Mascarpone Cheesecake With Quince Compote Recipes

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MASCARPONE CHEESECAKE



Mascarpone Cheesecake image

This rich dessert is sure to delight with its creamy filling, whipped topping and sweet caramel drizzle. It makes an ideal ending to a special meal. -Deanna Polito-Laughinghouse, Raleigh, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 13

3/4 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
2 cartons (8 ounces each) Mascarpone cheese
1 cup sugar
1 tablespoon lemon juice
1 tablespoon vanilla extract
4 eggs, lightly beaten
TOPPING:
1 envelope whipped topping mix (Dream Whip)
1 tablespoon caramel ice cream topping

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., For filling, in a large bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Remove sides of pan. Before serving, prepare topping mix according to package directions. Garnish cheesecake with whipped topping; drizzle with caramel. Refrigerate leftovers.

Nutrition Facts : Calories 470 calories, Fat 36g fat (20g saturated fat), Cholesterol 168mg cholesterol, Sodium 217mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 8g protein.

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

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

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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