Yield: 9-in cake, 8 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Rest Time: 4 hours
RMR recently got an email from Katrina G, asking for an improvement on her cheesecake recipe. The problem was that her cheesecake always browned too heavily and cracked on the top, while ending up too dense in the center. The trick we tell everyone making a cheesecake is to create two layers of crust which protects the top from overcooking and always leaves you with a nice presentation. By adding more liquid components such as the condensed milk and mascarpone for a tangy flavor the density of the cream cheese is reduced and your cake ends up with a more complex flavor. We love topping cheesecake with fresh fruit sauces so feel free to use whatever is fresh at the market, we are just coming into full blueberry season so it seemed like a great fit . This is a perfect dessert for your family or to serve a party on a warm summer night, we hope you enjoy.
1 lb 8 oz cream cheese
4 oz (1/2 cup) condensed milk
8 oz mascarpone cheese
1 tsp vanilla extract
3/4 cup sugar
1/4 cup heavy cream
3 egg yolks
2 cups ap flour
2 cups brown sugar
3 cups crushed graham cracker
1 tsp salt
1 tsp cinnamon
2 sticks cold butter, cubed
1. Begin the cheesecake batter by adding the cream cheese,condensed milk, and mascarpone to a mixer and whip on medium speed using either a whisk or paddle attachment.
2. When the cheese mixture is light and fluffy add the vanilla extract, sugar, heavy cream, and yolks; blend on medium until smooth. Let stand until ready to fill.
3. Start the crust by crushing the graham crackers either by hand or in a food processor. Once crushed combine all the dry ingredients in a bowl or in the bowl of the food processor.
4. With the food processor running or using a hand mixer slowly add the butter cubes until a large sand texture is achieved.
5. Line a 9-inch spring-form pan with half of the crumb mixture pressing into an even 1/4 inch layer.
6. Pour the batter into the pan to reach jujst 1/4 inch below the rim of the pan
7. Melt the remaining cubes of butter and mix with the remaining crust to create large chunks. Sprinkle the new crust mixture on top of the batter lightly to make a 1/4 inch thick layer.
8. Place the spring-from pan in a large roasting dish and pour in boiling water until it comes halfway up the sides of the cheesecake. Bake at 300 F for 45 minutes until the cheesecake still jiggles a little in the center but is mostly set.
9. Remove from the water bath and refrigerate for at least four hours until fully cooled and firmed. To remove from the pan unlock the spring and use a thin spatula to run around the rim of the cheesecake.
10. Slice with a knife dipped in hot water and serve with a ladle of warm blueberry sauce.
2 cups blueberries
1 Tbsp lemon zest
1 Tbsp lemon juice
1/2 cup sugar
Combine all ingredients in a small sauce pot and simmer over low heat until the berries start to pop and release their juice. Cook for five minutes until the sauce comes together and thickens. Let cool slightly before serving over cheesecake
Mascarpone is a soft spreadable Italian cheese made from cream. It has a tangy flavor and is used in this recipe to balance the richness of the cream cheese and sweetness of the sugar. In many other recipes this is usually done with sour cream, which can be substituted if mascarpone is not available.
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