If you want to par boil the apple (my daughter likes the apple a bit softer), drop the sheets into a pan of simmering water for 30 seconds until they're soft but still firm; then layer them in the pan. Place the pan back in the refrigerator.

In a bowl, add the blackberries (with the exception of three or four for garnish), sugar and lemon juice and smash berries with the back of a fork until berries resemble a chunky, loose jam. Spread the filling over top of the apple sheets. Refrigerate crust again.

Using a stand mixer with the whisk attachment or a hand mixer, whip the cold cream into stiff peaks, about 5 minutes. Pour into a small bowl; set aside in the refrigerator.

Using a stand mixer, beat your cream cheese and granulated confectioners’ sugars until smooth and creamy. Scrape down the sides with a rubber spatula and add the mascarpone cheese, yogurt, lemon zest, juice, and vanilla extract and beat on medium-high speed until combined and smooth.

Fold whipped cream into the cheese filling by hand until incorporated.

Remove crust from the refrigerator and pour filling into crust and distribute so it fills the pan. Using an offset spatula, smooth filling across the top.

Cover with plastic wrap and place in the refrigerator to chill for at least 8 hours or, ideally, overnight. This is a great make-ahead recipe.

For serving, loosen the cheesecake from the springform pan by running a knife around the edges and then gently remove from pan. Place cake on serving plate and garnish with extra, whole blackberries.

Sweet Potato Chronicles