Maple Mascarpone Cheesecake Recipe
With celebration mood about to strike the melodious tune of the season we are ready to serve your platter with the most delicious delights ever. Following the promise made here is the second recipe of the Christmas cake episode on 19th December. So get your kitchen accessories in order for here is the recipe of Christmas Savour!
Ingredients
For the crust :
• Flour – ¾ cup
• Brown sugar – 3 tbsp
• Butter – ¼ cup
• Toasted chopped pecans –¼ cup
For cheesecake :
• Cream cheese – 8 ounces in room temperature
• Mascarpone cheese – 8 ounces in room temperature
• Brown sugar – ¾ cup
• Pure maple syrup – ½ cup
• Half and half – ¼ cup
• Flour – 2 tbsp
• Vanilla – 1 tsp
• Eggs – 3
Maple Whipped Cream :
• Heavy Whipping Cream – 2 cups
• Cup pure maple syrup – ½ cup
• Vanilla – 1 tsp
• Whip it! – 2 packets
• Maple flakes – optional
Instructions
1. Take a bowl and combine the flour and brown sugar in it. Cut the butter with the help of a pastry cutter and add the pecans.
2. Take a 10 inch spring form pan and press the mixture into the bottom. Bake it in oven for 10 to 12 minutes at 350 degree. You will notice the color of the crust turned brown. Keep the pan aside and allow it to cool completely.
3. Combine the cream cheese and the mascarpone cheese in a stand mixer and beat until it is smooth.
4. Add eggs to the mixture and beat until it is smooth.
5. Pour the cheesecake filling over the crust.
6. Bake it for another 35 to 40 minutes or until the 3 inches area around the cheese cake is set. But remember to ensure that the middle has not hardened.
7. Once done cool the pan for 15 minutes.
8. Gently run knife around the edge of cake and then de-mold it carefully. Cool the cake for 2 hours at least.
9. Then cover the cake and chill it for at least 4 hours if not for overnight.
10. Whip the heavy cream until it has reasonably softened. Add the maple syrup and vanilla essence. Continue whipping the cream until it is thick.
11. You can put the cream in a piping bag and then pipe it over the top. Sprinkle maple flakes over it.
12. It’s better to make cheesecake a few days ahead and freeze it. The cheese cake can be stored for at least a month.
 |
| Maple Mascarpone Cheesecake |
Ingredients
For the crust :
• Flour – ¾ cup
• Brown sugar – 3 tbsp
• Butter – ¼ cup
• Toasted chopped pecans –¼ cup
For cheesecake :
• Cream cheese – 8 ounces in room temperature
• Mascarpone cheese – 8 ounces in room temperature
• Brown sugar – ¾ cup
• Pure maple syrup – ½ cup
• Half and half – ¼ cup
• Flour – 2 tbsp
• Vanilla – 1 tsp
• Eggs – 3
Maple Whipped Cream :
• Heavy Whipping Cream – 2 cups
• Cup pure maple syrup – ½ cup
• Vanilla – 1 tsp
• Whip it! – 2 packets
• Maple flakes – optional
Instructions
1. Take a bowl and combine the flour and brown sugar in it. Cut the butter with the help of a pastry cutter and add the pecans.
2. Take a 10 inch spring form pan and press the mixture into the bottom. Bake it in oven for 10 to 12 minutes at 350 degree. You will notice the color of the crust turned brown. Keep the pan aside and allow it to cool completely.
3. Combine the cream cheese and the mascarpone cheese in a stand mixer and beat until it is smooth.
4. Add eggs to the mixture and beat until it is smooth.
5. Pour the cheesecake filling over the crust.
6. Bake it for another 35 to 40 minutes or until the 3 inches area around the cheese cake is set. But remember to ensure that the middle has not hardened.
7. Once done cool the pan for 15 minutes.
8. Gently run knife around the edge of cake and then de-mold it carefully. Cool the cake for 2 hours at least.
9. Then cover the cake and chill it for at least 4 hours if not for overnight.
10. Whip the heavy cream until it has reasonably softened. Add the maple syrup and vanilla essence. Continue whipping the cream until it is thick.
11. You can put the cream in a piping bag and then pipe it over the top. Sprinkle maple flakes over it.
12. It’s better to make cheesecake a few days ahead and freeze it. The cheese cake can be stored for at least a month.
Comments
Post a Comment