There’s something fun, whimsical and comforting about creating something that doesn’t require excess baking or roasting. Chef Michael wraps up a holiday meal with a delicious No-Bake Lemon Mascarpone Cheesecake with Blueberry/Tangerine Gelee’. The cheesecake is a great balance of tartness and semi-sweetness. Sub-Zero’s dual refrigeration and compressor system keeps the refrigerator space moist and humid so food doesn’t dry out – perfect for making the perfect (without the dry skin/film forming on the top or edges). This cheesecake is a show- stopper!
For the Crust
- 5 cups cookies or wafers
- 3 tablespoons melted butter
For the Cheesecake
- 12 oz cream cheese, room temperature
- 5 oz mascarpone cheese, room temperature
- 5 oz + 1 oz granulated sugar
- ½ oz powdered gelatin
- 2 oz hot water
- 10 ½ oz heavy cream
- 1 oz granulated sugar
- 1 ½ oz lemon juice, fresh
For The Blueberry/Tangerine Gelee’
- 1 pint frozen blueberries
- 1 cup water
- 4 tangerines, skin peeled off and quartered
- 1 teaspoon lemon zest
- 1 ½ teaspoons agar agar
- Crush cookies by placing them in a plastic bag and pounding them with a rolling pin. Add melted butter and mix.
- Line the bottom and sides of a springform pan with parchment paper. Fill the bottom of the springform pan with the cookie butter mixture. Use a rubber spatula to pack the mixture in evenly. Cool in a refrigerator.
- Mix 12 oz. cream cheese and 5 oz. mascarpone in a bowl together until uniform, smooth, and loose. Add 3.5 oz sugar and continue to mix until homogenous.
- Dissolve ½ oz. gelatin powder in a bowl of 2 oz. hot water. Add water/gelatin mixture to cream cheese mixture and combine thoroughly.
- Whip 10 ½ oz of cream with 1 oz. sugar until very soft peaks form. Add to cream cheese mixture. Mix until homogenous.
- Add 10 oz of fresh lemon juice. Mix through.
- Fill springform pan with cream mixture. Flatten with offset spatula until surface is even. This can take several minutes. Cool in refrigerator for 2 hours.
- Bring frozen blueberries, water, tangerines, and lemon zest to a simmer in a small pot or pan. Simmer for 5 minutes.
- Stir in agar agar and simmer for 1 more minute. Transfer ingredients into a blender, and puree’ on medium high for 1 minute.
- Strain mixture through a fine strainer or chinois back into a bowl. Cool for 10-15 minutes. Pour blueberry mixture over the cheesecake mixture and place in a refrigerator to cool for 2 hours.