MASCARPONE CHEESECAKE WITH HONEY ALMOND CRUST

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Crust:
  • 1 cup All-Purpose Flour
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda
  • ¼ tsp Salt
  • ¼ cup Vegetable oil
  • ¼ cup Honey
  • ¼ cup Sugar
  • 1 ea Egg
  • 1 tsp Grated Lemon Peel
  • ½ tsp Vanilla Extract
  • ¾ cup Almonds, toasted lightly and ground to small pieces
  • Filling:
  • 1 pound Mascarpone Cheese, room temperature
  • 1 pound Cream Cheese, room temperature
  • 1 ¼ cups Sugar
  • 2 tsp Lemon Juice
  • 1 tsp Vanilla Extract
  • 4 ea Eggs, room temperature
  • Garnish:
  • 1 quart Strawberries, hulled and quartered
  • ½ cup Balsamic Vinegar
  • ¼ cup Sugar

Directions

  • Prepare the Crust: Preheat oven to 350ºF. Spray the Baker’s Edge with non-stick cooking spray.
  • Combine the flour, baking powder, baking soda, and salt in a small bowl.
  • Whisk the oil, honey, sugar, egg, lemon peel
  • and vanilla extract in a large bowl until smooth.
  • Stir in the flour mixture and then nuts just until combined. Pour the batter into the bottom of the pan and spread evenly. *Tip – In order to keep your batter from sticking to your rubber spatula when spreading it in the pan, spray it first with non-stick cooking spray.
  • Bake the crust 20 minutes and then cool.
  • Prepare the Filling: Decrease the oven to 325ºF. In a large bowl of an electric mixer, beat the mascarpone cheese, cream
  • cheese, and sugar until smooth. Beat in the lemon juice and vanilla extract.
  • Add the eggs one at a time, beating just until blended. Scrape the bowl between each addition of an egg.
  • Pour mixture over the cooled crust and bake about 45 minutes or until the filling moves slightly when the pan is shaken.
  • Cool the cheesecake to room temperature and then refrigerate at least 4 hours before serving.
  • Prepare the Garnish and Serve: Combine the strawberries, balsamic vinegar, and sugar and leave at room temperature for 30 minutes prior to service. Serve with the cooled cheesecake.
  • For elegant plating, remove a square serving and slice in half to create 2 small wedges (see the photo).

Notes

This recipe was written for use with an Edge Brownie Pan or a standard 9" x 13" baking pan.

Categories: Brownie  Cheesecake  Dessert 

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