Mascarpone, Lime and White Chocolate Dessert with a Cookie Crust

This mascarpone, lime and white chocolate dessert is the epitome of summer. When the weather is warm, a light cheesecake is often the chosen way to finish off a meal, and I love cheesecake. However, cheesecakes are not just for summer; they make the perfect dessert for any special occasion.

They can be a bit faffy though, can’t they? Baked cheesecakes are smooth and divine; they are also not great for your nerves. Ever removed a cheesecake from the oven and smiled in delight at its beauty, only to return ten minutes later to see a crack so big you could fall into it? Devastating. Or, had to wait for a hundred years for it to set in the fridge?

Nah, none of that palaver with this mascarpone, lime and white chocolate dessert. Okay, admittedly, you do need to bake the cookie crust. Although, you could totally change that part of the recipe: simply crush up some Digestives, pour in some melted butter, and you wouldn’t need to bake anything. But then, you would miss out on melt in the mouth butter crunchy cookie crust, and that would be real shame.

The filling is made from mascarpone, Greek yoghurt and melted white chocolate. All you need to do is quickly whisk them together, that’s it. No whipping necessary. It is so intensely dreamy and soft and because it hasn’t been baked and doesn’t have gelatin, it doesn’t set as hard as cheesecake. 

Mascarpone adds such a creamy richness to any dessert, especially cheesecakes. I often use it with (or in place of) cream cheese. Previous desserts I’ve made with mascarpone were this festive cheesecake with cranberries and white chocolate. Or, if you prefer chocolate, why not try my Daim brownie-bottomed cheesecake? 

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Mascarpone, Lime and White Chocolate Dessert with a Cookie Crust

Ingredients

Cookie Crust:

• 115g (½ cup) butter (softened)
• 50g (¼ cup + 1 tbsp) icing sugar
• 140g (1 cup + 1 tbsp) spelt flour (see note 1)
• 1½ teaspoons vanilla sugar (or essence)

Filling:

• 200g (7 oz) white chocolate
• 250ml (1 cup) mascarpone
• 125ml (½ cup) Greek yoghurt
• the juice of half a lime

Instructions

Cookie Crust:

• Pre-heat the oven to 175ºC (350℉).
• Cream the butter and icing sugar together until fluffy.
• Combine the flour and vanilla sugar and mix with the butter/sugar until a fairly dough forms.
• Roll the dough out between two sheets of baking paper until it is quite thin.
• When ready, transfer to your baking tin (see note 2) and push the dough up the sides of your pan, making sure the dough is fairly even.
• Bake in the oven for around 18-20 minutes. The crust will have started to brown on the edges, but the middle will still be pale.
• Remove from the oven and push the crust down down with the back of a spoon or glass (it will have bubbled up a little) and up towards the sides again. Leave to cool completely.

Filling:

• Melt the chocolate in a Bain Marie (double boiler) or microwave, and allow to cool a little.
• In a large bowl, briefly whisk the mascarpone, Greek yoghurt and lime juice just until they've combined.
• Pour in the melted chocolate and whisk just until everything has been incorporated.
• Pour the mixture into your baked cookie crust, smoothing over a little to make it even. Allow it to set in the fridge for an hour or two. When ready, add your berries and serve immediately.

Notes

 

1. I used spelt flour, but you can do a straight swap with regular flour
2. I used a small one (6" / 18cm) spring form pan, but if you prefer to use a larger fluted pan (and have a shallower crust), you could use up to a 9 or 10" (22-25cm). Just remember that if your crust is thinner, you will need to adjust the baking time.

 

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.