CREAM CHEESE AND MASCARPONE CHEESECAKE
Do not worry if the cheesecake sinks and cracks while it cools. The stewed fruit will conceal any imperfections.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/2 cup plus 2 tablespoons sugar until light. Add flour, cornmeal, and salt, and mix until well combined. Press mixture onto the bottom and 3/4 of the way up sides of a 10-by-3-inch springform pan to form a neat crust. Place in the oven, and bake until lightly golden, 20 to 25 minutes. Remove pan from oven, and place on a wire rack. Gently press sides of crust back into place if necessary. Let cool to room temperature.
- Reduce oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, mascarpone, and remaining 1 1/4 cups sugar on low speed until smooth and well combined. Add eggs and egg yolk, one at a time, beating on low speed after each addition until combined, scraping down sides of bowl with a rubber spatula as necessary.
- Add cream, vanilla extract, and orange and lemon zests; beat just until combined. Do not overbeat. Pour mixture into cooled shell; place in oven; bake until set but still wobbly in center, 65 to 70 minutes. Turn oven off, and allow cheesecake to sit in the oven 1 hour more. Remove cheesecake from oven, and place on a wire rack to cool. When completely cool, chill at least 2 hours or overnight. Remove outside ring of springform pan.
- Combine stewed rhubarb with raspberries. Spoon fruit over cheesecake immediately before serving.
MASCARPONE CHEESECAKE WITH ALMOND CRUST
Provided by Giada De Laurentiis
Categories dessert
Time 11h45m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat oven to 350 degrees F.
- Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
- For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
- Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
- For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
- Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.
MASCARPONE CHEESECAKE
Provided by Brian Boitano
Categories dessert
Time 1h10m
Yield 1 (9-inch) cake or 24 mini cakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch springform pan or 2 (12-count) mini cheesecake pans with nonstick cooking spray. Wrap the outside of the pan with aluminum foil.
- Add the cookies in a large resealable bag. Cover the bag with a kitchen towel and crush with a rolling pin until the cookies are coarsely ground. In a medium bowl, mix together the cookie crumbs with the melted butter. Press the mixture into the bottom and 1-inch up the sides of the prepared springform pan or mini cheesecake pans. Put on a sheet pan and bake for 5 minutes. Remove from the oven and let cool before adding the cheesecake filling.
- Reduce the oven temperature to 325 degrees F.
- In bowl of a food processor combine the cheeses with the sugar until mix until completely blended. Add the eggs, 1 at time, incorporating completely after each addition. Add a pinch of salt, the almond extract, and orange zest and blend for 10 seconds. Pour the filling into the prepared pan with crust. Put the springform pan into a roasting pan and pour in enough hot water to come 3/4 of the way up the sides the springform pan. If using a springform pan bake for 1 hour, if using mini cheesecake pans bake until completely set, about 25 to 30 minutes. Carefully remove the roasting pan from the oven and transfer the springform pan from the water bath to the counter and let cool completely before removing the cake from the pan. Slice and serve.
MASCARPONE CHEESECAKE
This rich dessert is sure to delight with its creamy filling, whipped topping and sweet caramel drizzle. It makes an ideal ending to a special meal. -Deanna Polito-Laughinghouse, Raleigh, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., For filling, in a large 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., Bake at 325° for 50-60 minutes or until center is just set and top appears dull. 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., 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.
Nutrition Facts : Calories 470 calories, Fat 36g fat (20g saturated fat), Cholesterol 168mg cholesterol, Sodium 217mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 8g protein.
CREAMY CHEESECAKE
This cheesecake is creamier than most cheesecakes, and very easy to make. Use grated lemon zest or 1 teaspoon lemon extract for flavoring.
Provided by Karin Christian
Categories Desserts Cakes Cheesecake Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
- Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.
Nutrition Facts : Calories 280.8 calories, Carbohydrate 25.1 g, Cholesterol 72.6 mg, Fat 18.4 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 9.5 g, Sodium 223.5 mg, Sugar 19.4 g
CHOCOLATE MASCARPONE CHEESECAKE
Rich and Creamy Chocolate Mascarpone Cheesecake!
Provided by Ashley Manila
Categories Dessert
Time 8h45m
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees (F). Wrap a 9" spring form pan VERY well in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray; set aside.
MASCARPONE CHEESECAKE
Arden Zalman of Sebastopol, California, writes: "My husband and I dined at Syrah, in Santa Rosa, California. The food was delicious, the waitstaff was considerate and knowing, and the desserts were absolutely fantastic. They make a mascarpone cheesecake that is a bit of heaven here on earth. Would it be possible to obtain the recipe? I would love to make this dessert for my family and friends."
Categories Cake Cheese Dessert Bake Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 350°F. Butter bottom and side of a 9-inch springform pan.
- Stir together cookie crumbs and butter in a bowl. Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan (about 1 inch thick). Put pan in a shallow baking pan and bake until golden, about 10 minutes. Cool completely on a rack, about 25 minutes. Leave oven on.
- Make filling while crust bakes:
- Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools.) Leave oven on.
- Make topping:
- Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge.
- Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.
CREAM CHEESE MASCARPONE CHEESECAKE
A fabulous Cheesecake recipe that is "dense and creamy". A simply beautiful, smooth top as it is baked in a water bath.
Provided by MaMere
Categories Cheesecake
Time 1h19m
Yield 1 Cheesecake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
- For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
- Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
- *Prep time does not include time for butter, cream cheese or eggs to come to room temperature.
Nutrition Facts : Calories 364, Fat 24.6, SaturatedFat 11.5, Cholesterol 117.2, Sodium 168.6, Carbohydrate 31.3, Fiber 1.2, Sugar 27.1, Protein 6.6
MASCARPONE CHEESECAKE
This is a recipe from a beautiful restaurant named "Syrah" located in Santa Rosa, California. Active time: 30 min Start to finish: 12 hr (includes cooling and chilling)
Provided by Queen uh Cuisine
Categories Cheesecake
Time 12h30m
Yield 1 cheesecake, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 350°F Butter bottom and side of a 9-inch springform pan.
- Stir together cookie crumbs and butter in a bowl. Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan.
- Put pan in a shallow baking pan and bake until golden, about 10 minutes.
- Cool completely on a rack, about 25 minutes. Leave oven on.
- Make filling while crust bakes:
- Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes.
- Add eggs 1 at a time, beating well after each addition.
- Add vanilla, lemon juice, and salt and mix at low speed until combined.
- Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes.
- Cool slightly in springform pan on rack, about 20 minutes.
- (Cheesecake will continue to set as it cools.) Leave oven on.
- Make topping:
- Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge.
- Bake cheesecake until topping is set, about 10 minutes.
- Run a thin knife around edge to help prevent cracking.
- Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.
- NOTES:.
- • Cheesecake can be chilled, loosely covered, up to 3 days.
- • Cut cake with a long, thin sharp knife dipped in a tall glass of hot water.
CREAMY TIRAMISU CHEESECAKE
The Italian word "tiramisu" means "pick-me-up" and refers to a dessert of ladyfinger sponge cake dipped in coffee, embracing mascarpone cheese. Work that in with cream cheese and you have a guaranteed picker-upper that redefines a classic. -Mrs. Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Brush bottom of a 9-in. springform pan with butter; sprinkle evenly with cracker crumbs. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) under and around pan. , Dissolve coffee granules in hot water; cool and set aside. Combine brewed coffee and rum extract; brush over flat sides of split ladyfingers. Arrange ladyfingers, rounded sides out, along sides of prepared pan., Beat cream cheese and sugar until smooth. Beat in cream, sour cream, vanilla and reserved dissolved coffee. Add eggs; beat on low speed just until combined. Pour into prepared pan. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Just before serving, dust cheesecake with cocoa.
Nutrition Facts : Calories 470 calories, Fat 33g fat (20g saturated fat), Cholesterol 185mg cholesterol, Sodium 340mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 0 fiber), Protein 9g protein.
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CREAMY MASCARPONE CHEESECAKE - STAY AT HOME MUM
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2.8/5 (6)Category MainServings 12Total Time 26 mins
- Preheat oven to 180 degrees and prepare a 22-25cm springform pan by buttering the inside. If you're using a water bath, and we recommend it, also wrap the bottom of the pan (outside) with two layers of alfoil. Pop the pan on a baking tray.
- In a bowl, mix together the biscuit crumbs, salt and sugar. Add the melted butter, and stir well until well incorporated. Pour into the pan, and press into an even layer with your fingers across the bottom and halfway up the sides.
- Place the pan into the oven and bake until slightly brown and sweet smelling, for around 10 minutes.
ITALIAN MASCARPONE AND RICOTTA CHEESECAKE - MIGHTY MRS
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Ratings 6Calories 620 per servingCategory Desserts
- For the crust: Grind oatmeal bars and almonds together using food processor or a mortar and pestle. Add melted butter and salt and press into bottom of a completely greased springform pan.
