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Mascarpone
Made in Italy from cow's cream, mascarpone is a buttery double to triple cream
cheese. With an ivory color, smooth texture and cream-like flavor, it is often
blended with other ingredients as in my Tiramisu recipe or just topped with
fruit. It's sold in 8 oz. and 1 pound containers. Hard to find in this country,
you may have to look in a good cheese shop or specialty market. |
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Italian Tiramisu Cheesecake
3 8 oz. packages cream cheese
1 C. sugar
8 oz. mascarpone cheese
3 eggs
4 T. flour
4 T. coffee flavored liqueur or espresso
1 12 oz. package Lady Fingers
4 T. butter, melted
Preheat oven to 350°F. Place a pan or baking dish filled with about an inch of
water on the bottom of oven rack.
Using a food processor or blender, process the package of ladyfingers to fine
crumbs.
In a small bowl, melt the butter, add 2 T. of the coffee flavored liqueur or
espresso and add the crumbs. Mix to moisten the crumbs.
Press the crumb mixture into an 8 or 9 inch springform pan.
In a large bowl, mix cream cheese, mascarpone cheese, and sugar until very
smooth. Add 2 tablespoons coffee flavored liqueur or espresso, and mix. Add the
eggs and the flour and mix on slow speed until just smooth. The consistency of
the mascarpone can vary sometimes making your batter to thick -- if this is the
case add about a teaspoon to a tablespoon of cream. Be careful not to over mix.
Pour batter into crust and place on the middle rack of the oven.
Bake at 350°F for 40 to 45 minutes, or until just set.
Let cool by opening the oven door with the heat off for about 20 minutes. Let
the cake continue to cool and then refrigerate for at least 3 hours, or
overnight, before serving.
Enjoy with shaved chocolate or chocolate powdered on top.
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Venetto's has Italian dessert recipes
for you to try. I hope you enjoy browsing our Italian recipes and find a Italian
recipe or two your family might enjoy. |
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