A couple of posts ago, I wrote about my new springform pan. I also received some wonderful suggestions for good cheesecake recipes. On Thursday, Monsieur Titi and I had our joint birthday party. Here's the cheesecake I made. I want to thank NADEGE for her recommendation! After my hesitations about making a cheesecake, I realized that it's really easier than you'd think.
I made a few tiny modifications to the recipe but basically followed it. The results were fantastic! Our family was "bluffées" or really amazed at the cake. You'll see the recipe below.
|Served with strawberries|
Mascarpone Cheesecake with McVittie’s Crust
200 grams McVittie’s Original biscuits (these are the closest thing to graham crackers that I've found in France)
100 grams butter
500 grams cream cheese
500 grams mascarpone
1-1/4 Cup sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs or 6 medium eggs
Preheat oven to 175°C (350°F). Remove all ingredients from refrigerator so they are at room temperature.
Tightly wrap the outside of a 9-inch springform pan with 3 layers of heavy-duty tin foil. Butter the inside of the pan and cover the bottom with cooking paper.
Crush the McVittie’s biscuits in a plastic bag with a rolling pin. Mix with softened butter. Press this mixture onto the bottom of the prepared pan, but not on the sides. Bake crust for about 12 minutes. Let cool.
Decrease oven temperature to 165°C or 325°F. Bring a pot of water to a slow boil.
For the filling: Using an electric mixer, beat the cream cheese, mascarpone and sugar in a large bowl until smooth. Beat in the lemon juice and vanilla. Add the eggs, one at a time, beating just until blended after each egg.
Pour the cheesecake mixture into the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour (in a ventilated heat oven). The cake will become firm as it cools. Take springform pan out of the roasting pan, and set the roasting pan aside. Place springform pan into oven, turn off heat. Leave door open. Let cool for 1 hour.
Take pan out of the oven and remove foil. Let cool completely on a wire rack. Refrigerate (covered in foil) at least 8 hours and up to 2 days. Serve at room temperature.