Mascarpone Cheesecake with Quince Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Made with heavy cream and gelatin instead of eggs, this no-bake cheesecake has the silky texture of panna cotta. Begin preparing it at least one day ahead. Ingredients:
1 1/3 cups pecans, toasted |
1/2 cup walnuts, toasted |
1/2 cup (packed) golden brown sugar |
1/2 cup (1 stick) unsalted butter, melted |
3 1/2 cups whipping cream |
1/4 cup water |
3 1/2 teaspoons unflavored gelatin (from 2 envelopes) |
3 1/2 cups plus 2 tablespoons mascarpone cheese* (about 28 1/2 ounces; from four 8-ounce containers) |
1 1/4 cups powdered sugar, sifted |
quince compote |
Directions:
1. For crust: Preheat oven to 375°F. Coarsely grind nuts with brown sugar in processor. Blend in melted butter. Press mixture over bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Bake until crust is set, about 12 minutes. Cool crust completely.
2. For filling: Pour 3 cups cream into medium bowl. Pour 1/4 cup water into small heatproof bowl; sprinkle gelatin over. Let stand 15 minutes. Place bowl with gelatin in small skillet of barely simmering water; stir until gelatin dissolves, about 2 minutes. Remove bowl from water. Pour remaining 1/2 cup cream into gelatin. Pour gelatin mixture into cream in bowl; whisk gently until well blended.
3. Using electric mixer, beat mascarpone and powdered sugar in large bowl until smooth. Beat in cream-gelatin mixture just until smooth. Pour filling over cooled crust. Cover and chill overnight. (Can be prepared 2 days ahead. Keep chilled.)
4. Using small sharp knife, cut around pan sides to loosen cheesecake. Remove pan sides. Place cake on platter. Cut cake into wedges and serve with compote.
5. *Italian cream cheese available at Italian markets and many supermarkets.
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