MASCARPONE CHEESECAKE
This rich dessert is sure to delight with its creamy filling, whipped topping and sweet caramel drizzle. It makes an ideal ending to a special meal. -Deanna Polito-Laughinghouse, Raleigh, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., For filling, in a large 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 325° 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 pan to loosen; cool 1 hour longer., Refrigerate overnight. Remove sides of pan. Before serving, prepare topping mix according to package directions. Garnish cheesecake with whipped topping; drizzle with caramel. Refrigerate leftovers.
Nutrition Facts : Calories 470 calories, Fat 36g fat (20g saturated fat), Cholesterol 168mg cholesterol, Sodium 217mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 8g protein.
MASCARPONE CHEESECAKE W. CANDIED PECANS AND DULCE DE LECHE SAUCE
"Dulce de leche is a soft milk-caramel confection that is yet again one of the year's top flavors. If you don't have time to make the sauce, look for it with the ice cream toppings at the market. Note that the baked cheesecake must be chilled overnight before serving." From Epicurious.Com.
Provided by foodiequeen
Categories Cheesecake
Time 3h
Yield 14 serving(s)
Number Of Ingredients 18
Steps:
- For crust:.
- Preheat oven to 350°F.
- Finely grine pecans in processor.
- Mix butter, flour, ground pecans, sugar and vanilla essence.
- Press into greased 9" springform pan.
- For filling:.
- Using electric mixer, beat cream cheese in large bowl until smooth.
- Add mascarpone and flour; beat until smooth, occasionally scraping down sides of bowl with rubber spatula.
- Gradually add sugar and beat until smooth. Beat in vanilla and lemon juice.
- Add eggs 1 at a time, beating just until blended after each addition.
- Pour filling over crust in the springform pan.
- Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan.
- Bake cheesecake until top is golden and cake is almost set (center 2 inches will still move slightly when pan is gently shaken), about 1 hour 15 minutes.
- Meanwhile --
- For candied pecans:.
- Line baking sheet with foil; spray with nonstick spray.
- Combine sugar, and water in heavy small saucepan.
- Stir over medium-low heat until sugar dissolves.
- Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes.
- Remove from heat.
- Immediately stir in pecans. Quickly pour mixture out onto prepared baking sheet. Working quickly and using 2 forks, separate pecans into individual halves. Cool completely.
- Break candied pecans apart, leaving each pecan half intact with some candied caramel attached.
- (Can be made 1 week ahead. Store airtight at room temperature. Makes about 1 cup.).
- (Can toast pecans at 350°F for 5-7 minutes first before stirring them into caramel).
- For dulce de leche sauce:.
- Combine whipping cream and brown sugar in heavy medium saucepan.
- Stir over medium heat until sugar dissolves.
- Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes.
- Stir in sweetened condensed milk.
- (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat just until warm and pourable. Makes about 1 1/3 cups.).
- Cool cake on rack 1 hour.
- Refrigerate uncovered overnight.
- (Can be made 2 days ahead. Cover and keep refrigerated.).
- Arrange Candied Pecans decoratively atop cake. Cut cake into wedges. Serve with Dulce de Leche Sauce.
- *Italian cream cheese, available at Italian markets and many supermarkets.
Nutrition Facts : Calories 519.5, Fat 29.5, SaturatedFat 15, Cholesterol 131.6, Sodium 119.6, Carbohydrate 59.7, Fiber 1, Sugar 50.2, Protein 6.6
LAYERED TURTLE CHEESECAKE
After receiving a request for a special turtle cheesecake and not finding a good recipe, I created my own. Everyone is thrilled with the results and this cheesecake remains a favorite at the coffee shop where I work. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust., In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight., For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. , Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving.
Nutrition Facts : Calories 664 calories, Fat 46g fat (25g saturated fat), Cholesterol 182mg cholesterol, Sodium 330mg sodium, Carbohydrate 55g carbohydrate (36g sugars, Fiber 2g fiber), Protein 11g protein.
REAL MEXICAN CAJETA (GOAT'S MILK CARAMEL OR DULCE DE LECHE)
Make and share this Real Mexican Cajeta (Goat's Milk Caramel or Dulce De Leche) recipe from Food.com.
Provided by Raquel Grinnell
Categories Sauces
Time 6m
Yield 1 1/2 quarts, 96 serving(s)
Number Of Ingredients 4
Steps:
- In a large, heavy pot (not iron), combine the milk, sugar, and vanilla, and place over medium heat. Stir regularly until the milk comes to a simmer and sugar is dissolved. Remove the pot from the heat and add dissolved baking soda; it will bubble up at this point, especially with goat's milk. When the bubbles have subsided, return it to the heat.
- Adjust heat so that the mixture is simmering briskly but not boiling. Cook, stirring regularly, until the mixture turns pale golden, about one hour.
- You will now need to stir the milk more regularly as it begins to thicken and turns a caramel-brown color. Don't allow the milk to stick to the bottom of the pot. You can drop a few drops into a small glass of water. If a soft ball forms, the cajeta is ready.
- If you take the pot off the heat and allow the cajeta to cool, it should be a medium-thick sauce. If it's too thick, add hot water, 1 tablespoon at a time until it is the proper consistency. If it is too thin, return to the heat until it thickens.
- When the cajeta is cool, remove the vanilla bean. Strain the cajeta through a fine mesh strainer into a bowl or wide-mouthed jar, then scrape the seeds from the vanilla bean into the cajeta. Refrigerate until ready to use. Cajeta is best served warm.
DULCE DE LECHE CHEESECAKE
I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. -Sonia Lipham, Ranburne, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 in. up sides of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull. , Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour., In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. , In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake.
Nutrition Facts : Calories 468 calories, Fat 28g fat (16g saturated fat), Cholesterol 104mg cholesterol, Sodium 327mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.
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