MASCARPONE CANNOLI CHEESECAKE
Provided by Giada De Laurentiis
Categories dessert
Time 6h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Pulse the biscotti to fine crumbs in a food processor. Drizzle in the butter, add the salt and pulse until the mixture has the texture of wet sand. Press into the bottom of a 9-inch springform pan.
- Bake for 8 minutes, until the crust smells toasted and is beginning to brown. Set aside to cool while you make the filling. Reduce the oven temperature to 325 degrees F.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone and sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Add the salt, vanilla and lemon zest; beat on medium speed until combined. Add the eggs, one at a time, beating after each addition until just combined. Scrape down the sides of the bowl and mix again. Remove the bowl from the mixer and fold in the chocolate chips.
- Pour the cream cheese mixture over the crust and spread evenly. Bake for 45 minutes, or until the center of the cake still moves just slightly.
- Allow the cheesecake to cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Run a knife around the edge of the pan before releasing the collar.
- Top each slice of cheesecake with a spoonful of cherries, if using.
CHOCOLATE MASCARPONE CHEESECAKE - BACCO RESTAURANT, NEW ORLEANS
Published in Bon Appetit, April 2004. A very smooth chocolate cheesecake. Make a day ahead so it can refrigerate overnight.
Provided by swissms
Categories Cheesecake
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Crust:.
- Preheat oven to 325°F.
- Mix graham cracker crumbs and sugar in processor to blend. Add butter; process until moist clumbs form.
- Press mixture onto bottom and up sides of 9-inch diameter springform pan with 2 3/4-inch high sides.
- Bake 12 minutes. Remove from oven but maintain oven temperature. Cool crust in pan on rack.
- Wrap outside of pan with 2 layers of heavy-duty foil. The foil will keep the water bath from leaking into the cheesecake.
- Filling:.
- Stir chocolate in top of double boiler over simmering water until melted and smooth. Cool to lukewarm.
- Using electric mixer, beat cream cheese, sugar and vanilla in large bowl until smooth and fluffy, scraping down sides of bowl occasionally.
- Gradually add flour, beating until well blended.
- Add eggs one at a time, beating until well blended.
- Mix in mascarpone cheese, then melted chocolate.
- Pour filling into crust. Place springform pan in large roasting pan. Fill roasting pan with enough water to come halfway up around exterior of springform pan.
- Bake cake until filling is just set in center but still moves slightly, about 1 hour 15 minutes.
- Remove cake from water bath; transfer to rack and cool completely, about 4 hours. Cover and chill overnight.
- Run knife around top edge of cheesecake to loosen. Release pan sides. Transfer cake to platter.
MASCARPONE CHEESECAKE WITH ALMOND CRUST
Provided by Giada De Laurentiis
Categories dessert
Time 11h45m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat oven to 350 degrees F.
- Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
- For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
- Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
- For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
- Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.
NO-BAKE CHOCOLATE CHEESECAKE
What could be more decadent? A crushed chocolate digestive biscuit base is layered with two types of creamy chocolate then topped with Maltesers and chocolate buttons - and no oven needed
Provided by Becky Bowen
Categories Dessert, Treat
Time 30m
Yield Serves 12-14
Number Of Ingredients 13
Steps:
- Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
- In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
- Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
- Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.
Nutrition Facts : Calories 705 calories, Fat 54 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
WHITE CHOCOLATE, MASCARPONE & PISTACHIO CHEESECAKE
Try this baked cheesecake with a difference. With a slightly sour tang, plus white chocolate and pistachio flavours, it's a heavenly dessert
Provided by Tom Kerridge
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Number Of Ingredients 12
Steps:
- Line the base of a deep 20cm springform cake tin with baking parchment and butter the base and sides. Melt the white chocolate in a large heatproof bowl set over a pan of just simmering water (ensure the bottom of the bowl doesn't touch the water). Alternatively, melt the chocolate in a microwave in short bursts. When the chocolate is completely smooth, stir in the biscuits and a small pinch of salt. Press into the base of the tin, all the way to the edges, ensuring the base is even. Put in the fridge to chill for at least 20 mins.
