These delectable blackberry cheesecake bars are sure to be a crowd favourite.

One of our favourite summertime desserts is making its annual debut, freshly decked out with a delectable blackberry gelée on top to set it apart from its more pedestrian competition. We couldn’t be happier to see the seasonal advent of fruit-based desserts start its yearly parade.
 

Ingredients

Crust

• 1 cup graham cracker crumbs
• 1/2 cup sliced almonds
• 2 tbsp light brown sugar
• 1/4 cup unsalted butter, melted

Filling

• 1 250-g package cream cheese
• 1 cup mascarpone cheese
• 2 eggs
• 3/4 cup granulated sugar

Blackberry gelée

• 3 cups blackberries, divided
• 1/3 cup granulated sugar
• 2 tsp freshly squeezed lemon juice
• 1 tbsp gelatin
   

Directions

1 Preheat the oven to 350°F.

2 Butter an 8" square baking pan; line with a piece of parchment paper to extend up two sides and set aside.

3 In a medium bowl, combine the graham cracker crumbs, almonds, brown sugar and melted butter. Press firmly into the bottom of the prepared pan in an even layer using a glass or your fingers. Bake in the oven for 7 minutes; let cool.

4 Meanwhile, in a food processor, blend together the cream cheese, mascarpone, eggs and sugar until smooth. Pour the mixture over the graham cracker crust and return to the oven; bake until the filling is set but the centre is still slightly wobbly, 25 to 30 minutes. Let cool for 2 hours at room temperature.

5 To make the blackberry gelée, purée 2 cups of the blackberries with the sugar and the lemon juice in a blender; strain the mixture into a small saucepan and simmer over medium-low heat to reduce the liquid by a third and form a syrup.

6 Sprinkle the gelatin over 1/4 cup water to swell; stir into the blackberry syrup until the gelatin is dissolved. Set aside to cool for 10 minutes, then pour the syrup over the cheescake; garnish with the remaining blackberries.

7 Refrigerate, uncovered, for at least 3 hours.

8 To serve, slice the cake in half, then slice each half into five equal bars.

Tip: The addition of mascarpone to this classic cheesecake base gives a lighter, silkier texture.

Serves: 10