Mascarpone Cheesecake
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Crust:
1 cup gingersnap cookies crushed
3 tablespoons sugar
4 tablespoons butter melted
Filling:
3 large egg whites at room temp
1/3 cup sugar
2 8 oz packages cream cheese softened
1/3 cup honey
1/2 cup mascarpone cheese
1 teaspoon vanilla extract
Glaze:
1 cup sour cream
1 tablespoon sugar
1 teaspoon vanilla extract
fresh raspberries for garnish
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Heat oven to 325
grease and flour a 9 inch springform pan. combine crumbs and sugar
in a bowl and add
butter stir until evenly moistened. Pat crumbs evenly on bottom
of prepared pan.
Freeze 10 minutes.
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Beat egg whites in mixer bowl at medium speed till foamy. Gradually
beat in sugar, then
gradually increase speed to medium high and beat till stiff peaks
form. set aside.
beat cream cheese and honey in large mixer bowl till smooth, beat
in mascarpone and
vanilla, gently fold in egg whites, 1/3 at a time just till blended.
pour batter over
crust smoothing top. Bake for 50 to 55 minutes till cake barely
jiggles in center.
remove from oven and reduce temp to 300.
Glaze: Combine sour cream, sugar, and vanilla in bowl and
immediately drop by tablespoons over top of cake then spread. return to
oven and bake 5 minutes more.
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Cool completely on wire rack. refrigerate 3 hours or overnight.
run a knife
alongside of pan to loosen. remove ring and garnish.
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