You aren’t really surprised are you people?
This is the easiest most delicious cheese cake you’ll ever make.
Would you be surprised if I told you that I grilled the grapes for extra super flavor? good heh? or would you be surprised if I told you there is no cream cheese involved (the “usual stuff”) in my recipe? Would you be even more surprised if I told you that the cake didn’t have a chance to chill long enough before “hungry for dessert mom/honey I’m desperate” kinda mouths gobbled it? (well, maybe not on that one).
And would you be. surprised. if I told you, that I made another dessert instantly! with the leftover cake filling, even that did not last, but I was lucky to steal a quick shot to share it with you later, lovelys? ? heh? don’t rush to answer…keep reading.
Cheese cakes used to scare me. It looked complicated to make because I thought it requires some science (which it does), patience (does too) and being a super chef (you don’t, but the cake made me look like one around here).
for the crust:
2 c. medium ground graham crackers
4 tbsp melted butter
2 tbsp Kahlua liquor (optional)
1 c. Mascarpone cheese
1 c. low-fat sour cream
1 c. heavy whipping cream
1 vanilla bean (scraped, get those seeds)
pinch of kosher salt
4 tbsp granulated sugar
2 c. red seedless grapes, grilled
Mix graham crackers, butter and kahlua until well blended. Press into 8″ or 9″ pie plate. You can use the crust unbaked, but I like to bake it for extra crunch by simply stick it in 375º oven and bake until golden brown. Done. Let cool.
With a hand mixer on high-speed whip the filling ingredients until batter is completely smooth and satiny and thick (think Greek yogurt). If you have doubts, whip another a minute or two.
Pour batter over baked crust. Smooth. Garnish with grilled grapes, chill at least 4 hours or over night (even better).
Serve a slice at room temperature (a little colder if you wish), on your favorite china dish, slowly insert that shiny fork to grab a bite…and in no time you’ll be in total cheese cake heaven.