Fresh Peach and Mascarpone Cheesecake


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Member since 2006
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Serves 12 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1/2 cup graham cracker crumbs
1/2 cup ground hazelnuts
1/4 cup (2 ounces) melted butter
2 pounds softened cream cheese
1 cup yogurt cheese
1-1/2 cups Mascarpone cheese
2 eggs
2 cups sugar
1 tablespoon vanilla
1 tablespoon Marsala wine
1 tablespoon orange juice


Directions

Preheat oven to 350 degrees. Grease the sides of a 9-inch springform pan with butter. In a bowl combine the graham cracker crumbs, hazelnuts, and melted butter until well blended and press into the bottom of the


springform pan.


In another bowl beat the cream cheese until smooth and creamy. Beat in the yogurt cheese, mascarpone, eggs, sugar, and continue beating until the mixture is very smooth, about 5 minutes. Add the vanilla, Marsala and orange juice and beat until incorporated, 1 minute.


Pour the filling into the prepared crust, and bake until brown and springy-firm, about 1-1/2 hours.


Allow to cool for 4 hours.


Serve with peach coulis.


Peach Coulis:


4 cups sliced fresh peaches


1 cup sugar


1/2 teaspoon cinnamon


1/2 teaspoon vanilla


Combine all in a small saucepan and cook over low heat for 15 minutes, allowing it to form its own syrup.


Cool and place in a blender until well blended. Top either the whole cheesecake or individual slices with this topping.


Garnish:


4 peach slices for garnish


4 mint sprigs for garnish


Powdered sugar for garnish


Garnish with fresh peach slices, mint and powdered sugar.


Questions, Comments & Reviews



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