Bon Appétit Magazine: August Cover Recipe

Blackberry, Lemon, & Gingersnap Cheesecake Pudding

Rating: 3.5 out of 5 (great flavours, needs some tweaking)

Initial Thoughts:
Finally – a dessert!

The Test:
When I first saw the cover recipe for August I got pretty excited, as I have been waiting all year for an outrageous dessert that I would be ‘forced’ to make and therefore would lessen my caloric guilt at indulging.

I made the lemon curd and blackberry compote a day ahead, both of which were super simple to put together. The lemon curd tasted heavenly, resulting in my needing to be forcibly separated from the bowl in order to stop me from devouring the entire batch. It was finger licking good!

For the gingersnap cookies I opted to use Anna’s Thins, which happens to be one of my favourite brands. After reading the comments of other bloggers who made this recipe and found the gingersnap flavour to be too overpowering, I am glad I chose to use this particular brand as the cookies hold a subtle flavour that is well rounded without being too intense.

Overall I would say that this is an easy dessert to throw together, making it perfect for entertaining as the majority of the work can be done ahead of time. It also looks impressive to serve to guests.

The Results:
With a few changes this dessert has the potential to be ridiculously good, but as far as my initial attempt is concerned I would have to chalk it up as disappointing. And judging by the comments on the Bon Appétit website, I am not alone in this conclusion.

The robust citrus flavour from the curd dominated the dish, and resulted in the mascarpone whipped cream being completely lost. I also found that in terms of quantities, there was not enough of the mascarpone mixture in comparison to the curd. Next time I would double up on the mascarpone. The other chief complaint from people was that there was not enough cheesecake flavour to warrant this being titled as a cheesecake pudding. My suggestion? Add chunks of crumbled cheesecake to the mascarpone mixture. Now that’s what I’m talking about!

(For a copy of August’s cover recipe, please click here)

As part of my culinary new years resolutions, I have committed to creating each month’s cover recipe from Bon Appétit Magazine. Inspired by a New York restaurant owner who has been making the magazine’s cover recipes each month for the last 25 years, I decided to attempt to do the same while blogging about my monthly experiences along the way.

NOTE: If any of you would like to follow along with me and join in on the fun, I’d love to compare notes! So pick-up a copy of the latest issue of Bon Appétit and get cooking. Be sure to send your comments and photos to

Bon Appétit celebrates the world of great food and the pleasure of sharing it with others. Every issue invites readers into a hands-on experience, engaging them in all aspects of the epicurean lifestyle—cooking, dining, travel, entertaining, shopping and design. For more information please visit