MASCARPONE CHEESECAKE
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
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 ALMOND CRUST
Provided by Giada De Laurentiis
Categories dessert
Time 11h45m
Yield 12 to 16 servings
Number Of Ingredients 12
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.
MASCARPONE CHEESECAKE
Arden Zalman of Sebastopol, California, writes: "My husband and I dined at Syrah, in Santa Rosa, California. The food was delicious, the waitstaff was considerate and knowing, and the desserts were absolutely fantastic. They make a mascarpone cheesecake that is a bit of heaven here on earth. Would it be possible to obtain the recipe? I would love to make this dessert for my family and friends."
Categories Cake Cheese Dessert Bake Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 350°F. Butter bottom and side of a 9-inch springform pan.
- Stir together cookie crumbs and butter in a bowl. Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan (about 1 inch thick). Put pan in a shallow baking pan and bake until golden, about 10 minutes. Cool completely on a rack, about 25 minutes. Leave oven on.
- Make filling while crust bakes:
- Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools.) Leave oven on.
- Make topping:
- Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge.
- Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.
MASCARPONE CHEESECAKE
Provided by Brian Boitano
Categories dessert
Time 1h10m
Yield 1 (9-inch) cake or 24 mini cakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch springform pan or 2 (12-count) mini cheesecake pans with nonstick cooking spray. Wrap the outside of the pan with aluminum foil.
- Add the cookies in a large resealable bag. Cover the bag with a kitchen towel and crush with a rolling pin until the cookies are coarsely ground. In a medium bowl, mix together the cookie crumbs with the melted butter. Press the mixture into the bottom and 1-inch up the sides of the prepared springform pan or mini cheesecake pans. Put on a sheet pan and bake for 5 minutes. Remove from the oven and let cool before adding the cheesecake filling.
- Reduce the oven temperature to 325 degrees F.
- In bowl of a food processor combine the cheeses with the sugar until mix until completely blended. Add the eggs, 1 at time, incorporating completely after each addition. Add a pinch of salt, the almond extract, and orange zest and blend for 10 seconds. Pour the filling into the prepared pan with crust. Put the springform pan into a roasting pan and pour in enough hot water to come 3/4 of the way up the sides the springform pan. If using a springform pan bake for 1 hour, if using mini cheesecake pans bake until completely set, about 25 to 30 minutes. Carefully remove the roasting pan from the oven and transfer the springform pan from the water bath to the counter and let cool completely before removing the cake from the pan. Slice and serve.
MASCARPONE CHEESECAKE WITH BLUEBERRY COMPOTE AND MINTY WHIPPED LEMONADE
Provided by Anne Burrell
Categories dessert
Time 1h30m
Yield 8 mini cheesecakes
Number Of Ingredients 28
Steps:
- For the cheesecake: Preheat the oven to 350 degrees F.
- Stir together the graham cracker crumbs, 1/4 cup of the sugar, the ginger, cinnamon, salt and melted butter in a large bowl.
- Add the cream cheese, mascarpone, sour cream, vanilla extract, zest and juice of 1 of the Meyer lemons and 1 cup of the sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until incorporated. Reduce the speed to low and add the eggs, one at a time, and beat until fully combined.
- Set eight 4-inch baking rings onto a sheet tray lined with a silicone baking mat. Fill each ring mold with 2 tablespoons of the graham cracker crust and pat firmly to create a crust on the bottom. Pour the cheesecake mixture into the ring molds and fill two-thirds of the way to the top. Place into the oven and bake until no longer jiggly and the center is set, 25 to 30 minutes, rotating the pan halfway through. Place into the fridge to chill for at least 30 minutes. Run an offset spatula around the inner edges of the cheesecake to release the cheesecake from the mold.
- Add the blueberries, water, the remaining 1/2 cup sugar, the star anise and the remaining Meyer lemon juice and zest into a small saucepan. Turn the heat to medium and bring the mixture to a boil. Reduce the heat to a simmer and cook until the mixture has thickened, 15 to 20 minutes.
- For the almond tuile: Preheat the oven to 350 degrees F.
- Add the butter, sugar, almonds, flour, vanilla and salt to a small saucepan. Stir until the butter is melted and starts to bubble, then add the heavy cream. Turn off the heat and allow to cool down. Line a sheet tray with a silicone baking mat. Spoon 1-tablespoon mounds onto the baking mat, spaced at least 2 inches apart. Place into the oven and bake until they just begin to turn golden brown, 5 to 7 minutes. Remove from the oven and allow to cool. To remove the tuiles, carefully lift with an offset spatula.
- For the whipped lemonade: Whip the heavy cream to soft peaks. Add the ice, mint, lemon juice and sweetened condensed milk to a blender. Blend on high until smooth. Add in two-thirds of the whipped cream and blend to combine. Pour into glasses and garnish with the remaining whipped cream, lemon zest and mint leaves.
- Top the cheesecake with the blueberry compote and garnish with the almond tuile. Serve alongside the whipped lemonade.
QUINCE COMPOTE
Categories Sauce Fruit Thanksgiving Quince Vanilla White Wine Fall Chill Simmer Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 5
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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- Stir together crushed vanilla wafers and melted butter in a medium bowl until combined. Firmly press into bottom and about 1/2 inch up sides of a 9-inch springform pan. Freeze, uncovered, while you prepare filling.
- Beat cream cheese and 1/2 cup of the powdered sugar with a stand mixer fitted with a paddle attachment on medium-low speed until smooth, about 2 minutes. Add mascarpone, and beat until just combined, about 30 seconds. Transfer mascarpone mixture to a large bowl. (Do not wipe mixing bowl clean.)
- Add heavy cream, vanilla, and remaining 1/4 cup powdered sugar to bowl, and beat with stand mixer fitted with a whisk attachment on high speed until stiff peaks form, about 2 minutes. Add whipped cream to mascarpone mixture in 3 separate additions, gently folding until just combined after each addition. Remove springform pan from freezer, and spoon mascarpone mixture over crust, smoothing top with a spatula. Freeze, uncovered, until firm, about 3 hours.
- Gently stir together raspberry jam, raspberries, and blueberries in a small bowl. Spoon evenly over cheesecake. Freeze, uncovered, until firm, about 1 hour. Remove sides of pan, and serve immediately. Store loosely covered in refrigerator for up to 3 days.
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