INGREDIENTS Makes 4
3/4 cup blueberries
3/4 cup raspberries
3/4 cup diced strawberries
1 cup roughly crushed graham crackers
1½ tbsp unsalted butter- room temperature
1½ tbsp brown sugar
1 (475 g) container mascarpone cheese
1 cup icing sugar
½ tsp vanilla
DIRECTIONS
- Put the berries in a medium pot and heat on medium-low. Mix often.
- When the berries begin to soften and the juices begin to release, mash with a fork.
- Reduce the heat a little if needed.
- Mash the berries often as they cook.
- Cook until all the berries are mashed and the puree thickens.
- Put the berry puree in a bowl and let it cool completely. Wrap the puree and put it in the fridge for a few hours, or you can make the berry puree the day before and keep it in the fridge overnight.
- Pre-heat the oven to 325 degrees F.
- Put the crushed graham crackers, the unsalted butter, and the brown sugar in a food processor and process until the ingredients resemble a cookie crumble.
- Using small oven-proof ceramic bowls, equally place cookie crumble at the bottom of each bowl and press down on the cookie crumble to compact.
- Place the bowls on a cookie sheet and bake for 10 minutes.
- Remove the bowls from the oven and cool completely. You can also make the graham cracker base the day before and keep them in the fridge overnight covered.
- Using an electric mixture, mix together the mascarpone cheese, icing sugar, and vanilla on medium speed until fully combined.
- Add in the berry puree and mix on medium speed until combined.
- Pour the mascarpone mixture on top of each graham cracker base and spread out evenly.
- Cover and place the cheesecake in the fridge until ready to serve.
- Top each bowl with some fresh berries just before serving.
Note: Add only 3/4 cup icing sugar for a less sweet cheesecake.
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