cheesecake
Nov. 8th, 2020 11:44 pmI made the Food Network's mascarpone cheesecake last night (minus the topping) and it is *amazing*.
This recipe has a subtle flavor balance and changes to it should be undertaken carefully. I did make three small changes: sliced almonds instead of slivered which I thought would toast up better, a little more butter in the crust (perhaps 1.5-2 tbsp instead of 1 tbsp), and a longer cook time (maybe 75 minutes instead of 65) as suggested by some of the reviews on the web site.
The texture is perfect and I credit the mix of cheeses: 8oz Organic Valley cream cheese, 8oz Natures Promise organic cream cheese, and 16oz Galbani imported mascarpone (they also make one in the US which is a completely different cheese). Not wanting to throw off the balance of the recipe I measured out 16oz of the mascarpone from the 500g package. I was also careful to do absolutely as little stirring as possible after the eggs went in, as the recipe suggests. My fears of an uneven texture from that were unfounded.
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ctate, I once had a cheesecake of yours that was even better than this. I don't think I have had any others that beat it.
Meanwhile I have to figure out what to do with an ounce and a half of leftover mascarpone cheese.
This recipe has a subtle flavor balance and changes to it should be undertaken carefully. I did make three small changes: sliced almonds instead of slivered which I thought would toast up better, a little more butter in the crust (perhaps 1.5-2 tbsp instead of 1 tbsp), and a longer cook time (maybe 75 minutes instead of 65) as suggested by some of the reviews on the web site.
The texture is perfect and I credit the mix of cheeses: 8oz Organic Valley cream cheese, 8oz Natures Promise organic cream cheese, and 16oz Galbani imported mascarpone (they also make one in the US which is a completely different cheese). Not wanting to throw off the balance of the recipe I measured out 16oz of the mascarpone from the 500g package. I was also careful to do absolutely as little stirring as possible after the eggs went in, as the recipe suggests. My fears of an uneven texture from that were unfounded.
ctate, I once had a cheesecake of yours that was even better than this. I don't think I have had any others that beat it.Meanwhile I have to figure out what to do with an ounce and a half of leftover mascarpone cheese.
