Mascarpone Cheesecake with Anson Mills Graham Cracker Crust

steps

Graham Cracker Crust

1. Preheat oven to 350 degrees.
2. Place flours, sugar, salt, and cinnamon in a food processor and pulse to combine.
3. Cut butter into ½-inch cubes.
4. Add to food processor and pulse until it resembles cornmeal.
5. Add water 1 tablespoon at a time while food processor is running.
6. Turn off processor when dough forms into a ball.
7. Wrap dough in plastic wrap and let rest in refrigerator for 30 minutes.
8. Remove from refrigerator, place dough on parchment and roll until paper thin.
9. Sprinkle top with cardamom powder and bake until golden and crisp, about 15 minutes.

Cheesecake

1. Preheat the oven to 300 degrees.
2. Put cream cheese in mixer with paddle attachment and beat until creamy
3. With mixer on low gradually add sugar then increase speed to medium and beat until cream cheese is light and fluffy.
4. Add eggs one at a time until well incorporated.
5. In a separate bowl, combine melted chocolate, vanilla bean, and mascarpone.
6. Add chocolate mixture to cream cheese and mix until combined.
7. Line a 9×13-inch baking dish with parchment paper and spray with non-stick spray.
8. Pour cheesecake mixture into dish and smooth surface with an offset spatula.
9. Fill a water bath to half the height of cheesecake pan and place dish in waterbath. Bake for 45-50 minutes. Cheesecake should be firm, but jiggle slightly in the center.
10. Remove cheesecake from oven and cool completely.
11. Gently flip out of pans, and let chill in refrigerator for 5 hours before serving.

To Assemble

1. Slice cheesecake into 1½ -inch squares. Place 2 pieces of cheesecake on plate.
2. Break graham cracker into pieces and place around cheesecake. Serve with fresh berries and raspberry sauce.