Best Blackcurrant Mascarpone Cheesecake Recipes
MASCARPONE CHEESECAKE
This rich dessert is sure to delight with its creamy filling, whipped topping and sweet caramel drizzle. It makes an ideal ending to a special meal. -Deanna Polito-Laughinghouse, Raleigh, North Carolina
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 470 calories, Fat 36g fat (20g saturated fat), Cholesterol 168mg cholesterol, Sodium 217mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 8g protein.
BLACK CURRANT CHEESECAKE
This is a delicious dessert, again it was one I trialed last year in a food tech lesson, so I had an hour to make the whole thing and it really does need longer to chill for it to set properly. The design brief was to make the food healthier, so I had to lower salt, fat and sugar content and raise fibre, however this still tastes great. (It's hard to make cheesecake healthy!) The blackcurrants give it a wonderful flavour, I defrosted and used up berries I'd picked the previous year, frozen and forgotten about. I served this in clear individual ramekins so you can see the layers of base and topping, it looks brilliant! Yum Yum Yum. =)
Provided by Pearly Toes
Categories Cheesecake
Time 45m
Yield 4-6 indiviual cheesecakes, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put a pan on low heat and melt the butter.
- Take the pan off the heat and stir in the biscuit crumbs and the ground almonds.
- Spread the biscuity base mixture, covering the bottom of each ramekin, smooth down.
- Put in fridge to cool.
- Pour the double cream into a bowl and whisk until stiff but don't let curdle.
- Stir in the cream cheese.
- Combine most of the sieved blackcurrants until it all turns a rich purple colour and reaches a fairly thick consistency.
- Fetch the bases from the fridge and pour in a thin layer of the pureed blackcurrants then evenly fill the ramekins up to the rim with the cheese cake topping.
- Smooth off the top with a palette knife and carefully marble in whatever remains of the blackcurrant puree.
- Slice up the Kiwi and serve with kiwi and a few whole black currants.
- Return to fridge until ready to serve.
- Consume!
Nutrition Facts : Calories 598.6, Fat 45.1, SaturatedFat 25.4, Cholesterol 125.3, Sodium 463.8, Carbohydrate 41.7, Fiber 0.9, Sugar 12.9, Protein 10.4
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