Marscarpone cheesecake
with chocolate pecan crust

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Ingredients/Lbs. Ozs./Method

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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.

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FILLING:

Cold water 2 lbs. 8 oz.

Gelatin 5 oz.

Dissolve gelatin in cold water. Heat just until warm.

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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.

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Whole milk 3 lbs. 12 oz.

Gradually add to above mixture; mix at low speed until well blended.

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Whipping cream 5 lbs.

Mix at high speed until whipped. Gently fold into above mixture.

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Instructions: Pour mixture over crust and smooth top. Chill until set. Yields 10 cheesecakes; one cheesecake yields about 10 servings.