Marscarpone cheesecake
Marscarpone cheesecake
with chocolate pecan crust
Ingredients/Lbs. Ozs./Method
CRUST:
Chocolate cookie crumbs 2 lbs.
Pecans, finely chopped 2 oz
Butter, Melted 10 oz.
Combine. Pat into bottom of 9-in. springform pan. Bake at 400·F for 5-8 minutes. Cool.
FILLING:
Cold water 2 lbs. 8 oz.
Gelatin 5 oz.
Dissolve gelatin in cold water. Heat just until warm.
Mascarpone cheese 10 lbs.
Neufchatel cheese 5 lbs.
Granulated sugar 5 lbs.
In large mixing bowl, combine with gelatin. Mix at medium speed until smooth.
Whole milk 3 lbs. 12 oz.
Gradually add to above mixture; mix at low speed until well blended.
Whipping cream 5 lbs.
Mix at high speed until whipped. Gently fold into above mixture.
Instructions: Pour mixture over crust and smooth top. Chill until set. Yields 10 cheesecakes; one cheesecake yields about 10 servings.
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© 2008 Penton Media Inc.
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