Mascarpone Cheesecake
Servings:
16
prep time:
45 mins
cook time:
9 hours 15 mins
Total time:
10 hours 0 mins
Ingredients
CHEESECAKE
-
1 ¾ cups chocolate wafers
-
Vermont Creamery Unsalted Cultured Butter, melted
5 tablespoons
-
16 ounces full-fat cream cheese, room temperature
-
Vermont Creamery Mascarpone, room temperature
8 ounces
-
Vermont Creamery Crème Fraîche, room temperature
3 tablespoons
-
¾ cups plus 1 tablespoon granulated sugar
-
1 teaspoon pure vanilla extract
-
3 large eggs, room temperature
POMEGRANATE SYRUP
-
2 cups pomegranate juice
-
3 tablespoons granulated sugar
CREME FRAICHE TOPPING
-
Vermont Creamery Crème Fraîche
¾ cup
-
2 tablespoons powdered sugar
-
1 cup pomegranate seeds, for garnish
Directions
- Move oven rack to lower third position of oven. Heat to 350ºF . Lightly grease side of springform pan; line base with 9-inch parchment paper round. Set aside.
- Combine crushed wafers and melted butter in medium bowl until well mixed. Evenly press mixture into prepared pan along bottom and about 1 1/2 inches up side. Cut 20-inch square aluminum foil. Place springform pan middle of foil. Gently wrap side of pan with foil. Repeat once, creating sturdy, waterproof barrier. Place springform pan in oven 8 minutes. Remove to let cool.
- Reduce oven to 325ºF
- Place cream cheese, mascarpone cheese, 3 tablespoons crème fraîche, 3/4 cup plus 1 tablespoon granulated sugar, and vanilla into standing mixer bowl fitted with paddle attachment. Beat on medium speed 3 minutes or until smooth and no lumps remain. Reduce speed to low. Beat in eggs, 1 at a time until just incorporated. Pour cream cheese mixture into prepared crust. Place pan into roasting pan. Place roasting pan on lowest rack of oven; slowly fill with hot water until water reaches about 1-1 1/2 inches up side of springform pan. Bake 40 minutes or until edges are set, but center is still wobbly.
- Turn off oven. Use handle of wooden spoon to slightly crack open oven door. Leave cheesecake in oven 1 hour to finish baking.
- Carefully remove cheesecake from roasting pan; discard foil. Cover cheesecake with plastic food wrap; place in refrigerator. Cool 5 hours or up to overnight.
- Meanwhile, place pomegranate juice and 3 tablespoons granulated sugar in saucepan. Gently simmer 30-35 minutes or until syrup is slightly thick and reduced to 2/3 cup. Place syrup in airtight container. Store in refrigerator to cool completely.
- At serving time, remove cheesecake from refrigerator; let it to come to room temperature. Whisk together 3/4 cup crème fraîche and powdered sugar in small bowl until smooth. Spread crème fraîche over top of cheesecake, garnish with pomegranate seeds. Drizzle each slice with pomegranate syrup to serve.
