Maple Mascarpone Cheesecake

Maple Mascarpone Cheesecake Enlarge Image
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3 users rated this recipe an average rating of 3.0
Makes:
16 servings
Prep:
35 mins
Bake:
25 mins 350°F + 10 minutes
Cool:
20 mins
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Maple Mascarpone Cheesecake

Ingredients
 
Butter
1 1/2
cups walnut pieces
1/4
2
8 ounce packages cream cheese, softened
1
3 ounce packages cream cheese, softened
8
ounces mascarpone cheese, at room temperature
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
 
Candied walnuts (optional)

Directions

  1. Preheat oven to 350 degrees F. Butter a 10-inch springform pan; set aside. In a food processor or blender combine the 1 1/2 cups walnut pieces and the 1/4 cup granulated sugar; cover and pulse or blend with several on/off turns 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 pan on a wire rack.
  2. 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 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.
  3. Pour cheese mixture into cooled crust. Bake in the 350 degrees F oven for 25 to 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.
  4. 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 in the 350 degrees F oven 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.
  5. To serve, loosen cheesecake from sides of pan; remove sides of pan. If desired, garnish cheesecake with candied walnuts.

Nutrition Facts

(Maple Mascarpone Cheesecake)
    Per serving:
  • 359 kcal cal.,
  • 29 g fat
  • (13 g sat. fat,
  • 6 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 103 mg chol.,
  • 212 mg sodium,
  • 20 g carb.,
  • 1 g fiber,
  • 17 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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