Best Italian Mascarpone Cheesecake Recipes
FRUIT AND MASCARPONE ITALIAN CHEESECAKE/PIE
I created this pie in my Advanced Food Class in college...It is light,delicious, and very simple to make! You can use whatever sliced fruit you like as a topping. During the holidays I use kiwi and strawberry (red and green!) and shape the kiwi into a christmas tree in the middle and surround the rest of the pie with sliced strawberries! :) Enjoy!
Provided by Meredith3127
Categories Cheesecake
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine mascarpone, powdered sugar, and whipping cream in a medium bowl; beat until creamy.
- Spread mixture evenly onto crust.
- Chill thoroughly in the refridgerator for at least 1 hour.
- Arrange sliced fruit over pie before serving.
Nutrition Facts : Calories 328.7, Fat 19.8, SaturatedFat 8.2, Cholesterol 36.2, Sodium 238.5, Carbohydrate 36.9, Fiber 1.4, Sugar 24, Protein 2.5
ITALIAN MASCARPONE CHEESECAKE
I've tried this recipe recently and it was so delicious I just had to share it. A beautiful creamy cheesecake.
Provided by Annamaria Settanni McDonald
Categories Other Desserts
Time 2h20m
Number Of Ingredients 10
Steps:
- 1. Make the crust: Preheat oven to 375F. Combine crumbs, butter and sugar and stir together. Press mixture into the bottom of a 9-inch round springform pan and bake for about 10 minutes. Cool completely before filling.
- 2. Heat oven to 325 F and get out a large roasting pan that will fit the springform pan. Cover the sides and bottom of the springform pan very, very well with aluminum foil.
- 3. In a food processor, blend sugar and cream cheese until smooth. Add in vanilla extract and the eggs, one at a time, until blended and smooth. Add in mascarpone and process again. Pour into the crust and place in roasting pan.
- 4. Place the pan in the oven and fill halfway up the sides of the springform with warm water.
- 5. Bake for 55 minutes at 325. Turn off the oven and leave the cake inside for 45 minutes, until the center just seems set but will still ripple when the pan is jiggled.
- 6. Remove from water bath and cool compeletely on a wire rack. When it has cooled, refrigerate overnight or until cold, before serving.
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