BLUEBERRY MASCARPONE CHEESECAKE
My grandmother Alma made the best cheesecakes on the planet, including a white chocolate cheesecake that was to die for. My grandmother used Philly cream cheese, but I also add mascarpone to my cheesecake, for a flavor that is a little lighter and less sweet, yet still rich and delicious.
Provided by Cat Cora
Categories dessert
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F and position a rack in the middle. Butter a 9-by-2-inch round cake pan or a 9-inch springform pan and dust with sugar, tilting the pan to coat and discarding any excess.
- In a large bowl, with an electric mixer on medium speed, beat the mascarpone, cream cheese, 3/4 cup sugar, 1 teaspoon of the lemon zest, lemon juice, and vanilla until smooth, about 2 minutes, scraping down the sides of the bowl once. Add the eggs, one at a time, beating well after each addition. Turn the mixer to low and add the flour, scraping the bowl to make sure it is incorporated.
- Pour the batter into the pan. Bake until the top of the cake is a deep golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool in its pan on a rack for 15 to 20 minutes. Run a knife around the sides of the cheesecake. If using a cake pan, invert a serving plate over the pan and reinvert the cheesecake on the plate. If using a springform pan, remove the sides and set the bottom on a serving plate. Let cool completely.
- In a medium bowl, mix the blueberries with the 2 tablespoons sugar and the remaining 1 teaspoon lemon zest. If using fresh berries, crush a few with the back of a spoon to encourage juices to form. (Taste the fruit; if it's too tart, add another teaspoon of sugar.)
- When ready to serve, dust the cheesecake with confectioners' sugar, if using, and spoon the blueberries over the cheesecake. Cut and serve with a dollop of whipped cream or creme fraiche, if you like.
BLUEBERRY MASCARPONE CHEESE TARTS
Make and share this Blueberry Mascarpone Cheese Tarts recipe from Food.com.
Provided by Montana Heart Song
Categories Tarts
Time 2m
Yield 24 dessert tarts, 12-24 serving(s)
Number Of Ingredients 12
Steps:
- Place phyllo dough between dampened kitchen towels.
- Brush on melted butter on 8 sheets of phyllo dough.
- Stack and cut with a sharp knife or scissors, six pieces each sheet, 48 pieces.
- Spray tart pan (24 openings) or muffin pan (12) openings with Pam.
- Use two pieces buttered side up in tart pan so it looks like petals on the side of each opening.
- Use 4 pieces if using a muffin pan with 12 opening. (Muffin pans are deeper). Lay each piece at any angle butter side up, looks like petals.
- Preheat oven 400*.
- Sprinkle dry beans in the bottom of each opening.
- Bake 6 minutes for tart pan. Bake 8 minutes for muffin pan. Watch, when edges turn brown remove from oven. (Some ovens are hotter than others.).
- Take out and cool. When cool remove beans and and set aside for reuse.
- Mix milk with packets of Splenda in a small bowl.
- Add splenda and milk mixture with mascarpone cheese.
- Add in 1/4 cup milk.
- Fold in Cool Whip.
- Gently fold in blueberries and nutmeg.
- Remove phyllo dough cups and place on serving platters.
- Fill cups to the desired height.
- Serve on chill before serving.
- Right before serving sprinkle crushed graham crackers.
Nutrition Facts : Calories 299.9, Fat 17.7, SaturatedFat 11.8, Cholesterol 21.3, Sodium 244.7, Carbohydrate 33, Fiber 1.7, Sugar 12.8, Protein 3.5
BLUEBERRY AND MASCARPONE TURNOVERS
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 12 turnovers
Number Of Ingredients 9
Steps:
- Special equipment: a 3 1/2-inch round cookie cutter
- Line a baking sheet with parchment paper. Set aside.
- In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries.
