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 - 82% Butterfat
5 tablespoons melted
-
16 ounces full fat cream cheese, room temperature
-
Vermont Creamery Mascarpone
8 ounces room temperature
-
Vermont Creamery Crème Fraîche
3 tablespoons room temperature
-
¾ cup granulated sugar, plus 1 tablespoon
-
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 350º . Lightly grease sides of springform pan and line base with a 9-inch parchment paper round. Set aside
- Combine crushed cookie wafers and 5 tablespoons melted butter in medium bowl until well mixed. Evenly press mixture into springform pan along bottom and about 1 1/2 inches up sides. Cut a large square of aluminum foil (about 20 x 20). Place springform pan in the middle. Gently wrap sides of pan with foil. Repeat, creating a sturdy, waterproof barrier. Place springform pan in oven 8 minutes. Remove and let cool
- Reduce oven temperature to 325º
- Place cream cheese, mascarpone cheese, 3 tablespoons creme fraîche, sugar, and vanilla into standing mixer bowl fitted with a paddle attachment. Beat on medium speed about 3 minutes or until smooth and no lumps remain. On the lowest speed, beat in eggs one at a time until just incorporated. Pour cheese mixture into prepared crust. Place pan into a roasting pan. Place roasting pan on the lowest rack of oven and slowly fill with hot water until it reaches about 1 to 1 1/2 inches up sides of springform pan. Bake 40 minutes or until edges are set, but center is still wobbly
- After 40 minutes, turn off oven. Use handle of a wooden spoon to slightly crack open oven door. Leave cheesecake in oven for 1 hour to finish baking
- Carefully remove cheesecake from roasting pan; discard foil. Cover cheesecake with plastic food wrap and place in refrigerator. Cool 5 hours or overnight
- Meanwhile, place 2 cups pomegranate juice and 2 tablespoons sugar in saucepan. Gently simmer for 30-35 minutes or until syrup is slightly thick and has reduced to 2/3 cup. Place syrup in airtight container. Store in refrigerator to cool completely
- At serving time, remove cheesecake from refrigerator and allow it to come to room temperature. Whisk together 3/4 cup creme fraîche and 2 tablespoons powdered sugar in small bowl until smooth. Spread creme fraîche over top of cheesecake, then garnish with pomegranate seeds. Drizzle each slice with pomegranate syrup and enjoy!
