Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

MASCARPONE CHEESECAKE

Serves:12

Serves: 12
Preparation time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes

This fine dessert can be prepared a day ahead, or can be frozen in airtight container for up to 10 days.

Ingredients

  • For crust:
    1 cup sugar cookie crumbs (Chefdecuisine uses shortbread cookies)
    2 tablespoons white sugar
    2 tablespoons melted butter

    For filling:
    1 1/2 cups granulated sugar
    2 tablespoons cornstarch
    1 cup fresh lemon juice
    1 tablespoon unflavored gelatin
    4 eggs, beaten
    3 tablespoons grated lemon zest
    1 pound Mascarpone cheese
    2 cups whipping cream

    For garnish:
    fresh raspberries or strawberries
    lemon zest
    red raspberry and strawberry sauce

Preparation

  • Fit the bottom of a 9-inch spring form pan with a circle of parchment paper.
    Combine cookie crumbs, sugar and butter in a bowl. Spread evenly into bottom of pan and refrigerate for about 15 minutes or until firm. To make cheese cake, combine sugar and cornstarch in a stainless steel saucepan.
    Dissolve unflavored gelatin in 1/4 cup of the lemon juice. Whisk remaining lemon juice and beaten eggs in sugar and cornstarch mixture. Cook over medium heat, stirring until mixture thickens to a medium-thick consistency. Remove from heat.
    Stir in gelatin and lemon zest. Transfer to a large bowl, and let cool at room temperature.
    Whisk in Mascarpone until smooth. Beat whipping cream in a bowl until stiff. Fold mascarpone mixture into whipped cream.
    Spoon cream mixture into prepared pan and smooth top with spatula. Seal top with plastic wrap and refrigerate for 4 hours.
    Run a small sharp knife along the edge of the inside cake pan rim to loosen cake.
    Remove sides of pan. Transfer dessert from metal base to a serving plate.
    To serve, garnish with fresh berries, lemon zest and a red berry sauce.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Mascarpone cheesecake

Add Comment

* Required information
1000
Is ice cream hot or cold?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer