Peach And Mascarpone Cheesecake With Balsamic Syrup Recipes

MASCARPONE CHEESECAKE WITH CANDIED PECANS AND DULCE DE LECHE SAUCE

Steps:

• For crust:
• Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind shortbread cookies and pecans in processor. Add melted butter and process until crumbs are moistened. Press crumb mixture onto bottom (not sides) of prepared pan. Bake crust until golden, about 15 minutes. Cool crust completely on rack. Reduce oven temperature to 325°F.
• For filling:
• Using electric mixer, beat cream cheese in large bowl until smooth. Add mascarpone and flour; beat until smooth, occasionally scraping down sides of bowl with rubber spatula. Gradually add sugar and beat until smooth. Beat in vanilla and lemon juice. Add eggs 1 at a time, beating just until blended after each addition.
• Pour filling over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake cheesecake until top is golden and cake is almost set (center 2 inches will still move slightly when pan is gently shaken), about 1 hour 15 minutes. Cool cake on rack 1 hour. Refrigerate uncovered overnight. (Can be made 2 days ahead. Cover and keep refrigerated.)
• Arrange Candied Pecans decoratively atop cake. Cut cake into wedges. Serve with Dulce de Leche Sauce.
• *Italian cream cheese, available at Italian markets and many supermarkets.

MASCARPONE CHEESECAKE WITH BALSAMIC STRAWBERRIES

Steps:

• Tightly wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Mix biscotti crumbs and butter in bowl. Press mixture evenly onto bottom (not sides) of prepared pan. Chill 30 minutes.
• Preheat oven to 350°F. Using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth. Add eggs 1 at a time; beat just until blended. Spread cheese mixture evenly over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.
• Transfer cake to rack; cool 1 hour. Chill overnight. (Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.)
• Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl. Let stand at room temperature until juices form, about 30 minutes.
• Cut cake into wedges. Spoon strawberries alongside and serve.