- Heat the oven to 140C/120C fan/gas 1. Beat the mascarpone, yogurt, eggs, caster sugar, lemon zest and juice and vanilla bean paste together with an electric whisk until smooth, then tip over the biscuit base. Transfer the tin to a baking tray and bake for 45 mins until almost set, with just a slight wobble in the middle. Turn the oven off with the cheesecake inside, and leave the door ajar. Leave the cheesecake to cool completely.
- Once completely cool and set, loosen the sides and base of the tin with a knife, and carefully transfer the cheesecake to a serving plate. Scatter over the pistachios and dust with the icing sugar, then serve with the berries on the side.
Nutrition Facts : Calories 399 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
MASCARPONE CHEESECAKE WITH RHUBARB GLAZE AND CHOCOLATE-COVERED STRAWBERRIES
Categories Cheese Chocolate Dairy Dessert Bake Cream Cheese Strawberry Spring Rhubarb Shavuot Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 27
Steps:
- For crust:
- Preheat oven to 325°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Mix crumbs, sugar, and cinnamon in medium bowl. Add butter and stir to blend. Press mixture evenly onto bottom (not sides) of pan. Bake until crust is set, about 10 minutes. Cool completely. Maintain oven temperature.
- For filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add mascarpone and beat until smooth. Mix in flour. Beat in eggs 1 at a time. Mix in vanilla, lemon juice, lemon peel, and salt. Pour filling into pan.
- Bake cheesecake until puffed around edges and center moves slightly when pan is gently shaken (center may fall and crack), about 1 hour. Turn oven off; leave cake in oven with door closed 1 hour. Transfer cake to rack and cool completely. Stir sour cream until smooth; spread atop cake. Refrigerate cake overnight.
- For glaze:
- Combine rhubarb, strawberries, sugar, 2/3 cup water, and lemon juice in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer until rhubarb is tender, about 9 minutes. Remove from heat; let cool 10 minutes. Pour mixture through strainer set over 4-cup measuring cup, pressing on solids to extract 1 1/2 cups liquid. Return 1 1/2 cups liquid to same saucepan; bring to simmer over medium heat. Whisk cornstarch and 3 tablespoons water to blend in small bowl; add to liquid in saucepan; whisk constantly until mixture boils and thickens, about 6 minutes. Pour glaze into small bowl; chill until cold, about 2 hours. Spread glaze over cheesecake. Refrigerate cheesecake for at least 4 hours and up to 1 day.
- For chocolate-covered strawberries:
- Line small baking sheet with waxed paper. Stir chocolate in top of double boiler set over simmering water until smooth. Remove chocolate from over water. Dip strawberries halfway into melted chocolate. Gently shake off excess chocolate; place on prepared sheet. Chill until chocolate is set, about 30 minutes and up to 6 hours. Place strawberries around top edge of cake. Serve.
- Italian cream cheese available at Italian markets and many supermarkets.
MASCARPONE CHEESECAKE
This rich dessert is sure to delight with its creamy filling, whipped topping and sweet caramel drizzle. It makes an ideal ending to a special meal. -Deanna Polito-Laughinghouse, Raleigh, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., For filling, in a large bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Remove sides of pan. Before serving, prepare topping mix according to package directions. Garnish cheesecake with whipped topping; drizzle with caramel. Refrigerate leftovers.
Nutrition Facts : Calories 470 calories, Fat 36g fat (20g saturated fat), Cholesterol 168mg cholesterol, Sodium 217mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 8g protein.
LEMON MASCARPONE CHEESECAKE
This is a light, airy cheesecake with a hint of lemon. The mascarpone cheese has a creamy, buttery flavor and a texture that blends well with the lemon. Serve with chocolate sauce or fresh strawberries and whipped cream.
Provided by Norma M.
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray the sides and bottom of a springform pan with cooking spray.
