Name: Blackberry Mascarpone Cheesecake Bars
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 C (150 g) Fresh or Frozen Blackberries; 3 TBSP Water; 1/4 C (50 g) Granulated Sugar; Pinch of Salt; 1 C (140 g) Crushed Graham Crackers (about 2 sleeves of graham crackers); 1/4 C (60 g) Salted Butter; 2 TBSP Light Brown Sugar; Pinch of Salt; 4 oz (half a block) Full Fat Cream Cheese, at room temperature; 8 oz Mascarpone Cheese, at room temperature; 1/4 C (55 g) Sour Cream, at room temperature; 2 tsp Vanilla Bean Paste (or vanilla extract); 3/4 C (150 g) Granulated Sugar; 2 Lg Eggs, at room temperature; 1/2 C (75 g) All Purpose Flour; 1/4 tsp Salt

Description

Small batch creamy and tart blackberry mascarpone cheesecake bars with graham cracker crust.

Ingredients

Scale

For the Blackberry Jam

1 C (150 g) Fresh or Frozen Blackberries
3 TBSP Water
1/4 C (50 g) Granulated Sugar
Pinch of Salt

For the Graham Cracker Crust

1 C (140 g) Crushed Graham Crackers (about 2 sleeves of graham crackers)
1/4 C (60 g) Salted Butter
2 TBSP Light Brown Sugar
Pinch of Salt

For the Mascarpone Cheesecake Filling

4 oz (half a block) Full Fat Cream Cheese, at room temperature
8 oz Mascarpone Cheese, at room temperature
1/4 C (55 g) Sour Cream, at room temperature
2 tsp Vanilla Bean Paste (or vanilla extract)
3/4 C (150 g) Granulated Sugar
2 Lg Eggs, at room temperature
1/2 C (75 g) All Purpose Flour
1/4 tsp Salt

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Instructions

For the Blackberry Jam

Add all of the ingredients to a medium saucepan. Cook over medium heat until the blackberries start to break down and release their juices and the sugar dissolves. Use the end of a wooden spoon to help break down the berries.
Carefully transfer the jam to a food processor or high powdered blender. Blend until smooth, then strain through a fine mesh strainer. The jam will continue to thicken as it cools. Let cool completely.

For the Graham Cracker Crust

Preheat the oven to 350 and line an 8 inch square pan with parchment paper.
Melt the butter in a medium sized mixing bowl. Add the crushed graham crackers, salt, and sugar and mix until all of the graham cracker crumbs are moistened.
Press into an even layer in the prepared pan. Use the back of a flat bottomed glass or measuring cup to compress the crust. Bake at 350 for 12 minutes. Let cool. Keep the oven at 350.

For the Mascarpone Cheesecake Filling

In the bowl of a stand mixer with the paddle attachment, cream the cream cheese and mascarpone until completely smooth with no lumps remaining, about 5-7 minutes. Be sure to scrape down the bottom and sides of the bowl several times to ensure there are no lumps.
Add the sour cream and vanilla bean paste and mix until combined.
Add the sugar and mix until combined. Again, scrape down the bottom and sides of the bowl to ensure everything is being incorporated evenly.
Add the eggs and mix for 2-3 minutes until the eggs are fully incorporated.
Add the flour and salt. Mix until just combined, then pour over the cooled graham cracker crust. Use a small spatula to spread it into an even layer.
Dollop the cooled blackberry jam all over the top and then use a toothpick or butter knife to swirl it throughout the filling.
Bake at 350 for 28-30 minutes, or until the middle is just slightly wobbly. Turn the oven off and keep the door cracked. Leave the bars in the warm oven for 15-20 minutes, then let cool completely on the counter. Once cooled, transfer to the fridge to chill until ready to serve.