Mascarpone Cheesecake With Quince Compote Recipes

MASCARPONE CHEESECAKE WITH QUINCE COMPOTE

Mascarpone Cheesecake with Quince Compote image

Categories Cake Milk/Cream Food Processor Mixer Dessert Thanksgiving Pecan Walnut Fall Chill Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free

Yield Makes 12 servings

Number Of Ingredients 12

Ingredients

Crust
1 1/3 cups pecans, toasted
1/2 cup walnuts, toasted
1/2 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, melted
Filling
3 1/2 cups whipping cream
1/4 cup water
3 1/2 teaspoons unflavored gelatin (from 2 envelopes)
3 1/2 cups plus 2 tablespoons mascarpone cheese* (about 28 1/2 ounces; from four 8-ounce containers)
1 1/4 cups powdered sugar, sifted
Quince Compote

Steps:

For crust:
Preheat oven to 375°F. Coarsely grind nuts with brown sugar in processor. Blend in melted butter. Press mixture over bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Bake until crust is set, about 12 minutes. Cool crust completely.
For filling:
Pour 3 cups cream into medium bowl. Pour 1/4 cup water into small heatproof bowl; sprinkle gelatin over. Let stand 15 minutes. Place bowl with gelatin in small skillet of barely simmering water; stir until gelatin dissolves, about 2 minutes. Remove bowl from water. Pour remaining 1/2 cup cream into gelatin. Pour gelatin mixture into cream in bowl; whisk gently until well blended.
Using electric mixer, beat mascarpone and powdered sugar in large bowl until smooth. Beat in cream-gelatin mixture just until smooth. Pour filling over cooled crust. Cover and chill overnight. (Can be prepared 2 days ahead. Keep chilled.)
Using small sharp knife, cut around pan sides to loosen cheesecake. Remove pan sides. Place cake on platter. Cut cake into wedges and serve with compote.
*Italian cream cheese available at Italian markets and many supermarkets.

QUINCE COMPOTE

Quince Compote image

Categories Sauce Fruit Thanksgiving Quince Vanilla White Wine Fall Chill Simmer Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 5

Ingredients

4 pounds quinces, peeled, quartered, cored, cut into 1/2-inch cubes
2 cups water
2 cups sugar
2 cups dry white wine
1 vanilla bean, split lengthwise

Steps:

Bring first 4 ingredients to boil in heavy large saucepan, stirring often. Scrape in seeds from vanilla bean; add bean. Reduce heat, cover, and simmer until fruit is soft, stirring occasionally, about 40 minutes. Using slotted spoon, transfer fruit to bowl. Boil juices uncovered until reduced to 3 cups, about 30 minutes. Pour syrup over fruit. Cover and chill overnight.

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