Mascarpone Cheese Cake

Mascarpone cheese大致算是italy的cream cheese? 好像它应该算cream多过cheese.
这次买了一盒尝试来做cheese cake,可能更creamy, 更甜一点? 上次做9寸大盘的chocalate cheese cake没吃完,这次买了个8寸的蛋糕盘来烤, 大小貌似还比较合适.烤出来结果不错,
不过切蛋糕要用蘸了热水的刀来切比较好, 我偷懒省掉热水, 结果切出来粘刀的很, 七零八落不美观.

From Life 生活乐趣

大致按下面的方子做的, 省掉了topping. 没有fresh lemon, 就用了一小勺key lime juice代替了.没有slivered almonds, 就crush了一切腰果花生之类的混在graham cracker里做crust.
我做的是1/2分量的, 大约烤了45-50分钟, 就关火了然而还是继续把蛋糕放烤箱里直到冷却.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/mascarpone-cheesecake-with-almond-crust-recipe/index.html

Ingredients
Crust:

* 1 cup slivered almonds, lightly toasted
* 2/3 cup graham cracker crumbs
* 3 tablespoons sugar
* 1 tablespoon unsalted butter, melted

Filling:

* 2 (8-ounce) packages cream cheese, room temperature
* 2 (8-ounce) containers mascarpone cheese, room temperature
* 1 1/4 cups sugar
* 2 teaspoons fresh lemon juice
* 1 teaspoon vanilla extract
* 4 large eggs, room temperature

Topping:

* 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
* 1/4 cup whipping cream

Directions

For the crust: Preheat oven to 350 degrees F.

Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.

For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.

Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

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