Description
This recipe was inspired by Everyday Food. It’s a quick make-ahead dessert, perfect for summer. The texture is light and dreamy unlike typical cheesecake with the addition of greek yogurt and mascarpone. The crust is simple with a pop of flavor from the cardamon and sea salt. Garnish with whatever you have on hand. It’s that easy and versatile.
Ingredients
Scale
- Crust
- 15 honey graham crackers
- 1 stick unsalted butter, melted
- 3 tbsp. pure cane sugar
- 1/2 tsp. cardamom
- 1/4 tsp. sea salt
- Filling
- 4 oz. cream cheese, room temperature
- 1/4 c. + 2 tbsp. powdered sugar
- 1 tsp. orange oil
- dash of sea salt
- 1/2 c. plain Greek yogurt, room temperature
- 4 oz. mascarpone, room temperature
- 1/2 c. heavy cream
Instructions
- Make crust. In a food processor or Vitamix, crush graham crackers. Add melted butter, sugar, cardamom, and salt. Continue to pulse until mixture is a fine crumb.
- Add mixture into the spring form pan pressing into the sides (about 1 1/2″ high) and bottom until a strong crust forms. Set aside.
- Make filling. In a medium bowl, beat cream cheese on medium-high speed until light creamy, about 3 minutes. Beat in sugar, orange oil, and sea salt until evenly incorporated.
- Add in Greek yogurt and beat until evenly incorporated.
- Add in mascarpone on low speed being careful not to overbeat and break the cheese.
- In a separate bowl, whip heavy cream until medium to stiff peaks form. Carefully fold into the filling with a spatula.
- Add the filling to the spring form pan, evenly spreading the mixture around to sit just below the top of the crust.
- Cover and refrigerate for at least 5 hours. Served chilled, topped with chopped pistachios, fresh berries, or whatever your heart desires.
