Mascarpone Cheesecake 12/20/12 5:42 PM

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Mascarpone Cheesecake
Recipe courtesy Brian Boitano

Prep Time: 10 min Level:

Inactive Prep Time: -- Easy
Cook Time: 1 hr 0 min Serves:
1 (9-inch) cake or 24 mini cakes

Ingredients
Crust:
1 1/2 cups amaretti cookies
12 mini or 5 large biscotti cookies
6 tablespoons butter, melted

Filling:
8 ounces cream cheese, at room temperature
1 pound mascarpone cheese, at room temperature
3/4 cup sugar
3 eggs
Pinch salt
1 teaspoon almond extract
1 orange, zested

Directions
Crust:

Preheat the oven to 350 degrees F. Spray a 9-inch springform pan or 2 (12-count) mini cheesecake pans with nonstick cooking spray.
Wrap the outside of the pan with aluminum foil.

Add the cookies in a large resealable bag. Cover the bag with a kitchen towel and crush with a rolling pin until the cookies are coarsely
ground. In a medium bowl, mix together the cookie crumbs with the melted butter. Press the mixture into the bottom and 1-inch up the
sides of the prepared springform pan or mini cheesecake pans. Put on a sheet pan and bake for 5 minutes. Remove from the oven and
let cool before adding the cheesecake filling.

Reduce the oven temperature to 325 degrees F.

Filling:

In bowl of a food processor combine the cheeses with the sugar until mix until completely blended. Add the eggs, 1 at time,
incorporating completely after each addition. Add a pinch of salt, the almond extract, and orange zest and blend for 10 seconds. Pour
the filling into the prepared pan with crust. Put the springform pan into a roasting pan and pour in enough hot water to come 3/4 of the
way up the sides the springform pan. If using a springform pan bake for 1 hour, if using mini cheesecake pans bake until completely

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Mascarpone Cheesecake 12/20/12 5:42 PM

set, about 25 to 30 minutes. Carefully remove the roasting pan from the oven and transfer the springform pan from the water bath to the
counter and let cool completely before removing the cake from the pan. Slice and serve.

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Print Sizes :

8.5 x 11" 4 x 6" 3 x 5"

Print Recipe

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