Upside Down Grape And Mascarpone Cheesecake Recipes
UPSIDE-DOWN GRAPE AND MASCARPONE CHEESECAKE
The cheese filling is spooned over red grapes-not a crust- and the fruit becomes its crowning glory.
Provided by Selma Brown Morrow
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Puree 1 cup grapes and grape juice concentrate in blender until as smooth as possible. Pour puree into medium saucepan. Add 1/4 cup sugar and cornstarch; stir to dissolve cornstarch. Add remaining 2 1/4 cups grapes. Stir over medium heat until mixture thickens, boils, and becomes clear, 2 to 3 minutes (grapes will remain whole); mix in vinegar. Pour into prepared cake pan. Spread grapes in single layer; cool.
- Beat cream cheese, flour, and 3/4 cup sugar in large bowl until smooth. Beat in mascarpone, then eggs, 1 at a time. Spoon batter over grape mixture.
- Bake cake until just set in center, about 45 minutes. Place cake directly into refrigerator; chill uncovered until cold, at least 4 hours and up to 1 day.
- Cut around cake. Place plate over pan; hold plate and pan together and invert. Lift off pan. Cut cake into wedges.
- An Italian cream cheese; sold at many supermarkets and at Italian markets.
UPSIDE-DOWN GRAPE AND MASCARPONE CHEESECAKE
This cheesecake has no crust - when you flip it "right-side up" the grape puree becomes the topping. From Epicurious.com.
Provided by Pinay0618
Categories Cheesecake
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Puree 1 cup grapes and grape juice concentrate in blender until as smooth as possible. Pour puree into medium saucepan. Add 1/4 cup sugar and cornstarch; stir to dissolve cornstarch. Add remaining 2 1/4 cups grapes. Stir over medium heat until mixture thickens, boils, and becomes clear, 2 to 3 minutes (grapes will remain whole); mix in vinegar. Pour into prepared cake pan. Spread grapes in single layer; cool.
- Beat cream cheese, flour, and 3/4 cup sugar in large bowl until smooth. Beat in mascarpone, then eggs, 1 at a time. Spoon batter over grape mixture.
- Bake cake until just set in center, about 45 minutes. Place cake directly into refrigerator; chill uncovered until cold, at least 4 hours and up to 1 day.
- Cut around cake. Place plate over pan; hold plate and pan together and invert. Lift off pan. Cut cake into wedges.
Nutrition Facts : Calories 331.4, Fat 16.8, SaturatedFat 10, Cholesterol 126.1, Sodium 153.6, Carbohydrate 41.2, Fiber 0.7, Sugar 36.7, Protein 6.3
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2008-08-05 Preparation Step 1. Preheat oven to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Puree 1 cup... Step 2. …
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- Preheat oven to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Puree 1 cup grapes and grape juice concentrate in blender until as smooth as possible. Pour puree into medium saucepan. Add 1/4 cup sugar and cornstarch; stir to dissolve cornstarch. Add remaining 2 1/4 cups grapes. Stir over medium heat until mixture thickens, boils, and becomes clear, 2 to 3 minutes (grapes will remain whole); mix in vinegar. Pour into prepared cake pan. Spread grapes in single layer; cool.
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- Bake cake until just set in center, about 45 minutes. Place cake directly into refrigerator; chill uncovered until cold, at least 4 hours and up to 1 day.
- Cut around cake. Place plate over pan; hold plate and pan together and invert. Lift off pan. Cut cake into wedges.
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