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Honey Pumpkin Mascarpone Cheesecake


Honey Pumpkin Mascarpone Cheesecake
Bee Seasonal's new Eucalyptus honey has the perfect flavor profile to make this cake addicting! This new honey tastes like caramel, toffee and butterscotch and it compliments the slight acidity of the berries and the creaminess of the mascarpone.
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Crust
  1. 3/4 cup raw organic hazelnuts (or) pecans
  2. 3/4 cup raw organic almonds
  3. 2 TBSP Bee Seasonal Eucalyptus honey
  4. pinch of pink Himalayan salt
Filling
  1. Layer #1
  2. 1 cup frozen organic raspberries
  3. Juice 1/4 of an organic lemon
  4. 1/4 cup Bee Seasonal Eucalyptus honey
  5. 1/2 cup mascarpone
  6. 1/2 cup organic full fat Greek yogurt
  7. Layer #2
  8. 1 cup organic Pumpkin Puree
  9. Juice 1/4 of an organic lemon
  10. 1/4 cup Bee Seasonal Eucalyptus honey
  11. 1/2 cup mascarpone
  12. 1/2 cup organic full fat Greek yogurt
Instructions
  1. ►Grind up the hazelnuts and almonds in a food processor until they become small chunks (don't over mix), add in honey and salt and stir until combined. Flatten the mixture in the bottom of a springform. You can line your springform with parchment paper to easily slide the cake off and onto a serving tray - it prevents from sticking. Store this in the fridge until you are ready to top with the filling.
  2. ►Using a blender, mix together the frozen raspberries, lemon juice and honey. Once combined add in mascarpone and Greek yogurt and blend until smooth. Take the springform out of the fridge and pour the berry mixture on top of the gorgeous crust. Spread the berry mixtures with a spoon and even it out on top of the crust. Chill the first layer in the freezer for about 30 minutes until the top has hardened.
  3. ►Using the same blender (once cleaned), mix together the pumpkin puree, lemon juice, and honey. Add in mascarpone and Greek yogurt and blend until smooth. Take the springform out of the fridge and pour the pumpkin mixture on top of layer one. Spread the pumpkin mixture with a spoon and even it out.
  4. ►Place in freezer for at least 3 hours or overnight. Once you remove from the freezer, allow it to sit at room temperature for about 10 minutes before serving. Top the cheesecake with fresh pomegranate seeds and sprinkle with turmeric for extra orange color!
culture: the word on cheese https://culturecheesemag.com/
Sponsored by Bee Seasonal

Bee Seasonal

Hi there, we are Larissa and Thomas, and we are the founders of Bee Seasonal. Honey is one of the most diverse foods on the planet, and we want people to experience all the variety the honey world has to offer at the same time that we help promote more natural and organic beekeeping. By partnering with responsible beekeepers that follow organic production guidelines, we support sustainability and a more transparent food chain. When we choose a honey varietal to make part of our portfolio, we focus on the uniqueness of is flavor profile and on the stories of the people behind its production. We are proud to offer some of the most exquisite and tasty honeys to pair with cheeses. From professional cheese mongers to small cheese board makers, our honey varietals are used for cheese pairings all around the country.

One thought on “Honey Pumpkin Mascarpone Cheesecake”

  1. Avatar Greg Zyn says:

    I am hosting a wine tasting event at my house, and I think this would really complement the wine that I have decided to serve. I will try making this and then write a review for it.

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