Description
Towering layers of pistachio-flecked cheesecake with fresh blackberry compote, topped with whipped mascarpone. A sophisticated dessert perfect for entertaining.
Ingredients
Scale
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup finely chopped pistachios
- 1/2 cup melted butter
- 2 tablespoons sugar
- For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pistachio paste
- For the blackberry compote:
- 2 cups fresh blackberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- For the mascarpone topping:
- 8 oz mascarpone cheese
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat oven to 350°F. Mix graham cracker crumbs, pistachios, melted butter, and sugar. Press into the bottom of 8-inch springform pans or ring molds. Bake for 10 minutes.
- Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and pistachio paste. Pour over crusts. Bake for 50-60 minutes until set.
- Cook the compote: In a saucepan, combine blackberries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened, about 10 minutes.
- Whip the topping: Beat mascarpone, cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble: Layer cheesecake, compote, and topping in towers. Refrigerate before serving.
Notes
Chill the towers for at least 4 hours before serving. Pistachio paste can be replaced with ground pistachios for a nuttier taste. Ensure all ingredients are at room temperature for best results.
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 8g