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
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.
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Muhammad Aslam
a-muhammad@yahoo.comI can't wait to try this cheesecake recipe! It looks so delicious.
Soma Ram
rams@yahoo.comThis 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.comI'm not sure what I did wrong, but my cheesecake cracked while it was baking.
Rimon khan riki
r_r22@yahoo.comI followed the recipe exactly, but my cheesecake didn't turn out as creamy as I expected.
Faiy tail Fairy tail
t_f11@gmail.comThis cheesecake was a little too sweet for my taste, but it was still very good.
TORNADO GAMING
tornado72@yahoo.comI 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.comThis is the best cheesecake recipe I've ever tried. The mascarpone cheese makes it so creamy and decadent.
Ezedin Sultan
sultan.e90@aol.comI'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.comThis 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.comI'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.comThis 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.