I tried a new treat for family night treat this week. It was so yummy that we decided we had to give it away...and fast. Or we might eat more of it. Or all of it. We decided to take the yummy goodness to some neighbors we usually don't take treats to on a regular basis. We caught a few people home, but so many were not. So, we decided to try just any of our neighbors. It took some time to find people home to accept our homemade delight. I have to say, they were so lucky! So, If you are my neighbor and weren't home Monday night, here is what you missed...Maybe you will stay home next week. But, it is my husband's turn for treat.....so maybe not.
Mascarpone Cheesecake (Mwahahhahahahhaaa)
Mascarpone Cheesecake (Mwahahhahahahhaaa)Yes, this deserves the "evil laugh".
I have only ever tried a cheesecake once, and it came out all cracked on top and kinda lumpy on the inside. Not being a big fan of cheesecake, I never tried again. Until today. This cheesecake is sooo creamy! It was very easy to make, too. I followed the directions exactly, except for I made it in a 10" springform and it was perfectly done at 50 minutes. I used Tom's gourmet caramel ice cream topping (available at my local associated food stores) and it was tasty stuff. I hope you enjoy!
Mascarpone Cheesecake
Ingredients:
3/4 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
2 cartons (8 ounces each) Mascarpone cheese
1 cup sugar
1 tablespoon lemon juice
1 tablespoon vanilla extract
4 eggs, lightly beaten
TOPPING:
1 envelope whipped topping mix
1 tablespoon caramel ice cream topping
3/4 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
2 cartons (8 ounces each) Mascarpone cheese
1 cup sugar
1 tablespoon lemon juice
1 tablespoon vanilla extract
4 eggs, lightly beaten
TOPPING:
1 envelope whipped topping mix
1 tablespoon caramel ice cream topping
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 and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack. For filling, in a large mixing bowl, beat the cheeses, sugar, lemon juice and vanilla 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 325° for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a 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 whipped topping; drizzle with caramel. Refrigerate leftovers.
3 comments:
Next time cross the street and come into our neighborhood.
I was lucky enough to be home...and it was yummy!!! Of course I don't expect anything less than fantastic from you. Thanks for sharing :)
Dang, where were we?? :) Is that what you made for your Italian theme thing? Or was this a trial run...
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