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Mascarpone Cheesecake Recipe

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This recipe for Mascarpone Cheesecake is from The Schnauzer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter, melted

FILLING:
2 pkgs (8 oz. each) cream cheese, softened
2 cartons (8 oz. each) Mascarpone cheese
1 c. sugar
1 tbsp. lemon juice
1 tbsp. vanilla extract
4 eggs, lightly beaten

TOPPING:
1 envelope whipped topping mix
1 tbsp. caramel ice cream topping
Directions:
Directions:
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 & sugar; stir in butter. Press onto bottom of prepared pan. Place pan on a baking sheet. Bake at 325º
for 10 minutes. Cool on a wire rack.

For filling, in a large mixing bowl, beat the cheeses, sugar, lemon juice & vanillla 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 325º for 50-60 minutes or until center is just set & top appears dull. Remove springform pan from water bath. Cool on 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 wihipped topping, drizzle with caramel. Refrigerate leftovers.

Taste of Home©
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 min., Bake: 50 min. + chilling

 

 

 

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