mascarpone cheesecake recipe
(1 rating)
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.
(1 rating)
yield
12 -14
prep time
20 Min
cook time
1 Hr
Ingredients For mascarpone cheesecake recipe
-
3/4 cgraham cracker crumbs
-
3 Tbspsugar
-
3 Tbspbutter, melted
-
2 pkgcream cheese, 8 ounces each
-
2 pkgmarscarpone cheese, 8 ounces each
-
1 csugar
-
1 Tbsplemon juice
-
1 Tbspvanilla
-
4eggs, lightly beaten
-
1envelope, whipped topping mix (dream whip)
-
caramel ice cream topping
How To Make mascarpone cheesecake recipe
-
1Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
-
2In a 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.
-
3For filling, in a large mixing bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust.
-
4Place 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.
-
5Cool 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.
-
6Before serving, prepare topping mix according to package directions. Garnish cheesecake with whipped topping; drizzle with caramel. Refrigerate leftovers.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT