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If you're on this list you're now privy to *the* cheesecake recipe. This is the final incarnation before I start playing with flavorings....raspberry cheesecake, pumpkin cheesecake, key lime cheesecake, etc. This is the recipe and cooking method for the one that I entered at Dragonmaster the other weekend.
I'm not sure why I've suddenly decided to share, so enjoy it...I had thought I would never actually share this recipe with anyone. I'm also warning you this is by no means a cheap dessert to work with. The best results I've had are with high quality vermont or Eurpoean butters, imported Mascarpone, etc. Oh, and slivered almonds also work well in the crust, I just recently started using the macadamia nuts instead on a whim.
Jen’s Mascarpone Cheesecake
Graham Cracker Crust
• 15 whole graham crackers
• 4 oz (1 stick) unsalted butter
• ~ ½ cup macadamia nuts
• Pinch ground cardamom
• 1 tsp ground cinnamon
Mascarpone Cheesecake
• 2 lbs softened cream cheese
• 1 cup sour cream
• 1 ½ cups mascarpone cheese
• 2 cups sugar
• 1 tablespoon vanilla extract
• 2 tablespoons freshly squeezed honey tangerine juice
• 2 eggs
To Prep the Pan:
Cut a round of parchment paper to fit just inside a 9” springform pan. Butter the sides and bottom of the springform, and then place the parchment round inside.
To Make the Crust:
Preheat the oven to 350 degrees. With a food processor: Break the graham crackers, then place them in a food processor with all the macadamia nuts and pulse about 7 times. Cube the butter and add to the graham cracker mixture in the food processor, along with the cardamom and cinnamon. Pulse until the butter disappears and the crumbs slowly fall over when the machine stops.
If you don’t have a food processor (like me), place the graham crackers and nuts in a heavy freezer bag and break them up with a hammer. In a large bowl mix the cubed butter, graham cracker mixture, and spices by hand until all ingredients are well incorporated. Use your fingers to pack the mixture into the bottom of the pan, working outward from the middle. Press the sides of the crust by turning the pan with your thumbs on the outside of the pan and the rest of your fingers on the inside. Be careful not to press too hard or you’ll push through the crust.
Blind bake the crust for 10 minutes, then place into the fridge to cool while you prepare the rest of the cheesecake mixture.
Turn the oven down to 325.
To Prep the Water Bath:
Bring approximately 1 quart of water (or more if you have a large roasting pan, you’ll need enough water to reach within 1 inch of the top of the spingform) to a boil. Place a kitchen towel in the bottom of the roasting pan to help keep the cheesecake from slipping.
To Make the Cheesecake:
Beat the cream cheese until it’s smooth and creamy. Beat in the mascarpone and sour cream and sugar until the mixture is very smooth, approximately 5 minutes. Beat in the vanilla and tangerine juice. Add the eggs and beat until incorporated (Do Not Overmix. Overmix = Cracked Cheesecake). Wrap the bottom of the springform pan in tinfoil (to prevent the water from seeping through), then pour the cheesecake mixture into the pan.
Place the cheesecake into the roasting pan. Open the oven door and place the roasting pan on the door (this makes it much easier to get into the oven). Fill the roasting pan with boiling water (again, you need the water to reach about 1” from the top of the springform pan), then place the roasting pan into the oven. Close the door and let bake for 1 hour. Do not open/touch/mess with the door.
After 1 hour, turn the oven off and open the oven door. Leave the door open for about a minute. Close the door and leave in the oven for another hour. Do not open/touch/mess with the door.
Cool on a rack for about 3 - 4 hours (the edge of the cheesecake should pull away from the pan) then run a butter knife around the edges of the cheesecake just to be sure the edges have pulled away. Refrigerate the cheesecake for at least 12 hours, preferably a minimum of 24.
Serve with fresh raspberries and/or raspberry coulis.
I'm not sure why I've suddenly decided to share, so enjoy it...I had thought I would never actually share this recipe with anyone. I'm also warning you this is by no means a cheap dessert to work with. The best results I've had are with high quality vermont or Eurpoean butters, imported Mascarpone, etc. Oh, and slivered almonds also work well in the crust, I just recently started using the macadamia nuts instead on a whim.
Jen’s Mascarpone Cheesecake
Graham Cracker Crust
• 15 whole graham crackers
• 4 oz (1 stick) unsalted butter
• ~ ½ cup macadamia nuts
• Pinch ground cardamom
• 1 tsp ground cinnamon
Mascarpone Cheesecake
• 2 lbs softened cream cheese
• 1 cup sour cream
• 1 ½ cups mascarpone cheese
• 2 cups sugar
• 1 tablespoon vanilla extract
• 2 tablespoons freshly squeezed honey tangerine juice
• 2 eggs
To Prep the Pan:
Cut a round of parchment paper to fit just inside a 9” springform pan. Butter the sides and bottom of the springform, and then place the parchment round inside.
To Make the Crust:
Preheat the oven to 350 degrees. With a food processor: Break the graham crackers, then place them in a food processor with all the macadamia nuts and pulse about 7 times. Cube the butter and add to the graham cracker mixture in the food processor, along with the cardamom and cinnamon. Pulse until the butter disappears and the crumbs slowly fall over when the machine stops.
If you don’t have a food processor (like me), place the graham crackers and nuts in a heavy freezer bag and break them up with a hammer. In a large bowl mix the cubed butter, graham cracker mixture, and spices by hand until all ingredients are well incorporated. Use your fingers to pack the mixture into the bottom of the pan, working outward from the middle. Press the sides of the crust by turning the pan with your thumbs on the outside of the pan and the rest of your fingers on the inside. Be careful not to press too hard or you’ll push through the crust.
Blind bake the crust for 10 minutes, then place into the fridge to cool while you prepare the rest of the cheesecake mixture.
Turn the oven down to 325.
To Prep the Water Bath:
Bring approximately 1 quart of water (or more if you have a large roasting pan, you’ll need enough water to reach within 1 inch of the top of the spingform) to a boil. Place a kitchen towel in the bottom of the roasting pan to help keep the cheesecake from slipping.
To Make the Cheesecake:
Beat the cream cheese until it’s smooth and creamy. Beat in the mascarpone and sour cream and sugar until the mixture is very smooth, approximately 5 minutes. Beat in the vanilla and tangerine juice. Add the eggs and beat until incorporated (Do Not Overmix. Overmix = Cracked Cheesecake). Wrap the bottom of the springform pan in tinfoil (to prevent the water from seeping through), then pour the cheesecake mixture into the pan.
Place the cheesecake into the roasting pan. Open the oven door and place the roasting pan on the door (this makes it much easier to get into the oven). Fill the roasting pan with boiling water (again, you need the water to reach about 1” from the top of the springform pan), then place the roasting pan into the oven. Close the door and let bake for 1 hour. Do not open/touch/mess with the door.
After 1 hour, turn the oven off and open the oven door. Leave the door open for about a minute. Close the door and leave in the oven for another hour. Do not open/touch/mess with the door.
Cool on a rack for about 3 - 4 hours (the edge of the cheesecake should pull away from the pan) then run a butter knife around the edges of the cheesecake just to be sure the edges have pulled away. Refrigerate the cheesecake for at least 12 hours, preferably a minimum of 24.
Serve with fresh raspberries and/or raspberry coulis.