- Bake for 10 minutes at 325˚. Let cool. Mix sugar and flour together and sprinkle over top of crust. (This prevents crust from getting soggy)
- Prepare the water bath: wrap the bottom of your springform pan with a single sheet of foil, going all the way up the sides and fold over along the top edge or the springform pan. This will block water from coming in. Place the springform pan into a roasting pan and set aside.
FOUR SEASON MASCARPONE CHEESECAKE RECIPE - VERMONT CREAMERY
From vermontcreamery.com
Servings 12Total Time 10 hrs 50 mins
- Heat oven to 350°F. Tightly wrap outside of 9-inch springform pan with aluminum foil and set aside.
- Place crumbs and butter in food processor bowl; pulse until mixture is the texture of rough cornmeal. Press crumb mixture into bottom of pan and one-third of the way up sides of pan. Bake 10-12 minutes or until light brown. Cool to room temperature.
- Using an electric mixer, beat mascarpone and sugar in large bowl on medium speed for just a few minutes, until light and fluffy. Continue to mix on low, adding eggs, one at a time, and the yolks until incorporated. Mix in vanilla.
- Scrape down sides of bowl with a rubber spatula. Mix on medium for 30 seconds. Pour filling into pan with cooled crust. Place pan into large roasting pan. Pour enough warm water into roasting pan to come halfway up the sides of springform pan.
EASY NO BAKE CHEESECAKE RECIPE - BBC FOOD
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Cuisine AmericanCategory DessertsServings 10-12
MASCARPONE - WIKIPEDIA
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Country of origin ItalyTexture SoftSource of milk Cow
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25 MASCARPONE DESSERTS YOU'LL ADORE - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
5/5 (3)Published 2021-02-26Category Desserts, Recipe Roundup
- Whipped Mascarpone with Honey. The beauty of mascarpone is that you can eat it right from the tub. Unlike cream cheese, it has a smooth and yogurt-like texture that’s naturally sweet.
- Fresh Berries with Honey Lemon Mascarpone Cream. You’ve likely had a similar parfait made with whipped cream or Greek yogurt. Both are light and delicious, but using mascarpone gives it a velvety push you will love.
- Lemon Mascarpone Layer Cake. As a baker and all-around cake lover, I love finding new ways to make and decorate cakes. The truth is, not everyone likes overly sweetened frosting.
- Lemon Mascarpone Blondies. I can’t decide what I enjoy more here, the flavor or the texture! For me, a blondie should be thick and chewy and melt-in-your-mouth sweet.
- Grilled Figs with Honeyed Mascarpone. Figs can be finicky little fruit. Some can be plump, juicy, and bursting with flavor, and other times, you’re left wanting more.
- No-Bake Cheesecake with Strawberries. Ok, so I have to admit that I’m a bit of a cheesecake fanatic and think baked cheesecakes are quite possibly, the best food on earth.
- Mascarpone Cherry Tart. This simple tart is rich, creamy, and so easy to modify. Not a fan of cherries? Try using mixed berries instead! I’m a massive fan of the pretzel crust here (and always, to be honest!)
- Trifle Desserts with Mascarpone and Cherries. Using whipped cream is such an easy way to add a layer of light sweetness to a trifle. But I do miss that deeper texture you get from something like yogurt.
- Mascarpone Mixed Berry Cake. You can make this cake in a baking pan, but I really love the rustic look that results from baking in a skillet. The mascarpone here will act like sour cream, adding much-needed moisture and a creamy flavor to pair with the tart berries.
- Strawberry Mascarpone Cinnamon Raisin Breakfast Toast. Toast is such an underrated snack. What’s better than warm and crunchy bread, am I right? But we usually layer it with avocado or salty ham.
11 CREAMY MASCARPONE DESSERTS - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 4 mins
- Sweet Honey and Mascarpone Dessert. Because it has such a creamy, sweet and tangy flavor, mascarpone cheese hardly needs much to make a lovely dessert. Simply drizzle it with a little honey, stir in some lemon zest and cinnamon, and you have a delightful spread that you can enjoy on its own or as a dip for fruit or small cookies.
- Lemon Mascarpone Layer Cake. Sour lemons and sweet mascarpone cheese create a lovely contrast in this elegant layer cake. Soaking the layers of cake in a lush lemon syrup gives it an assertive citrus flavor and a trifle-like texture.
- No-Cook Berry Mascarpone Tart. When the mercury rises and you can't stand the thought of turning on the oven, whip up this simple no-bake tart for dessert.
