MASCARPONE CHEESECAKE

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Mascarpone Cheesecake image

This is a recipe from a beautiful restaurant named "Syrah" located in Santa Rosa, California. Active time: 30 min Start to finish: 12 hr (includes cooling and chilling)

Provided by Queen uh Cuisine

Categories     Cheesecake

Time 12h30m

Yield 1 cheesecake, 10-12 serving(s)

Number Of Ingredients 14

70 vanilla wafers, finely ground in a food processor (8 1/2 oz)
5/8 cup unsalted butter, melted and cooled
20 ounces cream cheese, softened (2 1/2 eight-ounce packages)
8 ounces 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
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/8 teaspoon salt

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.
  • 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.
  • 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.

Muhammad Aslam
a-muhammad@yahoo.com

I can't wait to try this cheesecake recipe! It looks so delicious.


Soma Ram
rams@yahoo.com

This cheesecake is definitely worth the effort! It's so rich and creamy, and the mascarpone cheese gives it a unique flavor.


Alexis Swindler
s22@hotmail.com

I'm not sure what I did wrong, but my cheesecake cracked while it was baking.


Rimon khan riki
r_r22@yahoo.com

I followed the recipe exactly, but my cheesecake didn't turn out as creamy as I expected.


Faiy tail Fairy tail
t_f11@gmail.com

This cheesecake was a little too sweet for my taste, but it was still very good.


TORNADO GAMING
tornado72@yahoo.com

I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.


Thomas Hedrick
thomas@gmail.com

This is the best cheesecake recipe I've ever tried. The mascarpone cheese makes it so creamy and decadent.


Ezedin Sultan
sultan.e90@aol.com

I've made this cheesecake several times now, and it's always a crowd-pleaser. The mascarpone cheese gives it a unique flavor that everyone loves.


TASWELL Simons
tsimons53@gmail.com

This cheesecake is so easy to make, and it always turns out perfect. I love that I can use mascarpone cheese instead of cream cheese.


Lidsy Ibarra
ibarra55@aol.com

I'm not a huge fan of cheesecake, but this one was really good! The mascarpone cheese made it less dense and more light and fluffy.


Bappi molla
molla.b92@yahoo.com

This cheesecake was a hit at my dinner party! The mascarpone cheese gave it a rich and creamy texture, and the graham cracker crust was the perfect complement. I will definitely be making this again.


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