- Using a 3 1/2-inch round cookie cutter, cut the pie dough into 12 circles. Place the dough on the prepared baking sheet. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Place about 1 1/2 teaspoons of the cheese mixture in the center of the dough. Fold the dough in half to enclose the filling and pinch the edges to seal. Using the tines of a fork, gently crimp the sealed edges. Refrigerate for 10 minutes.
- While the pastry is chilling: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Fry the turnovers for 1 to 1 1/2 minutes until golden. Drain on paper towels and sprinkle with sugar while still hot. Cool for at least 10 minutes before serving.
MEYER LEMON AND BLUEBERRY CHEESE TART
Luscious lemon cheese filling with blueberry topping.
Provided by dana
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 16
Number Of Ingredients 8
Steps:
- Thoroughly mix crushed lemon cookies and butter together in a bowl.
- Press cookie mixture into the bottom of an 8-inch springform pan.
- Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.
- Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.
- Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.
- Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.
- Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.
Nutrition Facts : Calories 197.6 calories, Carbohydrate 22.8 g, Cholesterol 25.6 mg, Fat 11.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 6.8 g, Sodium 58.6 mg, Sugar 14.8 g
BERRY TART WITH MASCARPONE CREAM
Categories Berry Cheese Dessert Bake Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- On a floured surface with a floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick) and fit into a 9-inch tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and with a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes and carefully remove foil and weights or rice. Bake shell until golden, about 10 minutes more, and cool completely in pan on a rack. Shell may be made 1 day ahead and kept in pan, loosely covered, at room temperature.
- In a bowl with a whisk or an electric mixer beat together mascarpone, cream, and sugar until mixture holds stiff peaks. Spoon mixture into shell, spreading evenly.
- Quarter strawberries and in a large bowl combine with remaining berries. In a small saucepan simmer marmalade and liqueur, stirring, until reduced to about 3 tablespoons and pour over berries. With a rubber spatula gently stir berries to coat evenly. Mound berries decoratively on mascarpone cream. Tart may be assembled 2 hours ahead and chilled. Bring tart to room temperature and remove side of pan before serving.
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FRUIT TARTS WITH MASCARPONE (20 MIN NO-BAKE RECIPE!)
From chefsavvy.com
4.5/5 (2)Total Time 20 minsCategory DessertCalories 643 per serving
- Add the graham cracker, butter and sugar to a medium bowl. Mix until the texture is similar to wet sand. Divide the crust between the tarts or use 1 regular pie pan instead. Press the crust down firmly and refrigerate for 1-2 hours to set. If you want to bake the crust place it in a 375 degree oven for 5-6 minutes or until golden brown.
- To assemble the filling add heavy cream to a stand mixer with the whisk attachment. Whip until cream forms soft peaks. Take out of the bowl and set aside.
- In the same bowl add the mascarpone cheese, sugar and vanilla to the stand mixer with the whisk attachment. Whisk until smooth and lump free.
BLUEBERRY LEMON MASCARPONE TART - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
Ratings 9Category DessertCuisine ItalianTotal Time 45 mins
- To make the crust, preheat oven to 350 degrees. In a bowl, stir together the flour, sugar, and kosher salt. Pour in the olive oil and use a fork to mix the dough together. (No need to chill the dough).
- Place the crust dough into the tart pan and use your fingers to press the dough to the fit the pan, coming all the way up the sides of the pan. Bake for 22-25 minutes, or until the dough is baked and light golden brown in color. Set aside to cool.
- For the filling, cream together the mascarpone, powdered sugar, vanilla, and zest of one lemon. Spread evenly in the cooled tart crust. Place in refigerator to chill.
- For the topping, bring the blueberries, water, and sugar to a low boil in a saucepan over medium heat. Reduce heat and simmer for 2-3 minutes, until the blueberries have popped. In a small bowl, whisk together the cornstarch and juice of one lemon. Pour the cornstarch mixture into the saucepan and stir for another minute. Let the blueberry sauce cool completely.
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