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Mascarpone Cheesecake Recipe
|Graham cracker crumbs||3⁄4 Cup (12 tbs)|
|Butter||3 Tablespoon, melted|
|Cream cheese||16 Ounce, softened (2 Package)|
|Mascarpone cheese||16 Ounce (2 Cartons)|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Vanilla extract||1 Tablespoon|
|Eggs||4 , beaten|
|Whipped topping envelope||1|
|Caramel ice cream topping||1 Tablespoon|
Serving size: Complete recipe
Calories 5234 Calories from Fat 3735
% Daily Value*
Total Fat 427 g657.6%
Saturated Fat 234.5 g1172.3%
Trans Fat 0 g
Cholesterol 2017.7 mg
Sodium 2141.1 mg89.2%
Total Carbohydrates 272 g90.8%
Dietary Fiber 0.19 g0.78%
Sugars 245.8 g
Protein 86 g172.8%
Vitamin A 269% Vitamin C 11.6%
Calcium 105.4% Iron 30.4%
*Based on a 2000 Calorie diet
Securely wrap foil around pan.
Inasmall bowl, combine graham cracker crumbs and sugar; stir in butter.
Press onto the bottom of prepared pan.
Place the pan on a baking sheet.
Bake at 325° for 10 minutes.
Cool on a wire rack.
For filling, in a large mixing bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth.
Add eggs; beat on low speed just until combined.
Pour over crust.
Place springform pan in a large baking pan; add 1 in.of hot water to larger pan.
Bake at 3250 for 50-60 minutes or until center is just set and top appears dull.
Remove springform pan from water bath.
Cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of the pan to loosen; cool lhour longer.
Remove sides of pan.
Before serving, prepare the topping mix according to package directions.
Garnish cheesecake with whipped topping; drizzle with caramel topping.