Recipe Archives->Desserts Cheesecake->Mascarpone 01

 
Mascarpone Cheesecake
 
1 cup gingersnap cookies crushed
3 tablespoons sugar
4 tablespoons butter melted

3 large egg whites at room temp
1/3 cup sugar
2 8-oz packages cream cheese softened
1/3 cup honey
1/2 cup mascarpone cheese
1 teaspoon vanilla extract

1 cup sour cream
1 tablespoon sugar
1 teaspoon vanilla extract
fresh raspberries for garnish
 
Heat oven to 325 grease and flour a 9 inch springform pan. combine
crumbs and sugar in a bowl and add butter stir until evenly moistened.
Pat crumbs evenly on bottom of prepared pan. Freeze 10 minutes.
Beat egg whites in mixer bowl at medium speed till foamy. Gradually
beat in sugar, then gradually increase speed to medium high and
beat till stiff peaks form. set aside. beat cream cheese and honey
in large mixer bowl till smooth, beat in mascarpone and vanilla,
gently fold in egg whites, 1/3 at a time just till blended. pour
batter over crust smoothing top. Bake for 50 to 55 minutes till
cake barely jiggles in center.  remove from oven and reduce temp
to 300. 

Combine sour cream, sugar, and vanilla in bowl and immediately drop
by tablespoons over top of cake then spread. return to oven and
bake 5 minutes more. Cool completely on wire rack.  refrigerate 3
hours or overnight. run a knife alongside of pan to loosen.  remove
ring and garnish.

Printable version: mascarpone01.txt.