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Mascarpone Cheesecake

Chef.at.Home's picture
Ingredients
  Graham cracker crumbs 3⁄4 Cup (12 tbs)
  Butter 3 Tablespoon, melted
  Cream cheese 16 Ounce, softened (2 Package)
  Mascarpone cheese 16 Ounce (2 Cartons)
  Sugar 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Vanilla extract 1 Tablespoon
  Eggs 4 , beaten
  Whipped topping envelope 1
  Caramel ice cream topping 1 Tablespoon
Directions

Place a greased g-in.springform pan on a double thickness of heavy-duty foil (about 18 in.square).
Securely wrap foil around pan.
Inasmall bowl, combine graham cracker crumbs and sugar; stir in butter.
Press onto the bottom of prepared pan.
Place the 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 3250 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 the pan to loosen; cool lhour longer.
Refrigerate overnight.
Remove sides of pan.
Before serving, prepare the topping mix according to package directions.
Garnish cheesecake with whipped topping; drizzle with caramel topping.
Refrigerate leftovers.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked

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