This
cheesecake is easy to make and doesn’t require any esoteric tools or pans.
Instead of using the standard cream cheese, this recipe combines the full
flavor of Beecher’s Flagship cheese with creamy mascarpone. I like to coarsely
grate the cheese so I can taste it distinctly within the cheesecake. The crust
can be made ahead, baked, cooled, and stored wrapped in airtight plastic wrap
for 24 hours.
For the
Crust
1 (5 ounce)
bag Beecher’s Honey Hazelnut Crackers
4
tablespoons brown Sugar Mountain
5
tablespoons unsalted butter, melted
For the
Filling
1 teaspoon
gelatin
¼ cup lemon
juice
12 ounces
mascarpone cheese
½ cup, plus
2 tablespoons confectioner’s sugar, divided
1 cup heavy
cream
6 ounces
Beecher’s Flagship cheese, coarsely grated (about 1 ½ cups)
Butternut
Compote for Super Light Cheesecake
4 ounces unsalted
butter, melted, divided
7 cups butternut
squash, peeled, seeded, cut into ¾-inch cubes (from approx. 2 ½-3 lb. squash)
2 tablespoons,
plus 1 teaspoon brown sugar, divided
1 ¼
teaspoons chili powder
1 teaspoon kosher
salt
¼ cup, plus 2
teaspoons Cider vinegar, divided
½ teaspoon Gelatin
powder dissolved in ¼ c. cold water
¾ cup Water
¼ teaspoon Cinnamon
½ teaspoon Vanilla
To make the
crust, adjust the oven rack to the middle position and heat the oven to 350° F. In a food processor, process the crackers and sugar to
fine, even crumbs, about 30 seconds. Add the melted butter in a steady stream
while pulsing; pulse until the mixture is evenly moistened and sticks together
when pressed between your fingers.
Transfer the
mixture to a 9-inch pie pan. Using the bottom of a dry measuring cup press the
cracker mixture firmly and evenly into the pan bottom and up the sides. Use the
back of a spoon to make an even edge. Bake until fragrant and golden brown, 12
to 18 minutes. Cool on a wire rack to room temperature, about 30 minutes. Set
aside to cool completely.
To make the
filling, while the crust is cooling, sprinkle the gelatin evenly over the surface
of the lemon juice in a small microwave safe bowl and set aside for 5 to 10
minutes. Heat the
gelatin mixture in the microwave for 30 seconds, or until steaming. Set aside
to cool to room temperature.
In a large bowl,
mix the mascarpone and ½ cup of confectioner’s sugar with a spatula. In a separate
large bowl, whisk the cream and remaining 2 tablespoons confectioner’s sugar
until soft peaks form, 3 to 5 minutes, and set aside. Stir the cooled gelatin
mixture into the mascarpone mixture. Stir in the grated cheese. Gently fold the
whipped cream into the mascarpone cheese mixture.
Transfer the
filling to the cooled crust. Using a spoon, spread the filling to the outer
edges to create an indentation in the middle with a 1-inch lip around the
edges. Place in the refrigerator for at least 2 hours to set.
To make the
topping, preheat oven to 450° F (425° convection oven)
In a large
bowl combine the squash cubes, 2 tablespoons of melted butter, kosher salt, and
chili powder. Mix well and spread onto a
sheet pan leaving some space around each of the squash cubes. Bake for approximately 20-25 minutes or until
starting to brown and cooked through.
Remove from oven to cool slightly.
Meanwhile
heat remaining butter in saucepan over medium low heat until the milk solids
begin to brown and smell nutty. Add ¼
cup cider vinegar and cook for 1-2 minutes or until acrid smell
dissipates. Add ½ c water, gelatin
mixture, cinnamon, vanilla, remaining 2 tsp.
brown sugar and half of the roasted butternut squash. Stir and cook for 1 minute, breaking up some
of the squash to thicken the sauce.
Remove from heat, stir in remaining butternut squash and remaining 2
tsp. cider vinegar.
Cool to room
temperature and top cheesecake. There
will be extra!
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