Skip to main content

Mascarpone Cheesecake

Tub of mascarpone waiting to be used sits in my fridge and was contemplating if I should do another batch of kunefe, or try out a cheesecake since I have cream cheese too which is expiring soon. Also have kids' leftover biscuits to clear. These kids will say I love this snack! And keep asking for more and you need to go find them cos you didn't know they'd finish them so fast, and when you actually do stock up at home, they moved on to another snack. So. I'm left with a packet of opened, unfinished Zoo biscuits.

Googled and found this recipe, so cheesecake it is! I did half the recipe and was more than enough still.

This is a keeper recipe, the cheesecake is not heavy, not cheesy and the crust is oh so GOOD. Lotus biscuits, even though only 2, made a difference and almonds too! Love the nutty flavour it gives to crusts. 


In you go, zoo biscuits. No need for Graham crackers.

Cheesecake

250g cream cheese
250g mascarpone cheese (1 tub)
2 eggs
1/2 cup + 1 tbsp sugar
1 tsp vanilla essence
Lemon juice but I didn't have that

Crust

1/2 cup slivered almonds (they say slightly toasted but I didn't)
1/2 cup leftover biscuits (I used Lotus and Zoo biscuits)
2 tbsp sugar
1 tbsp melted butter

Using a mixer, mix up the cream cheese, mascarpone, sugar and vanilla. Add in eggs one at a time. Batter will be runny though! Set aside. Blend together the almonds, biscuits and sugar. Pour in melted butter and pulse again to form crumbs. I made my cheesecakes in cupcake form. Prepare the crust in the individual cups, compact them and bake at 180 degrees Celsius for about 10 to 12 minutes, until you can smell the divine smell of almond cookies. If it were one big tray I guess you'd need 12, but since mine were small versions so I stopped at 10. Pour the batter in, the cooled cups, bake at 170 degrees Celsius for 20 minutes bain marie method. The top should be cooked, and middle slightly jiggly. Let them cool, then refrigerate overnight.


This is me, eating the cheesecake after it's cooled but not refrigerated cos I can't wait. I haven't made cheesecake in a while now, I think this is by far the best recipe thus far. Crust goes well too!
Labels:

Comments

Post a Comment

Popular posts from this blog

Daiso Ramekins

Finally finally went to Daiso!! Wanted to go there for ages already! The first thing I came in, went to the cooking section. Found my ramekins! But they're not white. Oh wells. Can't be choosy for $2 ramekins! There were white ones, but super small white ramekins. And pie tarts too! Oooh so tempting! But I don't know when I'll make tarts hurhur. Actually I'm still thinking what I should bake using these ramekins. I remember having one of those "I wish I had ramekins right now" moments but I can't remember when. Maybe when I was making lava cake . Daiso is evil. It's so cheap you just feel like coming back again! Oh and did I mention there's a $2 weighing scale?! Measures up to a kilo but that's quite alright for baking isn't it! I mean, $2!! Dirt cheap lah. Not sure about the accuracy though. Didn't do much cleaning last weekend, very much spent lazing around at home just like what weekends should be like. I love being at ho...
1 comment
Read more

Stir Fried Udon

My baby loves this! Recipe adapted from here . 1 onion, sliced 3 cloves garlic, minced 2 packets udon noodles 1 carrot, julienned  250g mushrooms 2 chicken fillet, sliced 2 stalks spring onions 3 tbsp dark soy sauce 2 tbsp oyster sauce 1 tbsp sushi vinegar (replacement for mirin) 2 tsp brown sugar 1 tsp artificial vinegar Recipe doesn't call for onion and garlic but those are pretty much base ingredients for stir fries so might as well. Made this for quick lunch for the kids since they were home alone. 
Post a Comment
Read more

Chicken Rice (just the rice)

Need to jot this down! I have an earlier recipe for Hainanese Chicken Rice but this version is without proper chicken stock hence it's fuss free. Chicken Rice (just the rice) Skins from several boneless chicken thighs 2 tbsp sesame oil 1 lemongrass, bruised 1 onion, sliced 8 garlic cloves, pounded 2 inches ginger, pounded 2 cups rice, washed 3 cups water + 2 cubes chicken stock 1/2 tsp salt 5 knots of pandan leaves Fry the chicken skin until slightly crispy and the oils ooze out, together with the sesame oil. Add in the lemongrass and onions and fry until golden. Add in garlic and ginger. Add in rice and fry for a few minutes before adding the chicken stock water, salt and pandan leaves. Let it come to a boil, then reduce heat to a simmer and let it cook for about 15 minutes. I used 4 cups water instead and it was kinda soggy so I'm guessing 3 cups should be sufficient. Also, cooking the rice in a pot is way easier than having to transfer into a rice cooker. Chili for Chicken R...
Post a Comment
Read more