A no-bake Quince & Mascarpone Cheesecake that couldn't be prettier or easier to make

Attempting a cheesecake can be intimidating if you don’t consider yourself a baker. But this recipe is for all of us, the skilled and scared-of-sifting alike. In fact, this cheesecake from preserving and pastry expert Camilla Wynne requires no baking at all, nor any other finicky steps. “There’s no fussing with a water bath or worrying about cracks. Just press in the crust, pour over the filling and refrigerate,” Wynne told us, adding that her fancy-looking topping is merely “a matter of melting a jar of jelly” and that making the candied quince chips is easy. 

The many substitutions she provides in this recipe from her book, Nature’s Candy, make the dessert even easier to make and enjoy on every level. “This is such a showstopper for the minimal amount of work it takes,” said Wynne. “Plus, it’s insanely delicious.”

Quince & Mascarpone Cheesecake

By Camilla Wynne

Of course, I don’t like to pick favourites … but this might be my favourite recipe in the book. Not only is it positively stunning, with its quince chips encased in sunset-pink translucent jelly as if in amber, but I could eat the whole thing myself. Thick, snappy and buttery wholemeal base? Check. Airy, rich and tangy no-bake mascarpone cheesecake? Check. Fragrant and sweet-tart topping? As mentioned, check. Perfection (if I do say so myself).

Simplify: The cheesecake is still amazing on its own without the quince topping. Serve topped with compote, jam or fresh fruit. 

Substitute: No digestives? Use graham or arrowroot crumbs. No quince jelly? Use crabapple or another tart red- or orange-hued jelly. No mascarpone? Use labneh, which will make the cake a little tarter and a little less rich. No quince? You can make one recipe of candied apple chips (recipe follows) or encase fresh currants in currant jelly.

Ingredients

For the Crust:

• 230 g (2 cups) digestive biscuit crumbs
• 115 g (½ cup) unsalted butter, melted
• ½ tsp salt

For the Cheesecake:

• 500 g (2 8-oz packages) brick-style cream cheese, at room temperature
• 250 g (1 cup) mascarpone
• 1 can (398 ml/14 oz) sweetened condensed milk
• 2 g (1 sheet) gelatin, soaked (optional)
• 60 ml (¼ cup) lemon juice
• 1 tsp vanilla extract
• ¼ tsp salt

To Finish:

• 310 g (1 cup) quince jelly
• 2 g (1 sheet) gelatin, soaked (optional)
• 1 recipe candied quince chips (recipe follows), preferably in syrup, drained

Preparation

Grease a 9-inch springform pan.

To make the crust, in a medium bowl, combine the biscuit crumbs, melted butter and salt. Press firmly into the bottom of the prepared pan. Chill in the refrigerator until firm, 1 to 2 hours.

To make the cheesecake, in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and mascarpone until smooth. Gradually add the sweetened condensed milk.

If using the gelatin, warm the lemon juice in the microwave or in a small pot over medium heat.

Dissolve the gelatin in the lemon juice, then beat into the bowl of the stand mixer. Otherwise, beat in the cool lemon juice.

Add the vanilla and salt and mix. Pour onto the prepared crust, smoothing the top with a small offset spatula. Chill in the refrigerator until firm, 2 to 3 hours.

To finish, melt the quince jelly gently in a small pot over medium-low heat or in a heatproof bowl in the microwave in 30-second increments. Stir in the gelatin, if using. Let cool until no longer hot but still pourable.

Meanwhile, arrange the candied quince chips in a decorative pattern on top of the cheesecake — you will have extra chips, which can be stored for later. Pour the melted jelly evenly over top to cover.

Chill in the refrigerator until set, about 1 hour. 

Unmould the cake and serve cold, using a hot, dry knife to cut clean slices. 

The cake will keep, covered, in the refrigerator for up to 3 days.

Serves 12

Candied Fruit Chips

a.k.a. 2D Translucent Cross-Sections

By Camilla Wynne

These ultra-thin fruit cross-sections can look almost transparent, making them gorgeous decor for pastries and desserts. Pears and quinces are the fruits I use most often with this method. Apples, Asian pears, pineapples, firm persimmons, and even strawberries and rhubarb also work well. For every fruit of your choice (such as one pear), you’ll need 200 g (1 cup) sugar, ½ teaspoon citric acid or 2 tablespoons lemon juice, and 250 ml (1 cup) water.

To begin, in a medium pot, combine the sugar and citric acid with the water and bring to a boil over medium-high heat.

Meanwhile, using a mandoline or a very sharp knife, vertically slice the fruit into 1/16-inch-thick pieces.

When the syrup comes to a boil, reduce the heat to medium-low and add the fruit slices one at a time, submerging each one. Let simmer for 1 to 2 minutes. (If using more fragile fruit like strawberries or rhubarb, simply add to the pot and turn off the heat immediately. For firmer fruit like quince, simmer until pink and slightly softened, 15 to 30 minutes.) Remove from the heat, cover and let sit at room temperature for at least 1 hour or up to overnight.

The tender, thin slices can be used now or stored in the syrup in an airtight container for at least 2 weeks in the refrigerator.

To make the candied fruit chips, have a food dehydrator close at hand or preheat the oven to 175 F (80 C) and line a baking sheet with a silicone mat or parchment paper.

Remove the slices from the syrup, shake off any excess syrup and lay the slices on the food dehydrator trays or the prepared baking sheet. Dry for 1½ to 3 hours, until dry but not brittle and still slightly tacky. (If using the oven, check at 45 minutes to ensure they aren’t overcooking.)

Let cool completely. Use immediately or store between layers of parchment or waxed paper in an airtight container for up to 1 month.

Excerpted from Nature’s Candy by Camilla Wynne. Copyright © 2024 Camilla Wynne. Photographs by Mickaël A. Bandassak. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.