- Mix graham cracker crumbs, sugar, and melted margarine for crust together in a small bowl until well combined. Spread into the bottom and up the sides of the prepared pan, making sure there aren't any cracks.
- Beat mascarpone cheese and sugar for filling in a large bowl until creamy. Add eggs, one at a time, mixing thoroughly after each addition. Add sour cream and vanilla, stirring after each addition. Add lemon juice and zest. Pour into the crust.
- Bake in the preheated oven until slightly golden and semi-soft in the middle, testing with a toothpick, 55 to 60 minutes. Remove from the oven and let sit for 1 1/2 hours to cool. Cut into slices to serve.
Nutrition Facts : Calories 550.1 calories, Carbohydrate 43.2 g, Cholesterol 172.3 mg, Fat 39.8 g, Fiber 0.5 g, Protein 8.8 g, SaturatedFat 18.6 g, Sodium 220.8 mg, Sugar 35.9 g
MASCARPONE-CHEESECAKE BROWNIES FOUR WAYS
This recipe I got from Five Star Classics (the essential guide to cooking with gourmet cheese vol 1) it was a free little book from Albertsons. I really loved the recipes in it so thought I would post and share them here! This is a very versatile recipe that has 4 different ways you can make the brownies. Hope you enjoy!
Provided by Proud Veterans wife
Categories Bar Cookie
Time 55m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- (CLASSIC CHEESECAKE BROWNIES)---Preheat oven to 350'F Grease 9" square baking pan, then line with 14"X8" sheet of parchment paper, overlapping parchment on two sides to form "handles.".
- In a medium bowl, blend 1 cup of Mascarpone Cheese and 1 egg yolk; stir in 3 Tablespoons Sugar, 3 Tablespoons Flour until smooth, set aside.
- In a large, heavy nonstick saucepan, melt 1 stick of butter, 2 oz chopped bittersweet or semisweet chocolate, stirring constantly over low heat until smooth. Remove from heat and stir in 1 cup sugar, 1 teaspoon vanilla extract and 2 large eggs until well blended. Stir in 2/3 cup flour until well blended.
- Spread about 1/2 brownie batter into pan. Alternately spoon on Mascarpone and remaining brownie batter. Shake pan back and forth gently on countertop to level the batters. With the tip of a knife, swirl to marble mixtures.
- Bake 30-35 minutes or until brownies just begin to pull from sides of pan. Cool completely in pan on rack. Chill before cutting for best results.
- (FOR CHOCOLATE SIN MASCARPONE BROWNIES).-----Add 1/2 cup semisweet chocolate chips to brownie batter at end of STEP 3; bake and cool as directed. Meanwhile, blend 1 cup semisweet chocolate chips, 2 Tablespoons confectioner's sugar and 1/2 cup Creme Fraiche in a small heavy saucepan over low heat. Stir constantly until smooth. Pour glaze over brownies and chill until set.
- (FOR DOUBLE TOFFEE MASCARPONE BROWNIES)------Add 2 Teaspoons espresso powder to brownie batter with sugar in STEP 3 mix as directed, then stir in 1/2 cup chopped hard toffee candy such as Heath or Werther's. Bake and cool as directed. Meanwhile, in a small bowl, beat 1/2 cup Creme Fraiche with 3 Tablespoons confectioner's sugar until soft peaks form; stir in another 1/4 cup reserved toffee. Serve immediately over brownies.
- (FOR BOURBON PECAN MASCARPONE BROWNIES).-----Add 2 Tablespoons bourbon and 1/2 cup chopped pecans to brownie batter after STEP 3; bake and cool as directed. Meanwhile in a small saucepan, combine another 2 Tablespoons bourbon, 1/2 cup Creme Fraiche and 1/2 cup light brown sugar. Cook over medium heat, stirring constantly, 5 minutes. Chill sauce before drizzling over brownies.
Nutrition Facts : Calories 217.9, Fat 11.4, SaturatedFat 6.8, Cholesterol 71.3, Sodium 68.1, Carbohydrate 28.2, Fiber 1, Sugar 20, Protein 2.9
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