Kabocha Squash Mascarpone Cheesecake Recipes

KABOCHA SQUASH PIE WITH SPICED CRUST

Steps:

• For the squash: Preheat the oven to 375 degrees F.
• Put the squash on a sheet tray, toss lightly with olive oil and toss in the oven. Roast the squash until a fork slides in and out easily, about 45 minutes. Remove the squash from the oven and let cool. Remove the skin and puree until smooth. Place 3 cups squash puree in a large mixing bowl, reserve the rest for another purpose.
• For the crust: In the bowl of a food processor combine all the flour, sugar, cinnamon, allspice, ginger, nutmeg and salt. Toss in the butter and pulse until the mixture looks like grated parmigiano. Add in the egg yolk and a few drops of the ice water. Pulse until the mixture starts to come together into a ball. Add a few more drops of water if the mixture still seems dry.
• Turn the dough out onto a lightly floured work board. Using the heels of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process two more times. Form the dough into a disk, wrap in plastic and refrigerate for at least 1 hour.
• Remove the dough from the fridge and let warm up for 5 minutes. Roll the dough out into a large circle and lay in a deep pie dish. Trim the dough all the way around so there is only 1/2-inch overhang. Fold the dough under and crimp the edges decoratively. Make sure the edges don't extend beyond the pie plate rim. Prick the dough all over with a fork. Lay aluminum foil over the dough to cover and fill the pie plate with baking beans.
• Place the pie plate on a sheet tray and bake in the oven for 15 minutes. Remove the foil and baking beans and bake for 5 more minutes. Remove from the oven and let cool.
• Reduce the heat in the oven to 350 degrees F.
• For the filling: In a small bowl, beat the eggs until they are smooth. Beat in the cream. Add the cream/egg mixture to the squash puree and beat to combine. Beat in the condensed milk, brown sugar, bourbon if using and vanilla. Beat until the mixture is well combined, 1 to 2 minutes.
• Pour the squash mixture into the prepared pie shell. Place on the sheet tray and place back into the oven for 25 minutes. Rotate the pie and bake until the mixture barely jiggles when shaken, another 20 to 25 minutes. If the crust starts to get too dark, place a pie shield ring on the pie to protect the edges from burning.
• Remove the pie from the oven and let it cool for at least 1 hour before cutting.
• Whip heavy cream with a pinch of cinnamon until stiff peaks, and top the pie as a garnish.

MASCARPONE CHEESECAKE WITH ALMOND CRUST

Steps:

• For the crust: Preheat oven to 350 degrees F.
• Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
• For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
• Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
• For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
• Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

KABOCHA RAVIOLI

Steps:

• For the fresh pasta dough: Pour the flour onto a clean work surface and create a well in the center. Add the eggs, oil and salt. Whisk the eggs with a fork until combined, starting to add a little bit of flour to the liquid at a time. Keep whisking until the liquid has combined with enough flour that you can incorporate the rest of the flour with your hands. Continue adding, folding and kneading the dough until everything has been combined, 5 to 8 more minutes. Form the dough into a ball and cover with plastic wrap. Place the dough ball in the refrigerator for about 30 minutes to rest.
• Meanwhile, preheat the oven to 350 degrees F.
• For the filling: Sprinkle the squash with salt, pepper and olive oil in a 14-inch cast-iron pan. Roast until cooked through and roasted, about 30 minutes.
• Remove from the oven and set aside to cool slightly. Put into a food processor with the ricotta, nutmeg, 1 egg and half the Parmesan. Place this mixture into a piping bag. Beat the remaining egg in a bowl for egg wash.
• Roll out the pasta dough according to the manufacturer's directions for ravioli sheets.
• With the piping bag, put heaping tablespoon-size dots of the filling at least 3 inches apart and 1 inch above the edge of the pasta sheet. Brush the edges with the egg wash and fold over the dough carefully, pressing out the air from the filling, allowing it to seal. Using a fluted cutter, cut between each of the ravioli to separate. Put the ravioli in the refrigerator to let them set while you wait for your water to come to a boil.
• Bring a pot of water to a boil and salt heavily. Add the ravioli in batches, and cook for 3 minutes, allowing the filling and pasta to cook through. Meanwhile, prepare the sauce.
• Put the butter in a large, high-sided saute pan and cook over medium-low heat until it reaches a noisette stage, when the butter is bubbling and starting to get a little bit brown. Throw in your crushed walnuts and sage and stir to combine. When the ravioli are cooked, scoop them out of the water and place them in the pan with the butter sauce, tossing to coat.
• Plate the ravioli and garnish with the remaining Parmesan.