Sweets

Mascarpone Cheesecake with Gingersnap Crust

Name: Mascarpone Cheesecake with Gingersnap Crust
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 1 cake
Ingredients: 1 & 1/2 cups finely ground gingersnap crumbs; 1/3 cup granulated sugar; 5 tablespoons salted butter, melted; 2 (8 oz.) packages cream cheese, softened to room temperature; 2 (8 oz.) containers mascarpone cheese, room temperature; 1 1/4 cups granulated sugar; 1/8 teaspoon salt; 2 teaspoons fresh lemon juice; 2 teaspoons pure vanilla extract; 4 large eggs, at room temperature; Honey and fresh figs for topping

1 cake

porcie

1 hour

aktívny čas

2 hours 15 minutes

celkový čas

Začať variť

Ingrediencie

1 & 1/2 cups finely ground gingersnap crumbs

1/3 cup granulated sugar

5 tablespoons salted butter, melted

2 (8 oz.) packages cream cheese, softened to room temperature

2 (8 oz.) containers mascarpone cheese, room temperature

1 1/4 cups granulated sugar

1/8 teaspoon salt

2 teaspoons fresh lemon juice

2 teaspoons pure vanilla extract

4 large eggs, at room temperature

Honey and fresh figs for topping

Postup

Preheat oven to 350 degrees and tightly wrap the outside of a 9-inch springform pan with heavy duty aluminum foil. Wrap 3 times about 3 inches up, making sure to leave no cracks or spaces. Also spray the inside of the pan with non-stick spray. Set aside.

Using a food processor or a ziplock bag, grind the gingersnap cookies down into fine crumbs. If using a ziplock bag, place gingersnaps inside and smash with a rolling pin for several minutes until it becomes fine crumbs.

Combine the gingersnap crumbs, sugar and melted butter in a bowl and press into the bottom of the springform pan (not up the sides).

Bake the crust for 10 minutes then let it cool completely.

Bring the temperature in the oven down to 325 degrees.

In a mixing bowl fitted with a paddle attachment or using a hand mixer, beat the softened cream cheese, softened mascarpone cheese and granulated sugar together for 1-2 minutes, scraping down the sides of the bowl in between. Beat until smooth. Add the salt, lemon juice and vanilla extract and beat again. Add the eggs one at a time, beating after each addition.

Pour this mixture over the cooled crust and smooth out with a rubber spatula. Place the lined springform pan into a slow cooker liner to prevent water from entering the pan and place into a large roasting pan or large skillet. Pour very HOT water into the pan, being careful not to get it into the slow cooker liner or aluminum foil, until it is halfway up the sides of the springform pan.

Bake for 1 hour and 5 minutes or until you gently shake it and it is set on the sides but still jiggles in the center (try not to open the oven door while it’s baking). You don’t want it to be completely set or that means it’s over-baked. Turn oven off and crack the door open to let the cheesecake cool in the oven for 1 hour (this prevents cracking).

Gently remove from oven, carefully remove the layers of foil and let cool for 2 hours on a cooling rack. Chill the cheesecake in the refrigerator for at least 5-8 hours or up to 2 days. Do not remove the cheesecake from the springform pan until it has properly chilled or it will crack.

Once it has been properly chilled, run a sharp knife around the edges of the cheesecake and remove it from the springform pan. Drizzle honey and place cut fresh figs on top for a beautiful presentation. Enjoy!