Time 4h25m Yield 8 Number Of Ingredients 17 Steps:
To make the crust: 1. Preheat oven to 325°F. Grease an 8-inch spring-form pan. 2. In a medium bowl combine graham cracker crumbs, sugar, salt, cinnamon and melted butter until evenly mixed. Using fingertips, press mixture evenly into bottom of springform pan and up the sides around 2-3 inches all around. 3. Bake for 10 minutes. Set aside and allow to cool. To make the filling: 1. Using an electric mixer or stand mixer fitted with a whisk attachment, beat the mascarpone and cream cheese until smooth. Add the sugar and continue to beat until combined. 2. Add the eggs and vanilla and mix. Add the sour cream and beat until smooth. 3. Pour the cheese mixture into prepared crust and bake for 1 hour. After 1 hour turn off oven, but keep cheesecake in oven to cool slowly. After the additional one hour of cooling, remove cheesecake and chill in fridge at least 3-4 hours or overnight. To make the topping: 1. In a small saucepan combine cherries, sugar, lemon zest, lemon juice, cornstarch, and water. Bring to a boil over medium-high heat. Once it comes to a boil, cook for an additional 1-2 minutes. Remove from heat and cool at room temperature. To assemble: 1. Remove cheesecake carefully from springform pan, using a butter knife or spatula along the edges if necessary. 2. Spoon cherry mixture on top of cheesecake and allow it to drip slightly over the sides. Slice and serve Recipes published in JOY of KOSHER with Jamie Geller Magazine Summer 2014 SUBSCRIBE NOW
Time 45m Yield 8 servings Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F. Line a baking pan with parchment paper. Stir the mascarpone, Parmesan and egg yolk together in a bowl with a large pinch of salt and a few grinds of black pepper. Unroll the pie crusts and cut out 8 rounds with a 4 1/2-inch round cookie cutter. Lay out the rounds on a work surface and drop a level tablespoon of the cheese mixture onto the center of each, spreading just enough to leave a 1/4-inch border. Arrange the tomatoes on top of the cheese in the center of the tarts (about 6 halves per tart), leaving about a 1/4-inch cheese border. Fold and crimp the edges of the crust just over the cheese but leaving the tomatoes uncovered. Top the tomatoes with the shallot and thyme, drizzle with the olive oil and sprinkle with a pinch of salt and pepper. Transfer the tarts to the prepared baking pan and bake until the crust is golden brown and the tomatoes are wilted and lightly browned in spots, 20 to 25 minutes. Serve warm or at room temperature.
Time 1h Number Of Ingredients 9 Steps:
Make the cherry-port sauce: Bring port and granulated sugar to a boil in a small saucepan. Boil until reduced by one third, about 5 minutes. Stir in cherries. Simmer for 2 minutes. Remove from heat. Let stand, covered, until plump, about 10 minutes. Refrigerate until thick, about 40 minutes. Meanwhile, make the semifreddo: Whisk mascarpone, cream, confectioners’ sugar, and a pinch of salt until medium-stiff peaks form. Fold in chocolate. Spread mixture into a 5-by-9-inch loaf pan; cover with plastic wrap. Freeze until edges beginto harden and semifreddo is very cold, at least 50 minutes. Scoop into 4 serving dishes. Spoon cherry-port sauce over tops. Serve with chocolate wafer cookies.
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.
Time 15m Yield 6 Number Of Ingredients 5 Steps:
Combine mascarpone cheese and confectioners’ sugar in a bowl and beat using an electric mixer until smooth and fluffy. Stir together cream and vanilla extract, add to mascarpone mixture and beat until well combined. Set 4 cherries aside for garnish, and fold the rest into the cream-mascarpone mixture. Fill 4 dessert bowls equally with cream-mascarpone mixture, garnish with a cherry, and refrigerate until serving.
Time 20m Yield 4 servings Number Of Ingredients 9 Steps:
In a large nonreactive bowl, mix cherries, lemon verbena, sugar, mace and wine. Cover tightly, and macerate at least 24 hours. Strain and set aside cherries, reserving juice. Remove lemon verbena leaves from strainer, and add to juice. Put juice in blender, and blend it fine. Strain through medium strainer, pressing to extract all liquid. Pour juice over cherries, reserving 1/4 cup. In small bowl, soften cheese with spatula; slowly stir in reserved juice until mixture is smooth. Combine cream and sugar in another bowl, and beat until soft peaks form. Fold cream into mascarpone. To serve, divide mascarpone into 4 bowls. Pour cherries and juice over cheese. Top each serving with pinch of mace.
More about “cherry mascarpone cheese dessert recipes”
Time 3h10m Yield Makes one 9-inch cake Number Of Ingredients 20 Steps:
Make the crust: Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling. Make the filling: Beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 45 minutes before serving. Make the topping: Bring half the cherries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until cherries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Refrigerate until ready to use. Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake. Cheesecake can be frozen or refrigerated for up to 2 days. Cherry topping can be refrigerated for up to 3 days.
