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Receta Mascarpone Cheesecake
by Deanna Martinez-Bey

Mascarpone Cheesecake

This is my "famous" recipe for Mascarpone Cheesecake! It won second place in a "Taste of Italy" contest with Taste of Home magazine! This recipe was printed in the August/September 2008 magazine issue and has also appeared in 2 of their Annual recipe cookbooks for 2009.

Calificación: 4.7/5
Avg. 4.7/5 5 votos
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 12 servings

Va Bien Con: coffee

Ingredientes

  • Crust
  • 3/4 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted
  • Filling
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cartons (8 ounces each) Mascarpone cheese
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 4 eggs, lightly beaten
  • Topping
  • 1 envelope whipped topping mix (Dream Whip)
  • 1 tablespoon caramel ice cream topping

Direcciones

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square).
  2. Securely wrap foil around pan.
  3. In a bowl, combine cracker crumbs and sugar; stir in butter.
  4. Press onto the bottom of prepared pan.
  5. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
  6. For filling, in a large mixing bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth.
  7. Add eggs; beat on low speed just until combined. Pour over crust.
  8. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  9. Bake at 325° for 50-60 minutes or until center is just set and top appears dull.
  10. Remove springform pan from water bath.
  11. Cool on a wire rack for 10 minutes.
  12. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
  13. Refrigerate overnight.
  14. Remove sides of pan.
  15. Before serving, prepare topping mix according to package directions.
  16. Garnish cheesecake with whipped topping; drizzle with caramel.
  17. Refrigerate leftovers.