Let’s Talk Cheesecake…

…Maple Mascarpone Cheesecake that is. This was my first attempt at a cheesecake, and I’ll have to say it was very tasty. This was a fabulous ending to our Christmas feast, and serves 16 people (unless some want seconds!). I was thrilled when the recipe said this dish could be made 5 days ahead of time. It was music to my ears during the busy holiday season. If I’m ever in need of an easy make ahead dessert, I’m turning to cheesecake!

This is me frantically taking a picture of the finished product while serving guests

Maple Mascarpone Cheesecake

Materials

  • butter
  • 1.5 cups walnut pieces
  • 1/4 cup granulated sugar
  • 1/4 cup butter, melted
  • 2 – 8 oz. packages cream cheese, softened
  • 1 – 3 oz. package cream cheese, softened
  • 8 oz. mascarpone cheese, softened
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon maple flavoring
  • 1/4 teaspoon salt
  • 1 cup plain Greek yogurt
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt

Procedure

  1. Preheat oven to 350 degrees. Butter a 10 inch springform pan; set aside. In a food processor or blender, combine the 1/5 cups walnut pieces and the 1/4 cup granulated sugar; cover and pulse or blend several times until fine crumbs form. Add the 1/4 cup melted butter; pulse or blend to mix. Press crumb mixture firmly into the bottom of the prepared springform pan. Bake for 8 to 10 minutes or until crust is firm and lightly browned on the edges. Cool in the pan or on a wire rack.
  2. Meanwhile, in a large bowl, combine cream cheese, mascarpone cheese, the 1/3 cup granulated sugar and the brown sugar. Beat with an electric mixer on medium-high speed for about 5 minutes or until very light and fluffy. Scrape down sides of bowl; beat for 1 minute more. Add eggs, one at a time, beating well after each addition. Stir in the 1 teaspoon vanilla, the maple flavoring, and the 1/4 teaspoon salt; mix well.
  3. Pour cheese mixture into cooled crust. Bake for 25-30 minutes or until cheesecake is puffy around the edges but wiggles slightly when gently shaken. Cool in pan on a wire rack for 20 minutes.
  4. In a small bowl, combine yogurt, maple syrup, the 1/2 teaspoon vanilla, and the 1/8 teaspoon salt. Spread yogurt mixture evenly over cheesecake, spreading to within 1/2 inch of edges. Bake for 10 minutes more. Remove cheesecake from oven; while hot, run a thin knife around the edges. Cool in pan on a wire rack. Chill for at least 8 hours or up to 5 days before serving (Bonus!).
  5. To serve, loosen cheesecake from sides of pan; remove sides of pan. Slice and enjoy!

Printable Recipe!

Observations: I was nervous since this was my first cheesecake, but it was extremely easy. I made sure it was slightly “jiggly” when I took it out of the oven (but not too much). By doing this, the cheesecake did not overcook.

Analysis: This cake was very easy to make, minus several dishes I had to wash. The cheesecake was the perfect amount of richness and was velvety smooth. Overall, I would rate this a success and would highly recommend it.

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