When I stumbled upon this baby on the the One Kings Lane blog, I knew it was meant to be. A light summery recipe that you don’t even have to turn the oven on for? A winning situation for all. Turns out the recipe was created by Eva Kosmas Flores, who also runs a beautiful food, travel and photography blog called Adventures in Cooking. I became an instant fan! Oh, and the cheesecake was absolutely delicious too.
8 graham crackers, blended into fine crumbs
4 tablespoons ground pistachios
1/3 cup unsalted butter, melted
2 1/2 ounces freeze-dried raspberries
1 cup heavy whipping cream
16 ounces cream cheese, softened
8 ounces mascarpone, softened
2/3 cup granulated sugar
2/3 cup hot water
1 packet gelatin
1 cup whole milk
1/2 teaspoon vanilla extract
In a medium bowl, mix together the graham-cracker crumbs, 2 tablespoons of pistachios, and butter until combined. Press into the bottom of an ungreased 8-inch springform cake pan to form an even crust. Set aside.
Blend the freeze-dried raspberries in a blender or a food processor until ground to a fine powder. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream at medium-high speed until it holds a peak. Empty the whipped cream into a separate bowl, and attach the paddle attachment to the stand mixer.
Beat together the cream cheese and the mascarpone at medium speed until smooth. Add the sugar and beat for 1 minute more, then stop and set it aside.
In a small bowl, whisk together the hot water and gelatin until the gelatin has completely dissolved. Add the gelatin mixture to the cream-cheese mixture, beating at medium speed until smooth. Add the milk, vanilla extract, and raspberry powder, and continue mixing until incorporated. Remove the bowl from the mixer and fold in the whipped cream using a spatula, until smooth and uniform in color.
Empty the mixture into the springform pan and refrigerate for at least 4 hours. Garnish with the remaining ground pistachios. Serve chilled.
Recipe by Eva Kosmas Flores.