Wednesday, April 11, 2012

Lemon Curd and Mascarpone Cheesecake

The Secret Ingredient is Mascarpone

My husband Gordon is very predictable when it comes to what he likes to eat. 
 And mascarpone is one I would have never thought he would go for .  
But every time I use it he asks what that great taste is.  Go figure.
So if you haven't tried this sweet delicate cheese here's your chance.
Let me know what you think.


Ingredients
For the lemon curd
!/2 pint jar of my lemon curd
or
5/8 cups of sugar
1/8 cup lemon zest
1/4 cup lemon juice
3 tablespoons unsalted butter cut into pieces
2 large egg yolks
1 egg

For the crust
1 1/3 cups finely chopped shortbread cookies ( one sleeve of lorna doones)
1/3 cup sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted

For the Filling
2 - 8 oz. packages of cream cheese, softened
1 - 8 oz. container of mascarpone
1 cup sugar
3 large eggs
3/4 cup sour cream
1 teaspoon vanilla

For the Topping
1 - 8 oz. container of mascarpone
1 cup heavy whipping cream
1/2 cup sugar

Preparation
Make lemon curd
Whisk together zest, juice, sugar, and eggs in a 2 qt. heavy saucepan.  Add butter and cook over medium heat, whisking frequently until reaches 170 degrees, about 6 minutes.  Cool completely.

Make crust
Preheat oven to 350 degrees with oven rack in middle of oven.Stir together crust ingredients in bowl, then press onto bottom of 9" springform pan.  Bake for 10 minutes. Cool completely.

Reduce oven temperature to 300 degrees.

Make Filling
In food processor or electric mixer beat together cream cheese, mascarpone and sugar until smooth, 1 - 2 minutes. Add eggs one at a time, beating until incorporated.  Beat in sour cream and vanilla until combined.

Building and Baking Cheesecake
Pour 2/3's of cream cheese filling into crust, then spoon lemon curd over filling and swirl curd into filling with small knife.  Add remaining filling.
Bake cheesecake about 45 minutes, until thermometer reaches 165 degrees.  The center will still appear very loose but will continue to set as cools.  Cool completely, about 2 hours, then chill, at least 4 hours.

Make Topping
Beat topping ingredients until thick, forming large peaks.  Add to top of cooled cheesecake.
Yields 10 servings.

2 comments:

  1. this cheesecake is so yummy and good. one day when i live far away i will make it, but for now i will enjoy when you do.

    ReplyDelete
  2. that cake is equally delicious and beautiful. yum!

    ReplyDelete