Mascarpone Cheesecake
By: Deanna
Published: Thursday, December 10, 2009 - 5:31pm

Ingredients




Crust:

3/4 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:

2 packages (8 ounces each) cream cheese, softened
2 ounces cartons (8  each) Mascarpone cheese
1 cup sugar
1 tablespoon lemon juice
1 tablespoon vanilla extract
4 eggs, lightly beaten
TOPPING:

1 envelope whipped topping mix
1 tablespoon caramel ice cream topping

Preparation

1 Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. 2 In a small bowl, combine cracker crumbs and sugar; stir in butter. 3 Press onto the bottom of prepared pan. 4 Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack. 5 For filling, in a large mixing 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. 6 Bake at 325° for 50-60 minutes or until center is just set and top appears dull. 7 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. 8 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.

About


I entered this recipe in a National, Taste of Home Contest and won 2nd place! It is rich and creamy, so be sure to start with a small piece!

Comments:
Deanna

This recipe came from my blog. Please come and visit!  http://tastenc.blogspot.com/