I really need a recipe for a Mascarpone Cheesecake recipe. Can you help?!


Question: Mascarpone Cheesecake

1 cup gingersnap cookies crushed
3 tablespoons sugar
4 tablespoons butter melted
3 large egg whites at room temp
1/3 cup sugar
2 8-oz packages cream cheese softened
1/3 cup honey
1/2 cup mascarpone cheese
1 teaspoon vanilla extract
1 cup sour cream
1 tablespoon sugar
1 teaspoon vanilla extract
fresh raspberries for garnish

Heat oven to 325 grease and flour a 9 inch springform pan. combine crumbs and sugar in a bowl and add butter stir until evenly moistened. Pat crumbs evenly on bottom of prepared pan. Freeze 10 minutes. Beat egg whites in mixer bowl at medium speed till foamy. Gradually beat in sugar, then gradually increase speed to medium high and beat till stiff peaks form. set aside. beat cream cheese and honey
in large mixer bowl till smooth, beat in mascarpone and vanilla, gently fold in egg whites, 1/3 at a time just till blended. pour batter over crust smoothing top. Bake for 50 to 55 minutes till cake barely jiggles in center. remove from oven and reduce temp to 300. Combine sour cream, sugar, and vanilla in bowl and immediately drop by tablespoons over top of cake then spread. return to oven and bake 5 minutes more. Cool completely on wire rack. refrigerate 3
hours or overnight. run a knife alongside of pan to loosen. remove ring and garnish.


nfd?


Answers: Mascarpone Cheesecake

1 cup gingersnap cookies crushed
3 tablespoons sugar
4 tablespoons butter melted
3 large egg whites at room temp
1/3 cup sugar
2 8-oz packages cream cheese softened
1/3 cup honey
1/2 cup mascarpone cheese
1 teaspoon vanilla extract
1 cup sour cream
1 tablespoon sugar
1 teaspoon vanilla extract
fresh raspberries for garnish

Heat oven to 325 grease and flour a 9 inch springform pan. combine crumbs and sugar in a bowl and add butter stir until evenly moistened. Pat crumbs evenly on bottom of prepared pan. Freeze 10 minutes. Beat egg whites in mixer bowl at medium speed till foamy. Gradually beat in sugar, then gradually increase speed to medium high and beat till stiff peaks form. set aside. beat cream cheese and honey
in large mixer bowl till smooth, beat in mascarpone and vanilla, gently fold in egg whites, 1/3 at a time just till blended. pour batter over crust smoothing top. Bake for 50 to 55 minutes till cake barely jiggles in center. remove from oven and reduce temp to 300. Combine sour cream, sugar, and vanilla in bowl and immediately drop by tablespoons over top of cake then spread. return to oven and bake 5 minutes more. Cool completely on wire rack. refrigerate 3
hours or overnight. run a knife alongside of pan to loosen. remove ring and garnish.


nfd?

My mom makes this one all the time its awesome

Ingredients needed:

* 1/2 cup graham cracker crumbs
* 1/2 cup ground almonds
* 1/4 cup (2 ounces) melted butter
* 2 pounds softened cream cheese
* 1 cup sour cream
* 1 1/2 cups Mascarpone cheese
* 2 eggs
* 2 cups sugar
* 1 tablespoon vanilla
* 2 tablespoons orange juice


Preheat oven to 350. Grease the sides of a 9-inch springform pan with butter. In a bowl combine the graham cracker crumbs, almonds, and melted butter until well blended and press into the bottom of the springform pan. In another bowl beat the cream cheese until smooth and creamy. Beat in the sour cream, mascarpone, eggs, sugar, and continue beating until the mixture is very smooth, about 5 minutes. Add the vanilla and orange juice and beat until incorporated, 1 minute. Pour the filling into the prepared crust, and bake until brown and springy-firm, about 1 1/2 hours. Allow to cool for 4 hours. Serve with peach coulis.

Active time: 30 min Start to finish: 12 hr (includes cooling and chilling)

Servings: Makes 10 to 12 servings.

Ingredients: For crust
70 vanilla wafers (8 1/2 oz), finely ground in a food processor (2 1/3 cups)
1 1/4 sticks (10 tablespoons) unsalted butter, melted and cooled
For filling
20 oz cream cheese (2 1/2 eight-ounce packages), softened
8 oz mascarpone cheese at room temperature (about 1 cup)
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/4 teaspoon salt

For topping
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/8 teaspoon salt

Preparation: 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 ? 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.

Cooks' notes:
? Cheesecake can be chilled, loosely covered, up to 3 days.
? Cut cake with a long, thin sharp knife dipped in a tall glass of hot water.

All of the above sound delicious, send me some.

Mascarpone Cheesecake in Mexican Chocolate Crust

Chocolate-Pecan Crumb Crust
1 (2 ounce) round tablet Mexican
table chocolate (such as Ibarra)
2 (1 ounce) squares semisweet chocolate
10 double graham crackers
1 cup pecan halves
2 teaspoons cinnamon
3 tablespoons brown sugar
4 tablespoons unsalted butter

Set oven rack in the middle of the oven and preheat oven to 400 degrees F.

Chop chocolate and drop through feed tube of a running food processor or blender. Add graham crackers and pecans and process until they are fine crumbs. Pour crumbs into a 10- or 12-inch diameter springform pan. Stir in cinnamon and brown sugar. Add melted butter and, using your fingers, quickly mash the mixture until the crumbs hold together. Use your knuckles to press up the sides, then press over bottom of pan. Bake 10 minutes. Cool.

Mascarpone Filling
1 tablespoon unflavored gelatine
1/4 cup cold water
1 1/2 pounds mascarpone cheese
24 ounces cream cheese, softened
1 cup granulated sugar
2 tablespoons lemon juice
1 1/2 tablespoons vanilla extract
1 1/2 cups cream

Dissolve gelatin in water in a small bowl, then set aside to soften for 5 minutes. To keep gelatine liquefied, set bowl in a larger bowl of hot water.

Beat mascarpone and cream cheese at high speed with an electric mixer until fluffy. Gradually pour in sugar while continuing to beat. At medium speed, beat in lemon juice and vanilla extract. Remove bowl from mixer and, using a large rubber spatula, quickly fold gelatine into cheese mixture.

In a cold bowl and with cold beaters, whip cream to stiff peaks. Fold a scoop of cream into the mascarpone mixture to lighten it and make it easier to blend with the cream. Then fold remaining cream into the cheese base. Pour into cooled crust. Cover well with plastic wrap and chill at least 4 hours.

Decorate with shaved chocolate and more whipped cream piped at intervals around the rim of the cake. Slice wedges with a knife dipped in a tall glass of hot water, then wiped dry.

Makes 16 servings.





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