Cooking/Mascarpone Cheesecake

Cooking is my passion. It is one activity at which I can spend a great deal of time and effort and leave the endeavor feeling thoroughly refreshed. This is a collection of recipes, menus, restaurant reviews, and so on. Enjoy!
 

Mascarpone Cheesecake

I found this recipe on Epicurious.com, and it is truly wonderful. It is from Syrah Bistro in Santa Rosa, California, and was published in Gourmet in 2003. I made some modifications based on the comments of others who had tried the recipe, but found it to be a fairly fool-proof recipe. I hope that you enjoy it.

For crust

35 vanilla wafers, and 35 amarreti di sarrano, finely ground, enough to equal 2.25 cups.
1 1/4 sticks unsalted butter, melted and cooled

For filling

20 r softened cream cheese
8 oz mascarpone cheese at room temperature
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/4 teaspoon salt

For topping

1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/8 teaspoon salt

Make crust:

The oven should be pre-heated to 350° F. with the rack set in the middle or center position.
Butter the bottom and side of a 9-inch springform pan.
Mix the cookie crumbs and butter in a bowl.
Reserve one third of a cup of the buttered crumbs for later use.
Place the remaining mixture in the bottom of the springform pan, and push up to the sides about 2 inches. Keep the bottom and sides as thin as you possibly can. You may have too many crumbs.
Place the pan in the oven, and bake for ten minutes, and then allow it to cool completely on a rack.
 
Make filling:
In an electric mixer beat the cheeses and the sugar at a high speed until you have a very fluffy mixture - about five minutes.
Beat in the eggs, one at a time.
Add vanilla, lemon juice, and salt and mix at low speed until thoroughly combined.
Carefully pour the mixture into your previously baked and cooled crust, and place in the oven.
Bake the cake for thirty-five minutes. The cake will be puffed at the edge, and the center may be a bit shaky.
Cook the cake in its pan for about twenty-five to thirty minutes.
 
Make topping:
In a bowl, combine the sour cream sugar, lemon juice, salt, and vanilla.
Carefully spoon this mixture over the baked cheesecake and spread it over the entire surface.
 
The final baking:
Bake cheesecake until topping is set, about fifteen minutes.
After removing the cake from the oven, allow it to cool for about ten minutes and then run a thin knife around edge which will help to prevent cracking.
Take the reserved crumbs and sprinkle them loosely on the top.
Chill for at least eight hours.
 
Ten to twelve servings.



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11/05/05