Embark on a delightful culinary journey with this Classic Mascarpone Cheesecake, featuring a velvety filling of mascarpone cheese and whipped cream on a crisp cookie crust. This no-bake cheesecake is sweetened with powdered sugar and enriched with condensed milk for a luxuriously creamy texture. Topped with a vibrant berry compote thickened with cornstarch, this dessert offers the perfect balance of tangy and sweet flavors, making it a refreshing and indulgent treat.
Why You’ll Love This:
The combination of smooth mascarpone and light, airy whipped cream creates a filling that is both rich and fluffy, providing a melt-in-your-mouth experience that’s hard to resist. The berry topping, with its bright, tangy flavors, beautifully complements the creamy base, adding a delightful burst of freshness. This cheesecake is not only delicious but also visually appealing, making it a perfect centerpiece for any dining occasion.
Perfect Occasion:
This cheesecake is ideal for special celebrations like birthdays, anniversaries, or holiday gatherings. It’s also perfect for a summer picnic or as an elegant dessert at a brunch. Whether it’s a formal event or a casual get-together, this cheesecake is sure to impress and satisfy your guests.
Decoration Tips:
Garnish the cheesecake with whole fresh berries for a burst of color and texture. A mint leaf or two can add a splash of green, enhancing the visual appeal. If you prefer a glossier topping, brush the berries with a little apricot jam or honey after arranging them on the cheesecake.
Ingredients:
- For the crust:
- 120g butter, melted
- 200g cookies, crushed
- For the filling:
- 250g mascarpone cheese
- 300g whipping cream
- 60g powdered sugar
- 4 tablespoons condensed milk
- For the topping:
- 300g berries (such as raspberries, blueberries, or strawberries)
- 70g sugar
- 2 tablespoons cornstarch
Instructions:
- Prepare the crust: Combine the crushed cookies with melted butter until well mixed. Press the mixture firmly into the bottom of a 20cm (8-inch) springform pan to form the crust. Refrigerate while preparing the filling.
- Make the filling: In a large bowl, whip the mascarpone cheese with powdered sugar until smooth. In another bowl, whip the whipping cream until stiff peaks form. Gently fold the whipped cream and condensed milk into the mascarpone mixture until well combined. Pour this creamy filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours, or until set.
- Prepare the topping: In a saucepan, combine the berries with sugar. If desired, sift to remove seeds before cooking. Add cornstarch and cook over medium heat, stirring constantly, until the mixture thickens. Allow the berry compote to cool completely.
- Assemble the cheesecake: Once the filling is set and the berry compote has cooled, spread the topping evenly over the cheesecake.
- Chill: Refrigerate the cheesecake for an additional 2 hours to allow the flavors to meld.
Enjoy this classic mascarpone cheesecake, a creamy, dreamy dessert topped with a lush berry compote, perfect for any occasion where you want to impress and indulge!
