There’s so much magic to summer in the Hudson Valley. The rolling hills, sun-drenched farms, and an abundance of plump, sun-ripened berries are just a few of its offerings.

But as much as you might like to savor those berries in a rich dessert, you also might not feel up to baking on an already-warm day. This mixed berry cheesecake panna cotta is your answer. It celebrates the summer season’s ripe produce while keeping the oven off.

Combining the creamy New York classic that is cheesecake with the delicate, silky texture of panna cotta, this easy dessert layers sweet-tart local blackberries and raspberries into every spoonful. It’s elegant enough for entertaining, yet simple enough to make on a lazy weekend. Light, luscious, and bursting with Hudson Valley flavor, this is the kind of dessert that captures summer in every bite.

Mixed Berry Cheesecake Panna Cotta

Ingredients

Panna Cotta:

• 1 1/2 tsp unflavored powdered gelatin
• 1 cup (8 oz) cream cheese, softened to room temperature
• 1/2 cup whole milk
• 1 1/2 cup heavy whipping cream
• 1/2 cup granulated sugar

Macerated Berry Topping:

• 3 tbsp granulated sugar
• 2 cups raspberries
• 1 cup blackberries
• 1 tsp lemon juice

Instructions

Panna Cotta

• In a saucepan, sprinkle the gelatin over the 1/2 cup milk and 1/2 cup of heavy cream. Let the mixture stand for 2 minutes. Place the saucepan over medium heat and add the remaining 1 cup of heavy cream and granulated sugar. Cook, stirring the mixture constantly until gelatin is melted and the sugar is dissolved.

Remove the saucepan from the heat and set aside to cool slightly.
• In a medium-sized mixing bowl, add the softened cream cheese. Pour about ½ cup of the warm mixture over the cream cheese. Use a hand mixer to blend the mixture until the cream cheese is incorporated. Add the remaining cream mixture a ½ cup at a time while mixing with the hand mixer after each pour until all the cream is added. 
• Pour and divide the panna cotta mixture into up to six clear dessert or cocktail glasses measuring 4-6 oz each, until the liquid nearly reaches to top of the glass. Be sure to leave room for the berry mixture. Transfer to the refrigerator to begin to set, about 1-2 hours or overnight. 

Macerated Berries

• In a medium-sized bowl, add raspberries and blackberries. Sprinkle on the 3 tablespoons of granulated sugar, and add the lemon juice. Mash the berries with the back of a fork or a potato masher. Do not over-mash, so that some of the berries retain their texture. 
• Divide the macerated berries between the panna cotta glasses and serve.

Monique Polanco is a Hudson Valley social worker, cookbook author, and food photographer with a master’s from Fordham University. She writes a food blog, Peaches 2 Peaches, and her work has been featured in Feedfeed, Bake From Scratch, and Kitchn.