MASCARPONE CHEESECAKE WITH ROASTED CASHEW CRUST AND PASSION FRUIT CARAMEL SAUCE
Categories Cake Cheese Nut Dessert Bake Cream Cheese Cashew Winter Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 19
Steps:
- For crust:
- Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind cashews and brown sugar in processor. Add flour, salt, and spices; blend 5 seconds. Add butter and blend until mixture resembles coarse meal. Add egg yolk; using on/off turns, blend until moist clumps form. Press dough over bottom and 1/2 inch up sides of prepared pan. Pierce crust all over with fork. Bake until golden brown, about 30 minutes. Cool crust. Maintain oven temperature.
- For filling:
- Combine first 3 ingredients in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat cheese mixture until smooth and fluffy. Add mascarpone cheese and sour cream; beat at low speed just until blended, scraping down sides of bowl occasionally. Add eggs 2 at a time, beating just until blended after each addition. Transfer filling to prepared crust.
- Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of springform pan. Place roasting pan with cheesecake in oven; cover roasting pan with foil. Bake cheesecake 30 minutes. Lift edge of foil to allow steam to escape; cover again. Bake cake 30 minutes. Lift foil again; cover again. Bake until cake is loosely set but filling jiggles all over when pan is shaken gently, lifting foil every 10 minutes, about 30 minutes longer. Remove cheesecake from water. Place on rack; cool 1 hour. Refrigerate uncovered until cold, at least 6 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
- Cut around pan sides to release cheesecake. Cut into wedges. Drizzle each wedge with warm caramel sauce. Spoon some fruit alongside and serve.
- *Italian cream cheese, available at Italian markets and many supermarkets.
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Theopista Dennis
[email protected]This cheesecake is a great way to impress your guests. It's delicious and beautiful.
ZR Samrat
[email protected]I've never made a cheesecake before, but this recipe made it easy. The results were amazing, and my friends and family loved it.
Rab nawaz Hanifi
[email protected]This cheesecake is perfect for a summer party. It's light and refreshing, and the passion fruit caramel sauce adds a nice tropical touch.
Zoroku Uchiha
[email protected]This cheesecake is a bit pricey to make, but it's worth every penny.
Boyce Cetywayo
[email protected]I'm not a big fan of cheesecake, but this one changed my mind. It's so light and fluffy, and the flavors are perfect.
Verna Gale Abshire
[email protected]This cheesecake is a bit time-consuming to make, but it's definitely worth the effort. The results are amazing!
Motaz haj
[email protected]I love the combination of flavors in this cheesecake. The roasted cashew crust adds a nice crunch, and the passion fruit caramel sauce is the perfect finishing touch.
Nyiko Chavangu
[email protected]This cheesecake is a showstopper! It's perfect for a special occasion.
Hasib Hossain
[email protected]I was pleasantly surprised by how well the flavors in this cheesecake came together. The mascarpone cheese gave it a light and fluffy texture, and the passion fruit caramel sauce added a nice tartness.
Marcedes Dunlap
[email protected]This cheesecake is so rich and creamy, and the crust is to die for. I highly recommend trying this recipe.
Connor Onyembi
[email protected]I've made this cheesecake twice now, and it's turned out perfectly both times. The recipe is easy to follow, and the results are always amazing.
Sajib Hk
[email protected]This cheesecake was a hit at my last dinner party! The roasted cashew crust added a great nutty flavor, and the passion fruit caramel sauce was the perfect finishing touch.