Description
Layers of rich, nutty pistachio cheesecake meld with the tangy allure of blackberry compote, all topped with a cloud-like mascarpone cream.
Ingredients
Scale
- 1 cup cream cheese, softened
- ¼ cup pistachio paste
- ⅓ cup powdered sugar
- ½ cup whipped heavy cream
- 1 tbsp lemon juice
- 1 cup blackberries (fresh or frozen)
- 2 tbsp sugar
- ½ cup mascarpone
- ¼ cup heavy cream (for mascarpone topping)
- 2 tbsp powdered sugar (for mascarpone topping)
Instructions
- Start by combining the cream cheese, pistachio paste, and powdered sugar in a mixing bowl. Beat them together on medium speed until the mixture becomes a smooth and creamy consistency. Gently fold in the whipped cream using a spatula.
- In a small saucepan, combine the blackberries, lemon juice, and sugar over medium heat. Stir occasionally and simmer until the berries break down and the mixture thickens into a luscious compote. Allow it to cool slightly before building the towers.
- With your ring mold or a small glass ready, start layering by placing a generous scoop of cheesecake filling at the base, following with a layer of blackberry compote. Repeat the layers as desired.
- Whip together mascarpone, heavy cream, and powdered sugar until it softens to a smooth texture. Top each tower with a generous dollop of the mascarpone mixture.
- Chill each tower in the refrigerator for at least two hours before serving to set the layers.
Notes
Ensure cream cheese is well softened to avoid lumps in your cheesecake base. Chilling time enhances flavor, so resist the temptation to cut it short.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 360 kcal
- Sodium: 120 mg
- Protein: 5 g