Cranberry Mascarpone Pots De Creme Recipes

CRANBERRY MASCARPONE CHEESECAKE

Cranberry Mascarpone Cheesecake image

A thick and glossy cranberry sauce blankets this tangy, orange-infused mascarpone cheesecake. Make sure to start early, as the flavors and textures need 24 hours to marry!

Provided by In The Raw

Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners

Time P1DT1h40m

Yield 12

Number Of Ingredients 16

Ingredients

Cooking spray
1 ½ cups chocolate cookie crumbs
5 tablespoons Sugar In The Raw®
2 tablespoons Stevia In The Raw®
4 tablespoons butter, melted
1 pound cream cheese, softened
1 pound mascarpone cheese
½ cup Sugar In The Raw®
½ cup Stevia In The Raw®
4 large eggs
2 teaspoons vanilla
Finely grated zest of 1 orange
1 cup freshly squeezed orange juice
½ cup Sugar In The Raw®
½ cup Stevia In The Raw®
1 (12 ounce) package fresh cranberries

Steps:

Preheat oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray. Place pan on a triple layer of foil large enough to wrap around the pan so the layers come all the way up the outside of the pan.
In a medium bowl, stir to combine cookie crumbs, sugar, stevia, and butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake until set, about 15 minutes. Let cool completely.
Lower oven temperature to 325 degrees F.
In a large bowl or a stand mixer with the paddle, beat cream cheese, mascarpone, sugar, stevia, eggs, vanilla, and orange zest until combined and smooth. Scrape into the pan.
Place pan in a large roasting pan with high sides. Pour in enough scalding hot water to come halfway up the pan sides. Bake until cheesecake is set around the edge but still jiggly in center, about 1 hour 10 minutes.
Remove cheesecake from water bath, remove foil, and let cool completely at room temperature. Refrigerate for at least 24, and up to 48, hours.
In a medium saucepan, combine orange juice, sugar, and stevia. Bring to a boil; stir in cranberries and simmer, stirring occasionally, until thick and glossy, 10 to 15 minutes. Transfer to a wide, shallow pan and refrigerate until completely cool.
Before serving, spread cranberry sauce on top of cheesecake.

Nutrition Facts : Calories 536.7 calories, Carbohydrate 45.5 g, Cholesterol 161.4 mg, Fat 38.3 g, Fiber 1.9 g, Protein 8.9 g, SaturatedFat 21.3 g, Sodium 264.9 mg, Sugar 32.1 g

POTS DE CREME

Pots de Creme image

Looking for an easy recipe to make for your sweetheart? Served in pretty, stemmed glasses, this chocolaty custard is sure to set the mood for a special evening.-Connie Dreyfoos, Cincinnati, Ohio

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 5 servings.

Number Of Ingredients 7

Ingredients

1 large egg
2 tablespoons sugar
Dash salt
3/4 cup half-and-half cream
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
Whipped cream, optional

Steps:

In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.

Nutrition Facts :

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