Best Cherry Mascarpone Cheese Dessert Recipes

CHERRY CREAM CHEESE DESSERT

Steps:

• In a small bowl, combine the cracker crumbs, sugar and butter. Divide among 8 dessert dishes, about 4 rounded teaspoonfuls in each., In a small bowl, beat cream cheese until smooth. Gradually add milk until blended. Beat in lemon juice and vanilla. Spoon 1/4 cup into each dish. Top with pie filling, about 1/4 cup in each.

CHERRY MASCARPONE CHEESECAKE

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

CHERRY CREAM CHEESE DESSERT

Steps:

• Combine shortbread cookie crumbs, butter, and sugar in a small bowl; set aside.
• Combine cream cheese, yogurt, condensed milk, lemon juice, almond extract, and a pinch of salt in a bowl. Using an electric mixer, beat until smooth.
• Add about 1 tablespoon of cookie mixture to the bottom of four 8-ounce canning jars or small dessert dishes. Spoon or pipe in a layer of the cream cheese mixture, followed by a layer of cherry pie filling. Repeat this layering once more.
• Move desserts to the refrigerator to chill for at least 30 minutes or longer before serving.

CHERRY, ALMOND & LEMON MASCARPONE TART

Steps:

• Roll out the pastry on a lightly floured surface to just thinner than a £1 coin. Use to line a 22cm loose-bottomed tart tin, leaving an overhang on the sides. Leave to chill in the fridge on a baking sheet. To make the frangipane, whizz everything together in a food processor until combined.
• Heat oven to 200C/180C fan/gas 6 and line the tart case with baking parchment and beans. Bake for 20 mins, then remove parchment and beans, lightly prick the base with a fork and continue to bake for 10 mins until pale biscuity. Spread the frangipane over the base and return to the oven for 15 mins until cooked. Remove from the oven, trim the sides of the pastry and leave to cool completely.
• Beat the mascarpone with the lemon zest and juice and the icing sugar. Spread over the frangipane. Arrange the cherries on top, dust heavily with icing sugar, remove from the tin and serve.