Get ready, this cheesecake is life changing.
I use to find cheesecake to be well, repulsive, until I spent Thanksgiving in upstate NY and had my first bite of Alice’s pumpkin cheesecake.
That is a tasteful memory I’ll never forget.
After the holiday (and my first snow!) I returned to my cozy apartment in Greenwich Village, took out my spiffy new Martha Stewart hand blender, and went grocery shopping with a recipe from Gourmet magazine for a mascarpone cheesecake.
I wound up making multiple mini cheesecakes and experimenting with different crusts- almond, vanilla wafer, graham cracker, ginger snap, pine nut, etc.
Ginger snap was the winner with pine nut following close behind.
This isn’t the cheapest pastry recipe to make in BA if you use Philadelphia Cream Cheese. I’ve attempted this recipe on several occasions using both Philly and the local, Finlandia Cream Cheese.
The results are astonishingly different!
I will NEVER make it without using Philadelphia.
The Finlandia makes it grainy and dry, and does not even compare to the silky, MOIST, melt in your mouth texture that the Philadelphia provides.
So cough up the extra 50 pesos and head to china town, you wont regret it.
Mascarpone Cheesecake ::
- 20 oz cream cheese, room temp
- 8 oz mascarone cheese, room temp
- 3 large eggs
- 80g sugar
- 3 large eggs
- 1 tsp vanilla
- 1 TBS fresh lemon juice
- .25 tsp salt
- 8 oz cookies/nuts, smashed or ground finely in food processor
- 10 TBS melted butter
Grab a spring pan and grease the inside with butter or cooking spray. In a bowl combine the butter and cookies, mix well, and transfer to spring pan. Gently shake the pan to distribute the crumbs and using your hand or the bottom of a drinking glass press the mix evenly into the pan. Place in preheated 350° F oven for about 10-12 minutes.
While the crust is cooking grab a large mixing bowl and plug in your hand blender. Beat cream cheese, mascarpone, and sugar on medium-high speed for 5 minutes. You want this SUPER fluffy and light. Add the eggs individually beating in between. Add lemon juice, vanilla, and salt and mix til just incorporated. Pour mix over baked crust and return to oven for 20-25 minutes until the sides barely puff and there is a slight jiggle in the center. Carefully remove from oven and set aside to cool. Once it’s at room temperature release the spring pan and transfer to fridge lightly covered and allow to chill overnight. It’s best if the cake is made the day before it’s eaten.
Top this beauty of with fresh berries an hour before service or lightly sprinkle it with sea salt and serve some crisp peanut brittle and caramel sauce for an oh my god kind of experience.
When serving grab a tall glass of hot water and your cutting knife. Dip the knife in the hot water between each cut to ensure a clean no-spread slice. It’s a pain, but totally worth it.
Alice, thanks for the inspiration. Can’t WAIT to see you and the gang in April. <3