Reviews (1) Add Rating & Review 34 Ratings 5 star values: 10 4 star values: 12 3 star values: 11 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 04/16/2014 is the measurement for the sugar correct in this recipe? the instructions say "cream butter and 1/2 cup plus 2 tablespoons sugar until light" for crust, then to beat "remaining 1 1/4 cups sugar" for filling???
Back to Cream Cheese and Mascarpone Cheesecake All Reviews for Cream Cheese and Mascarpone Cheesecake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 10 a98338_0501_newcheesecake.jpg
Ingredients Ingredient Checklist 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature 1 3/4 cups plus 2 tablespoons sugar 1 1/4 cups all-purpose flour 1 1/4 cups yellow cornmeal 1/2 teaspoon table salt 1 1/2 pounds cream cheese, room temperature 1/2 pound mascarpone cheese, room temperature 5 large whole eggs, plus 1 large egg yolk 1/4 cup heavy cream 1 tablespoon pure vanilla extract Zest of 1 orange and 1 lemon Stewed Rhubarb, chilled 1/2 pint raspberries
Gallery Read the full recipe after the video.
Recipe Summary Servings: 10 a98338_0501_newcheesecake.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
a98338_0501_newcheesecake.jpg
a98338_0501_newcheesecake.jpg
Ingredients
Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature 1 3/4 cups plus 2 tablespoons sugar 1 1/4 cups all-purpose flour 1 1/4 cups yellow cornmeal 1/2 teaspoon table salt 1 1/2 pounds cream cheese, room temperature 1/2 pound mascarpone cheese, room temperature 5 large whole eggs, plus 1 large egg yolk 1/4 cup heavy cream 1 tablespoon pure vanilla extract Zest of 1 orange and 1 lemon Stewed Rhubarb, chilled 1/2 pint raspberries
Directions
Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/2 cup plus 2 tablespoons sugar until light. Add flour, cornmeal, and salt, and mix until well combined. Press mixture onto the bottom and 3/4 of the way up sides of a 10-by-3-inch springform pan to form a neat crust. Place in the oven, and bake until lightly golden, 20 to 25 minutes. Remove pan from oven, and place on a wire rack. Gently press sides of crust back into place if necessary. Let cool to room temperature.
Reduce oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, mascarpone, and remaining 1 1/4 cups sugar on low speed until smooth and well combined. Add eggs and egg yolk, one at a time, beating on low speed after each addition until combined, scraping down sides of bowl with a rubber spatula as necessary.
Add cream, vanilla extract, and orange and lemon zests; beat just until combined. Do not overbeat. Pour mixture into cooled shell; place in oven; bake until set but still wobbly in center, 65 to 70 minutes. Turn oven off, and allow cheesecake to sit in the oven 1 hour more. Remove cheesecake from oven, and place on a wire rack to cool. When completely cool, chill at least 2 hours or overnight. Remove outside ring of springform pan.
Combine stewed rhubarb with raspberries. Spoon fruit over cheesecake immediately before serving.
Reviews (1)
Add Rating & Review 34 Ratings 5 star values: 10 4 star values: 12 3 star values: 11 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 04/16/2014 is the measurement for the sugar correct in this recipe? the instructions say "cream butter and 1/2 cup plus 2 tablespoons sugar until light" for crust, then to beat "remaining 1 1/4 cups sugar" for filling???
Reviews (1)
Add Rating & Review 34 Ratings 5 star values: 10 4 star values: 12 3 star values: 11 2 star values: 1 1 star values: 0
Add Rating & Review
34 Ratings 5 star values: 10 4 star values: 12 3 star values: 11 2 star values: 1 1 star values: 0
34 Ratings 5 star values: 10 4 star values: 12 3 star values: 11 2 star values: 1 1 star values: 0
34 Ratings 5 star values: 10 4 star values: 12 3 star values: 11 2 star values: 1 1 star values: 0
5 star values: 10 4 star values: 12 3 star values: 11 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 04/16/2014 is the measurement for the sugar correct in this recipe? the instructions say "cream butter and 1/2 cup plus 2 tablespoons sugar until light" for crust, then to beat "remaining 1 1/4 cups sugar" for filling???Martha Stewart Member
Rating: Unrated 04/16/2014
is the measurement for the sugar correct in this recipe? the instructions say “cream butter and 1/2 cup plus 2 tablespoons sugar until light” for crust, then to beat “remaining 1 1/4 cups sugar” for filling???
Rating: Unrated
All Reviews for Cream Cheese and Mascarpone Cheesecake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cream Cheese and Mascarpone Cheesecake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
