Mascarpone Cheesecake With Candied Pecans And Dulce De Leche Sauce
From pinkpasta 16 years ago
- 75 minutes to make
- Serves 14
Pleasant change-up with the addition of Italian Marscarpone Cheese to the cream cheese. My family LOVED it! Truly a gourmet cheesecake! (From: "Bon Appe'tit Magazine)
Ingredients
- Crust shopping list
- 8 oz. shortbread cookies shopping list
- 1/3 cup pecans (about 1 1/2 oz.) shopping list
- 2 Tablespoons (1/4 stick) unsalted butter, melted shopping list
- Filling shopping list
- 12 oz. cream cheese, room temperature shopping list
- 2 8 oz. containers mascarpone cheese, room temperature shopping list
- 1 1/2 Tablespoons all purpose flour shopping list
- 1 1/4 cups sugar shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1/2 teaspoon lemon juice shopping list
- 4 large eggs, room temperature shopping list
- ( * candied pecans) shopping list
- ( * Dulce de Leche Sauce) shopping list
How to make it
- For Crust:
- Preheat oven to 350 degrees. Wrap outside of 9-inch diameter springform pan with 2 3/4-inch high sides with 3 layers of Heavy-Duty foil. (HEAVY-DUTY foil, and 3 layers of it is a MUST!)
- Finely grind shortbread cookies and pecans in processor. Add melted butter and process until crumbs ar moistened. Press crumb mixture onto bottom (not sides) of prepared pan. Bake crust until golden brown, about 15 minutes. Cool crust completely on rack. Reduce oven temperature to 325 degrees.
- For Filling:
- Using electric mixer, beat cream cheese in large bowl until smooth. Add mascarpone and flour; beat until smooth, occasionally scraping down sides of bowl with rubber spatula. Gradually add sugar until blended after each addition.
- Pour filling over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up s ides of springform pan. Bake cheesecake until top is golden and cake is almost set (center 2 inches will still move slightly when pan is gently shaken), about 1 hour, 15 minutes. Cool cake on rack 1 hour. Refrigerate uncovered overnight. (Can be made 2 days ahead. Cover and keep refrigerated.)
- Arrange Candied Pecans decoratively atop cake. Cut cake into wedges. Served with Dulce de Leche Sauce.
- ( * Look up recipes for "Dulce de Leche Sauce", and "Candied Pecans" that go along with this recipe)
The Rating
Reviewed by 6 people-
Pinkpasta, I have this recipe in my collection too! Fabulous, huh?
kukla
in Barrie, Ontario loved it
-
Wonderful! Big 5!
pat2me
in Nashua loved it
-
This is terrific! Thanks!
greekgirrrl
in Long Island loved it
Reviews & Comments 8
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "