Mascarpone Cheesecake with Berries & Cardamom

Mascarpone Cheesecake with Berries & Cardamom

Today is my sister’s birthday. I love her so much, I made her a cake. A cake you don’t have to bake. A cake that’s naturally sweetened. A cake so delicious and embarrassingly easy to make it will be the star on your holiday dessert table. The cheese is rich, smooth and sweetened with honey. The crust is buttery, sweetened with dates and spiced for the season with cardamom. Add a shot of triple sec to the berries if you’re feeling really festive.

Mascarpone Cheesecake with Berries & Cardamom

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Mascarpone Cheesecake with Berries & Cardamom Mascarpone Cheesecake with Berries & Cardamom Mascarpone Cheesecake with Berries & Cardamom Mascarpone Cheesecake with Berries & Cardamom

Crust inspired by Sara and Sarah
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Ingredients for the Cheesecake 

16 oz mascarpone cheese

16 oz frozen berry medley

seeds from 1/2 a pomegranate

scant 1/4 cup maple syrup

1 tablespoon raw honey

1 cup almond meal

1 cup walnut pieces

10 dates

1 cardamom pod (about 20 seeds)

generous pinch of salt

 

Directions

In a food processor, pulse almond flour, walnut pieces, cardamom and salt together. Add the dates one at a time. The crust will be crumbly but will stick together when pressed into your pie dish. Whip cheese and honey together with fork until well combined. Pour cheese mixture onto crust and chill to set, about an hour. Mix frozen berries with maple syrup in a pot until warm. Top the cheesecake with the berries and pomegranate. Serve.

 

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