Does anyone have the recipe for a yummy mascapone cheesecake??

Question

I recently went to Bella Pasta in London and they had the most fantastic cheesecake...i'm hoping someone might have a recipe so I can make one at home!! thanks

Answer 1

I tried this and it was such a hit with my guest and it taste so good.


MASCARPONE CHEESECAKE WITH RHUBARB GLAZE AND CHOCOLATE-COVERED STRAWBERRIES

Crust
Nonstick vegetable oil spray
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
Filling
2 8-ounce packages cream cheese, room temperature
1 cup sugar
2 8-ounce containers mascarpone cheese,* room temperature
2 tablespoons all purpose flour
6 large eggs
1 1/2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
Pinch of salt

3/4 cup sour cream

Glaze
4 cups 1/2-inch pieces fresh rhubarb (from about 1 1/2 pounds)
8 strawberries, hulled, halved
3/4 cup sugar
2/3 cup plus 3 tablespoons water
2 tablespoons fresh lemon juice
1 1/2 tablespoons cornstarch

Chocolate-covered strawberries
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
12 large strawberries




For crust:
Preheat oven to 325°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Mix crumbs, sugar, and cinnamon in medium bowl. Add butter and stir to blend. Press mixture evenly onto bottom (not sides) of pan. Bake until crust is set, about 10 minutes. Cool completely. Maintain oven temperature.
For filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add mascarpone and beat until smooth. Mix in flour. Beat in eggs 1 at a time. Mix in vanilla, lemon juice, lemon peel, and salt. Pour filling into pan.

Bake cheesecake until puffed around edges and center moves slightly when pan is gently shaken (center may fall and crack), about 1 hour. Turn oven off; leave cake in oven with door closed 1 hour. Transfer cake to rack and cool completely. Stir sour cream until smooth; spread atop cake. Refrigerate cake overnight.

For glaze:
Combine rhubarb, strawberries, sugar, 2/3 cup water, and lemon juice in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer until rhubarb is tender, about 9 minutes. Remove from heat; let cool 10 minutes. Pour mixture through strainer set over 4-cup measuring cup, pressing on solids to extract 1 1/2 cups liquid. Return 1 1/2 cups liquid to same saucepan; bring to simmer over medium heat. Whisk cornstarch and 3 tablespoons water to blend in small bowl; add to liquid in saucepan; whisk constantly until mixture boils and thickens, about 6 minutes. Pour glaze into small bowl; chill until cold, about 2 hours. Spread glaze over cheesecake. Refrigerate cheesecake for at least 4 hours and up to 1 day.

For chocolate-covered strawberries:
Line small baking sheet with waxed paper. Stir chocolate in top of double boiler set over simmering water until smooth. Remove chocolate from over water. Dip strawberries halfway into melted chocolate. Gently shake off excess chocolate; place on prepared sheet. Chill until chocolate is set, about 30 minutes and up to 6 hours. Place strawberries around top edge of cake. Serve.

Answer 2

Since mascarpone is an Italian cream cheese you can use any cheesecake recipe calling for cream cheese and replace with mascarpone. However I doubt that you would notice a significant difference - most likely the cheese cake you had at the restaurant was made with a little Marsala wine (sweet) added to the liquid portion of the recipe. Simply whisk some Marsala into the cheese.

Answer 3

First you need to catch a mascapone. These speedy insects take to the air early mornings. So, you'll need a big enough net to catch them in and a container jar to hold them in.
Once you've got 4-5, go home and set the jar on the windowsill in the light. Don't forget to pierce the lid with holes so they can breathe!
Ready your cheesecake base and filling. Once done, grab your jar of mascapone's and pull the wings of them quickly and ground the result into powder to sprinkle on your cheesecake.
You can either eat the rest of the mascapones there and then or fry them for later as a starter. Don't forget to chill!
Yum, Yum!

Answer 4

you will swear you have merely been to the Cheesecake production facility once you attempt this: factors:Servings: 8 Servings length crust one million/4 cup finely chopped pecans one million/4 cup finely chopped almonds one million/4 cup finely chopped walnuts 3/4 cup finely chopped vanilla wafer 2 tablespoons melted butter Filling one million one million/2 lbs cream cheese one million one million/3 cups sugar 5 super eggs sixteen oz bitter cream one million/4 cup flour 2 teaspoons vanilla extract 2 teaspoons lemon juice guidelines: Crust: blend all nuts and vanilla wafer crumbs with melted butter and press right into a 9 inch buttered springform pan, attempting to line the facets as much as conceivable some million one million/2" up the facets of the pan, set aside. 2 Cheesecake: All above factors ought to be at room temperature previously your initiate. 3 initiate via beating the cream cheese till mild and fluffy. 4 save the mixer on a low putting by the thrashing and blending technique. 5 upload the sugar somewhat at a time and proceed beating till creamy. 6 upload one egg at a time and beat after each and each egg. 7 whilst eggs have been mixed into the cream cheese upload flour, vanilla and lemon juice, blend properly. 8 upload the bitter cream final and beat properly. 9 Pour cream cheese into the spring pan. 10 place on the desirable rack interior the midst of a 325 ranges preheated oven for one hour and quarter-hour. eleven whilst time is up, prop open oven door and leave in oven for one hour. 12 After one hour, do away with from oven. 13 enable cool adequate previously the cheesecake is placed into the refrigerator for twenty-four hours. 14 A cheesecake ought to season. 15 The wait is properly worth it. sixteen the flavour ripens and turns into enriched.

