Mascarpone Cheesecake W. Candied Pecans and Dulce De Leche Sauce
- Ready In:
- 3hrs
- Ingredients:
- 18
- Serves:
-
14
ingredients
-
For crust
- 1 cup flour
- 1⁄3 cup pecans (about 1 1/2 ounces)
- 1⁄2 cup unsalted butter, melted
- 1⁄4 cup sugar
- 1 1⁄4 teaspoons vanilla essence
-
For filling
- 12 ounces cream cheese, softened
- 2 (8 ounce) containers mascarpone cheese
- 1 1⁄2 tablespoons all-purpose flour
- 1 1⁄4 cups sugar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon fresh lemon juice
- 4 large eggs, room temperature
-
For candied pecans
- 1⁄2 cup sugar
- 2 tablespoons water
- 3⁄4 cup pecan halves
-
For dulce de leche sauce
- 1 cup whipping cream
- 1 cup packed dark brown sugar
- 1⁄2 cup sweetened condensed milk
directions
-
For crust:
- Preheat oven to 350°F.
- Finely grine pecans in processor.
- Mix butter, flour, ground pecans, sugar and vanilla essence.
- Press into greased 9" springform pan.
-
For filling:
- Using electric mixer, beat cream cheese in large bowl until smooth.
- Add mascarpone and flour; beat until smooth, occasionally scraping down sides of bowl with rubber spatula.
- Gradually add sugar and beat until smooth. Beat in vanilla and lemon juice.
- Add eggs 1 at a time, beating just until blended after each addition.
- Pour filling over crust in the springform pan.
- Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan.
- Bake cheesecake until top is golden and cake is almost set (center 2 inches will still move slightly when pan is gently shaken), about 1 hour 15 minutes.
- Meanwhile --
-
For candied pecans:
- Line baking sheet with foil; spray with nonstick spray.
- Combine sugar, and water in heavy small saucepan.
- Stir over medium-low heat until sugar dissolves.
- Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes.
- Remove from heat.
- Immediately stir in pecans. Quickly pour mixture out onto prepared baking sheet. Working quickly and using 2 forks, separate pecans into individual halves. Cool completely.
- Break candied pecans apart, leaving each pecan half intact with some candied caramel attached.
- (Can be made 1 week ahead. Store airtight at room temperature. Makes about 1 cup.).
- (Can toast pecans at 350°F for 5-7 minutes first before stirring them into caramel).
-
For dulce de leche sauce:
- Combine whipping cream and brown sugar in heavy medium saucepan.
- Stir over medium heat until sugar dissolves.
- Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes.
- Stir in sweetened condensed milk.
- (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat just until warm and pourable. Makes about 1 1/3 cups.).
- Cool cake on rack 1 hour.
- Refrigerate uncovered overnight.
- (Can be made 2 days ahead. Cover and keep refrigerated.).
- Arrange Candied Pecans decoratively atop cake. Cut cake into wedges. Serve with Dulce de Leche Sauce.
- *Italian cream cheese, available at Italian markets and many supermarkets.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I have made this three times. The first time (7 years ago) I thought it was a lot of work, next two times, it seemed easy. This is a brilliant recipe. If you are a cheesecake fan, this will blow your doors off. THIS IS MY FAVORITE CHEESECAKE! It still makes me drool like Homer Simpson just thinking about it.
RECIPE SUBMITTED BY
I became a foodie when I went on my first ever diet. (:
I can't cook very well, because I'm always too afraid of hot oil burning me, but I love baking!
Hence you'd notice that all my recipes (and all the recipes I've saved into my cookbook) involve baking.
I hope to be able to make fantastic baked rice someday, and am always on the lookout for HEALTHY LOW-CALORIE recipes! (:
Oh, and if you know of any low-calorie indian recipes (I love Indian food, but it seems like they're all very oily and unhealthy..) do share them with me!