…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!
- 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
- 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.
- 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.
- 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.
- 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!).
- To serve, loosen cheesecake from sides of pan; remove sides of pan. Slice and enjoy!
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.