Answer 5

I couldn't imagine a marscapone cheese cake having any outstanding flavor as marscapone is a very bland cheese. They must have spruced it up a bit with something! I use marscapone in my cannolli filling sometimes just to smooth out the filling but you still need the other ingredients for flavor.

Answer 6

Try going onto foodnetwork.com and looking under the show Everyday Italian... Giada uses marscapone in a lot of recipes.... i made the marscopne espresso cream over angel food cake.... its super easy and super yummy....

Answer 7

i have used philidelphia full fat spread mix double cream.caster sugar then add your flavour.. i have used Bailey;s irish cream..Mmmmmm
for the base mix digestives and ginger biscuits together.
in stead of phili you can use crem'e fresh or mascopone.

Answer 8

recipezaar.com has all recipes for everything.

Answer 9

Hostess Cupcakes

Category: H - Copy Cat Recipes
Serves/Makes: 18 | Difficulty Level: 4 | Ready In: 2-5 hrs

Ingredients:

***PASTRY CREAM***
1/2 cup Sugar, divided
1/4 cup Cornstarch
4 Egg yolks
2 cups Milk, divided
1/2 teaspoon Vanilla
***CUPCAKES***
5 ounces Unsweetened chocolate, chopped
1 cup Brown sugar, firmly packed
1 cup Milk, divided
4 Egg yolks, divided
1/2 cup butter, softened
1 cup Sugar
2 cups Flour
1 teaspoon Salt
1 teaspoon Baking soda
1/4 cup Whipping cream
1 teaspoon Vanilla
3 Egg whites
***GANACHE***
6 ounces Semisweet chocolate, chopped
3/4 cup Whipping cream
***PURE WHITE FROSTING***
1 cup Powdered sugar
1 tablespoon Milk


Directions:
To make pastry cream, mix 1/4 cup sugar and cornstarch in a bowl until smooth. Add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk.

Combine remaining 1.1/2 cups milk and 1/4 cup sugar in a saucepan and bring to a boil. Pour hot mixture into a bowl, whisking constantly. Pour back into pan.

Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Stir in vanilla and transfer to a bowl. Cover with buttered parchment paper touching top and chill a minimum of 2 hours or as long as 2 days.

To make cupcakes, butter and flour a 12-cup and a 6-cup muffin tin.

Melt chocolate in the top of a double boiler or in a bowl over simmering water. In another bowl, combine brown sugar, 1/2 cup milk and 2 egg yolks. Whisk until combined. Add to melted chocolate and stir constantly (while cooking over simmering water) until mixture is shiny and thick, about 3 minutes. Set aside to cool.

In a clean bowl, cream butter and sugar until light. Add remaining 2 egg yolks, 1 at a time, beating well after each addition. In another bowl, mix together, flour, salt and baking soda.

Combine 1/4 cup whipping cream, vanilla and remaining 1/2 cup milk in a small bowl and reserve.

Pour cooled chocolate mixture into creamed butter and sugar. Whisk until smooth. Add combined dry ingredients and cream mixture in three stages, alternating liquid and dry ingredients, and ending up with liquid. Beat egg whites until soft peaks form. Gently fold, all at once, into batter. Spoon batter into muffin cups, about 2/3 full.

Bake in a preheated 325^F oven for 20-25 minutes, until a toothpick inserted in center comes out clean. Set aside to cool, in pan on rack, about 10 minutes. Invert and set aside on a sheet pan lined with parchment or wax paper to cool, about an hour.

To prepare ganache, place chocolate in a medium bowl. In a small saucepan bring 3/4 cup whipping cream to a boil. Pour into chocolate and stir until chocolate is completely melted. Let cool until mixture is less than body temperature.

To make pure white frosting, mix powdered sugar and milk in a small bowl until smooth.

Using the tip of a small paring knife, cut a small cone from bottom of each cupcake. Reserve cones. Scoop out about 2 teaspoons cake from center of each cupcake ( A grapefruit spoon works well for this step) Fill a pastry bag fitted with a plain tip with pastry cream. Pipe cream into cupcakes, then replace reserved cones. Place bottom-side down on the lined sheet pan and chill.

When ganache is room temperature, dip cupcakes in to coat tops. Chill for a few minutes to firm chocolate. Fill a plain-tipped pastry bag with frosting and decorate with a squiggle across each top, trying for 7 loops on each cupcake. Store in refrigerator until serving time.

Mascarpone Cheesecake with Almond Crust

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

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.