Ingredients
For the crust
1 (5-ounce bag) of Beecher's Honey Oat Crackers
4 tablespoons brown sugar
5 tablespoons unsalted butter, melted
For the filling
1 teaspoon gelatin
1/4 cup lemon juice (1 to 2 lemons)
12 ounces mascarpone cheese
1/2 cup plus 2 tablespoons confectioners' sugar, divided
1 cup heavy cream
6 ounces Beecher's Flagship cheese, coarsley grated (about 1 1/2 cups)
For the topping
1/2 teaspoon gelatin
1 teaspoon lemon juice
18 ounces raspberries (about 3 small clamshells), divided
5 tablespoons brown sugar
Pinch of kosher salt
Instructions
For the crust
- Adjust the oven rack to the middle position and heat the oven to 350 degrees.
- 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.
For 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 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 1/2 cup of the confectioners' sugar with a spatula. In a separate large bowl, whisk the cream and remaining 2 tablespoons confectioners' sugar until soft peaks form, 3 to 5 minutes, and set aside. Stir the cooled gelatin mixture into the mascarpone mixture. Stir the grated cheese into the mascarpone mixture. 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.
For the topping
- Sprinkle the gelatin evenly over the surface of the lemon juice and set aside for 5 to 10 minutes.
- In a medium skillet over medium-high heat, combine two-thirds of the raspberries with the sugar and salt, mashing lightly with a spatula. Cook, stirring occasionally, until thickened and the spatula leaves a trail when drawn across the bottom of the pan, about 10 minutes. Stir in the gelatin mixture and transfer to a small bowl to cool to room temperature.
- Pour the cooled sauce into the indentation in the filling on the surface of the pie.
- Return the pie to the refrigerator for at least 30 minutes or until ready to serve.
- Just before serving, place the remaining raspberries in the built-up filling border around the edge of pie.
Enjoy making and devouring this recipe, and find many more like in Kurt Dammeier's Pure Food Cookbook.
