Dessert Recipe

Prepare crust

Preheat oven to 350°F (175°C). In a medium bowl combine graham cracker crumbs, 2 tablespoons granulated sugar and 1/8 teaspoon fine salt. Pour in melted butter and stir until crumbs are evenly moistened and resemble wet sand.

Press mixture into the bottom and slightly up the sides of a 9-inch springform pan or a shallow tart pan, using the back of a measuring cup to compact firmly and evenly. Bake on a baking sheet for 8–10 minutes until set and aromatic. Remove from oven and let cool completely on a wire rack.

Whip cream

In a chilled mixing bowl, pour the 3/4 cup heavy cream and whip with an electric mixer to soft peaks. Transfer whipped cream to a separate bowl and refrigerate while preparing the cheese base.

Make cheese base

In a separate large bowl beat the room-temperature cream cheese (8 oz) and mascarpone (4 oz) with an electric mixer on medium speed until smooth and lump-free, about 2–3 minutes. Add 1/2 cup powdered sugar, 1 teaspoon vanilla extract and 1 teaspoon lemon zest (if using). Beat on low to combine, then increase speed briefly until silky—do not overmix.

Fold whipped cream into the cheese mixture gently with a rubber spatula in three additions: add one-third, fold until mostly incorporated, repeat until mixture is smooth and airy. Scrape filling into the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Chill the assembled dessert in the refrigerator for at least 3 hours, preferably 4–6 hours or overnight, to set properly.

Cook compote

While the dessert chills (or up to 2 days ahead), make the berry compote. In a small saucepan combine 2 cups mixed berries, 2 tablespoons granulated sugar and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the berries soften and release juices, about 6–8 minutes.

In a small bowl mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering berries and cook another 1 minute until thickened slightly. Remove from heat and allow the compote to cool to room temperature; it will thicken further as it cools.

When ready to serve, spoon the cooled compote over the chilled cream filling, leaving a clean rim if desired. Garnish with mint leaves and a light dusting of 1 teaspoon powdered sugar, if using.

Slice with a hot, clean knife (run under hot water and wipe dry between cuts) for neat slices. Serve chilled. Leftovers keep covered in the refrigerator for up to 3 days.