- Sour Cherry Cheesecake. With both mascarpone and cream cheese, this Italian-style cheesecake comes out so rich and creamy, but with a fluffy texture and slightly tart flavor.
- Fresh Fig and Honey Tart. Fresh figs soaked in honey give this simple and beautiful tart an earthy sweetness that contrasts perfectly with a lemony mascarpone cheese layer.
- Raisin Flatbreads With Lemon Cream and Apricots. For an unusual brunch treat or a light dessert, try these German flatbreads with lemon cream and apricot.
- Tiramisu Cheesecake. This classic coffee-flavored Italian dessert is transformed into a luscious cheesecake that is surrounded by the traditional ladyfinger cookies.
- Polish Meringue Cake With Berries. This delightful Polish cake makes use of fresh spring berries on a light meringue base that really showcases sweet, bright fruit.
- Elderflower Cheesecake. For a light, floral dessert that looks as great as it tastes, look no further than this elderflower cheesecake. Elderflower cordial gives it a sweet, slightly herbal flavor that makes a nice change from basic creamy cheesecake.
- Simple Rhubarb Fool. Just four ingredients come together to create this delicious rhubarb fool. If using outdoor rhubarb, make sure you remove any stringy parts before cooking it down with honey for the best texture.
NO-BAKE MASCARPONE CHEESECAKE: A STUNNING & EASY …
From fromscratchfast.com
3.9/5 (7)Total Time 3 hrs 20 minsCategory Dessert
- Place the biscotti in a food processor or Vitamix and process until finely ground. Add the melted butter and pulse until the mixture is the texture of damp sand. Scrape the crumbs into a 9-inch springform pan and press them into a compact, even layer over the bottom. Freeze the crust while you make the filling.
- In a large bowl, beat the mascarpone and 1/4 cup of the sugar using hand beaters until fully incorporated.
NO-BAKE MASCARPONE MINI CHEESECAKES - FORK KNIFE SWOON
From forkknifeswoon.com
5/5 (3)Total Time 1 hr
- Use a food-processor to pulse together the graham crumbs, brown sugar, salt, and cinnamon. Drizzle in the melted butter and pulse a few times until combined.
- Divide the base between your jars or serving dishes. Press down gently into an even layer. Set aside.
- Add the cold cream to the (chilled) bowl of a stand up mixer fitted with the balloon whisk attachment. Starting on low speed, and gradually increasing, beat the cream until soft, fluffy peaks form. Transfer the whipped cream to a separate bowl.
- Add the softened mascarpone and sugar to the mixing bowl, and beat together until light and creamy and no lumps remain. Beat in the vanilla and lemon zest. Use a spatula to gently and methodically fold the whipped cream into the mascarpone mixture until combined.
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Estimated Reading Time 9 mins
- Mascarpone. This first option isn’t an incredibly healthy substitute, but it is something that is worth considering. You might be familiar with mascarpone if you have ever attempted to make tiramisu on your own.
- Cottage Cheese. If you’re looking to cut down on the fat content, then cottage cheese just might be the substitute that you are looking for. It’s so much healthier than cream cheese and it actually tastes really good, too.
- Ricotta Cheese. It’s very likely that you’re familiar with ricotta cheese if you have eaten various types of lasagna. This type of cheese is used in lots of different things, but it can also be a solid substitute for cream cheese.
- Neufchatel. Neufchatel is not the most common type of cheese that people use, but you could decide to use it as a cream cheese substitute in cheesecake.
- Greek Yogurt. This idea isn’t going to involve completely replacing cream cheese. You need to use some Greek yogurt as a substitute for cream cheese while still utilizing a bit of the cream cheese to add sweetness and creaminess.
- Coconut Milk, Coconut Butter, and Yeast. You could combine some ingredients to create your own version of cream cheese as well. Many people like to do this using coconut milk, coconut butter, and yeast.
- Tofu, Lemon Juice, and Margarine. Another option that has worked for many bakers is to use tofu, lemon juice, and margarine. At first glance, this idea probably seems really strange and you might be thinking that it couldn’t taste all that good.
- Sour Cream. Sour cream is another cream cheese substitute that many people don’t expect. There are actually fans of sour cream cheesecake out there that prefer it to the normal cheesecake recipes.
- Hummus. Finally, you can consider using hummus as a substitute for cream cheese in cheesecake. Well, this is sort of a different take on things that Vegans like to utilize due to needing non-dairy options.
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