No-Bake Mascarpone Cheesecake with Fresh Cherry topping
Servings: 10
Calories: 555kcal
Ingredients
For the topping:
- 1 cup / 250 g cherries, pitted and halved
- 4 tablespoon sugar
- 2 tablespoon water
- 1 teaspoon vanilla extract
- 1,5 tablespoon cornstarch
For the crust:
- 5 oz/ 150 g graham crackers, (about 10) or vanilla waffers or petit beurre cookies
- ½ cup / 80 g butter, melted
For the filling:
- 1 ¾ cup / 400 g cream cheese
- 1 ⅓ cup / 300 g mascarpone
- 7 oz / 200 g white chocolate, chips or block
- 3 teaspoon vanilla extract
Instructions
Topping:
- In a saucepan over medium heat combine cherries and sugar. Stir gently until the mixture starts bubbling. Lower the heat and cover the pan with a lid. Let the cherries simmer for about 10 minutes.
- Mix the cornstarch with the water and add to the pan. Stir continuously with a spoon until the topping starts getting thicker. Remove the pan from the heat and let cool.
Crust:
- Crush the cookies into fine crumbs in a food processor or with a rolling pin in a plastic bag. Mix them well with the melted butter.
- Press the crust to the bottom of a 8-9 inch (22-24 cm) spring form pan. Leave the pan in the fridge while preparing the filling.
Filling:
- Combine the cream cheese and the mascarpone and beat with a mixer until smooth.
- Melt the chocolate in a bowl over a pan with a simmering water. Remove from heat and mix about 10 minutes, to cool down.
- Add the chocolate to the cheese mix. Stir gently, until the filling becomes smooth.
- Spread it onto the prepared crust. Leave the cheesecake in the fridge for 30-60 minutes before topping it.
- Refrigerate the cheesecake about 4 to 6 hours before serving.
Notes
- Make sure you take the mascarpone and cream cheese from the fridge 30 minutes before starting to make the filling. After whipping them, keep the mixture at room temperature.
- Store the cheesecake in the fridge for 2-3 days
Nutrition
Calories: 555kcal | Carbohydrates: 37g | Protein: 7g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 316mg | Potassium: 200mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1185IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 1mg
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