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Mascarpone Cheesecake

A CheeseCake made with Mascarpone Cheese

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A tasty cheesecake that doesn't insist upon itself

  • May 19, 2009
  • by
This cheescake has a very mild flavor, but this a good thing.  Rather than being overpowered by "sweetness" which I find is often the case with most cheesecakes, this recipe provides a very elegant and distinctive cheesecake flavor without hitting you over the head with a sugar rush.  I could easily see @babymama enjoying this with a nice afternoon tea.  I personally feel this would make an excellent "breakfast cheesecake".
Mascarpone Cheesecake

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May 19, 2009
oooh - breakfast cheescake?! you're a visionary Andrew ; )
May 19, 2009
thanks for putting the cheesecake picture in the review. Really helped. @drogoff just made this and shared it with all of us at the office which was very nice of him. I ate two pieces it was so good (granted they were small pieces). I rated the recipe a +4 which is a very high rating for me. The reason i didn't give it a +5 had nothing to do with cheesecake itself... it was because i looked at your picture and i questioned @drogoff's choice of the red plate... it really took away from the homemade raspberry sauce. I'm sure there was no way that his wife, @rrogoff, would have approved of his choice of plate. So this recipe got a +4 and there is some room to improve with the next delicious dessert he brings in.
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Andrew ()
Ranked #23
I'm a technology early adopter. I thoroughly enjoy geeking out with the latest hardware, software and electronics. I probably have as much fun setting up, tweaking, and configuring systems as I do actually … more
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About this food


Unsalted butter for the cake pan
1.5 cups fine graham cracker crumbs
1 pound mascarpone cheese
2 tablespoons unsalted butter, melted
6 ounces cream cheese, at room temperature
.5 cup sugar
3 eggs
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice

Directions Wrap the outside of the pan with 2 layers of heavy-duty aluminum foil to prevent leakage. Butter  the bottom and sides of a 9-inch springform pan.  The foil should come all the way up the sides of the pan because the cheesecake will bake in a water bath.

In a bowl, mix the crumbs and butter well. Pat the mixture firmly into place on the bottom of the prepared pan and refrigerate for 1 hour.

Preheat the oven to 350ºF.

Beat the cream cheese until smooth. Add the sugar gradually and beat until completely blended. Add the eggs one at a time, beating well after each addition. Add the lemon juice and lemon zest, then add the mascarpone and beat until smooth. Pour into the prepared pan.

Place the cake pan in a larger pan and add boiling water to come halfway up the sides of the cake pan. Bake for 1 hour, rotating the pan after 30 minutes for even cooking. It will be lightly colored on the top. Remove from the oven and let cool in the water bath. As it cools, it will shrink a little from the sides of the pan.

When completely cool, remove the pan sides and slide the cheesecake onto a plate. Cover and refrigerate. Serve

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