Mascarpone Cheesecake Tart With Nectarines Recipes

Steps:

• For crust:
• Preheat oven to 350°F. Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
• For filling:
• Beat first 6 ingredients in medium bowl until smooth. Beat in crystallized ginger. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
• For topping:
• Overlap nectarine slices atop filling in concentric circles. Brush with jam. Sprinkle with chopped crystallized ginger. Serve, or refrigerate up to 6 hours.
• Italian cream cheese available at Italian markets and many supermarkets.

Steps:

• Preheat the oven to 350 degrees F and position a rack in the middle. Butter a 9-by-2-inch round cake pan or a 9-inch springform pan and dust with sugar, tilting the pan to coat and discarding any excess.
• In a large bowl, with an electric mixer on medium speed, beat the mascarpone, cream cheese, 3/4 cup sugar, 1 teaspoon of the lemon zest, lemon juice, and vanilla until smooth, about 2 minutes, scraping down the sides of the bowl once. Add the eggs, one at a time, beating well after each addition. Turn the mixer to low and add the flour, scraping the bowl to make sure it is incorporated.
• Pour the batter into the pan. Bake until the top of the cake is a deep golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool in its pan on a rack for 15 to 20 minutes. Run a knife around the sides of the cheesecake. If using a cake pan, invert a serving plate over the pan and reinvert the cheesecake on the plate. If using a springform pan, remove the sides and set the bottom on a serving plate. Let cool completely.
• In a medium bowl, mix the blueberries with the 2 tablespoons sugar and the remaining 1 teaspoon lemon zest. If using fresh berries, crush a few with the back of a spoon to encourage juices to form. (Taste the fruit; if it's too tart, add another teaspoon of sugar.)
• When ready to serve, dust the cheesecake with confectioners' sugar, if using, and spoon the blueberries over the cheesecake. Cut and serve with a dollop of whipped cream or creme fraiche, if you like.

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.

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.

Steps:

• Preheat oven to 350°F. and lightly butter a 9-inch springform pan.
• In a food processor finely grind graham crackers and amaretti with sugar. Add butter and blend until combined well. Press mixture onto bottom and about 3/4 inch up side of pan. Bake crust in middle of oven 10 to 15 minutes, or until crisp and golden, and cool completely in pan on a rack.
• In a bowl with an electric mixer beat mascarpone with sugar until smooth and add eggs, 1 at a time, beating well after each addition. Beat in lemon juice, zest, and extracts. Beat in flour and salt until combined well.
• Pour filling into crust. Bake tart in middle of oven 30 to 35 minutes, or until pale golden and set, and cool completely in pan on rack. Remove side of pan and transfer tart to a plate. Chill tart, covered, at least 4 hours and up to 24.
• Slice nectarines and in a bowl toss with sugar. Let nectarines stand, tossing occasionally, until sugar is dissolved and juices are released, about 5 minutes.
• Mound topping on tart and serve immediately.

Steps:

• Blend flour, salt and 2 tablespoons sugar in a bowl or food processor. Dice 8 tablespoons of the butter. Use a pastry blender or two knives to blend flour mixture and butter, or pulse them together in a food processor to make a crumbly mixture. Beat the egg yolk with 3 tablespoons cold water. Dribble it over the flour mixture, then stir or pulse slowly until the mixture starts clumping together. A bit more water may be necessary. Gather dough in a loose ball and form into a disk on a lightly floured surface.
• Heat oven to 375 degrees. Roll out dough and line a 10-inch loose-bottom tart pan. Line pastry with a sheet of foil and spread pastry weights or dry beans on top. Bake 12 minutes. Meanwhile, melt the remaining butter, cooking it on low until it turns a light nut brown. Pit fruit (except figs) and cut in eighths or, if fruit is small, fourths. After 12 minutes, remove foil and weights from pastry. Return pastry to oven and continue baking until it is lightly browned, another 8 to 10 minutes. Remove pastry from oven and increase temperature to 400 degrees.
• Brush pastry with preserves. Arrange fruit in tight concentric circles, starting by placing it around the perimeter, skin side down, against the vertical sides of the pastry and standing it up as much as possible. Brush with melted butter. Dust with remaining sugar. Bake about 35 to 40 minutes, until edges have browned but fruit has not collapsed. Cool before serving with crème fraîche.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
• Blend flour, butter, and sugar together in a bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
• While crusts are cooling, beat cream cheese, mascarpone cheese, sugar, vanilla extract, nutmeg, and cinnamon together in a bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts. Arrange strawberries, blackberries, and kiwis on tart in desired design.
• Mix sugar and cornstarch together in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
• Glaze the entire top of each tart gently using a pastry brush.

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a muffin pan with 12 cavities with nonstick spray.
• In a medium bowl, toss the sliced nectarines, lemon juice and almond extract if using to combine. In a medium pot, melt the butter over medium heat. Add the sugar and cinnamon and stir until the sugar is completely dissolved. Pour the syrup over the nectarines and toss gently a few times to combine. The heat of the syrup should soften the fruit slightly.
• Using flour if necessary, roll out the puff pastry sheets to a 9-by-12-inch rectangle. Cut across the 9-inch side, cutting the dough into six pieces, each 12 inches long and about 1 1/2 inches wide.
• Arrange about 10 slices of nectarine along one of the long edges of the dough. Overlap each piece of fruit as you lay them down. Gently fold the excess dough below it up to encase the base of the fruit slices.
• Starting from one of the shorter ends, gently roll up the dough and fruit into a spiral and place it, with the skins of the fruit facing up, into the prepared muffin pan.
• Bake until the crust is deeply golden brown, 25 to 30 minutes. Cool for 5 minutes inside the pan, then use a small offset spatula to remove the tarts to a cooling rack.
• In a small pot, heat the jam over medium heat until it is soft and fluid. Use a pastry brush to generously brush the surface of each tart.