HAs anyone got a real cheesecake recipe with mascarpone cheese please? ASAP please?

Question

I need a real cheesecake recipe made with mascarpone cheese, no fancy ones please just a basic recipe. I have to make it asap. Thanks

Answer 1

Just substitute some or all of the cream cheese called for in the recipe with Mascarpone cheese instead.

Answer 2

Tiramisu Cheesecake
INGREDIENTS
1 (12 ounce) package lady fingers
4 tablespoons butter, melted
4 tablespoons coffee flavored liqueur
3 (8 ounce) packages cream cheese
1 (8 ounce) container mascarpone cheese
1 cup white sugar
2 eggs
4 tablespoons all-purpose flour
1 (1 ounce) square semisweet chocolate
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of oven.
Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8 or 9 inch springform pan.
In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust.
Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight, before serving.

or try this one:
http://allrecipes.com/Recipe/White-Chocolate-and-Passion-Fruit-Cheesecake/Detail.aspx

Answer 3

ITALIAN CHEESECAKE

1 1/2 lb. (24 oz.) part-skim ricotta
8 oz. mascarpone (or cream cheese)
3 egg yolks, lightly beaten
1/2 c. sugar
2 tbsp. cognac or brandy
2 tbsp. vanilla extract
2 (9 inch) prepared crumb pie crusts
Prepared chocolate sauce (optional)

Cream the cheeses together; add egg yolks, sugar, cognac and vanilla. Pour into prepared pie crusts and drizzle with chocolate sauce, if desired. Bake at 375 degrees for 30 minutes or until a tester inserted in the center comes out clean. Makes 2 pies.
NOTE: Amaretto, frangelica or other liqueurs may be substituted for the cognac. For a plain cheesecake, use only the vanilla. Chopped pecans or other nuts may be added.

Answer 4

This is an easy refrigerator cheesecake. It's good if you don't have a lot of time to make the baked one. 8 oz cream cheese 8 oz sour cream 9 oz cool whip 1/2 cup sugar 2 tsp. vanilla 1 graham cracker crust Mix cream cheese, sugar and vanilla. Add sour cream and mix well. Add Cool Whip and mix well. Pour into crust and chill for 4 hours.

Answer 5

This is the best cheesecake I have ever tasted.

MASCARPONE CHEESECAKE

Active time: 30 min Start to finish: 12 hr (includes cooling and chilling)

For crust:
70 vanilla wafers (8 1/2 oz), finely ground in a food processor (2 1/3 cups)
1 1/4 sticks (10 tablespoons) unsalted butter, melted and cooled

For filling:
20 oz cream cheese (2 1/2 eight-ounce packages), softened
8 oz mascarpone cheese at room temperature (about 1 cup)
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/4 teaspoon salt

For topping:
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/8 teaspoon salt

Make crust:
Put oven rack in middle position and preheat oven to 350°F. Butter bottom and side of a 9-inch springform pan.

Stir together cookie crumbs and butter in a bowl. Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan (about ‿ inch thick). Put pan in a shallow baking pan and bake until golden, about 10 minutes. Cool completely on a rack, about 25 minutes. Leave oven on.

Make filling while crust bakes:
Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools.) Leave oven on.

Make topping:
Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge.

Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.

Cheesecake can be chilled, loosely covered, up to 3 days.

Answer 6

go to www.epicurious.com They have tons of recipes, I am sure that they will have a mascarpone cheesecake recipe

Answer 7

I have half a dozen recipes for different flavoured cheesecakes, they all have soft cream cheese as a prime ingredient. Marscapone is a soft cream cheese, therefore any recipe requiring soft cream cheese is suitable. Do you wnat Lemon, Chocolate, American, grapefuit, Gooseberry and elderflower,, chocolate ripple, Austrian Curd, angel sponge, buttermilk and Honey, Yorkshire Tartlets, Continental or Chocolate, Brandy and Ginger?

Answer 8

I kind of made my own - but it tasted good:

Mash up some plain digestives, spoon on your mascarpone and then cut up strawberries and place on the top!

Worked for me!

Answer 9

Look for another question about cheesecake - I just answered this about half an hour ago.

Answer 10

check out these results, some look really good.
http://www.google.com/search?sourceid=navclient&ie=UTF-8&rls=GGLG,GGLG:2006-04,GGLG:en&q=cheesecake+%2b+mascarpone