Is there a cheesecake recipe that doesn't use cream cheese?

Question

Perhaps using mascarpone cheese instead?
Cream cheese is hard on the teeth with sugars mixed in, is over filling and has a sour after taste. My apologies to the Torah for rejecting a bain of the Jews, cream cheese.
Sorry, don't like it, don't want it in my damn cheesecake.
Any recipes or ideas?

Answer 1

You picked the right cheese. A good mascarpone cheese cake cant be beat.

Here's a bunch of recipies from epicurious (Gourmet , Bon Appetit magazine)

http://www.epicurious.com/tools/searchresults?search=mascarpone%20cheesecake

Answer 2

This is not the exact recipe, you are looking for, but it must be soooooo good that 1957 people who made it, gave it 5 stars. I am just giving you this, in case you don't find the other recipe, and I thought you might try it. Go to the source, and look at the pictures, they are wonderful. I think you can use a premade crust. Chantal's New York Cheesecake Rated: 5 of 5 by 1957 members Submitted By: Taliesen Prep Time: 30 Minutes Cook Time: 1 Hour Ready In: 7 Hours 30 Minutes Servings: 12 "This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it!" Ingredients: 15 graham crackers, crushed 2 tablespoons butter, melted 4 (8 ounce) packages cream cheese 1 1/2 cups white sugar 3/4 cup milk 4 eggs 1 cup sour cream 1 tablespoon vanilla extract 1/4 cup all-purpose flour Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. 2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. 3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. 4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Answer 3

As mark pointed out, Mascrapone cheese works well in cheese cakes. My grandma used both mascrapone and ricotta in her recipe. Do a search on Italian cheese cake recipe's, it should not be hard to find.

Answer 4

You can use ricotta, marscapone, any soft cheese; Im making a bluecheesecake for a cheesecourse at my restraunt.Some cheeses make a smoother filling, but taste is where its at.

Answer 5

mascarpone sounds good!

Answer 6

if you dont add cream cheese it wouldnt be called cheese cake.