Mascarpone Cheesecake with Quince Compote

Mascarpone Cheesecake with Quince Compote
Photo by Noel Barnhurst

Ingredients

  • 8 tablespoons unsalted butter
  • ½ cup walnuts
  • ¼ cup water
  • 1 1/3 cups pecans
  • 3 ½ cups whipping cream
  • 56 tablespoons mascarpone cheese
  • 1 ¼ cups powdered sugar
  • + 2 more ingredients
    • 3 ½ teaspoons unflavored gelatin
    • ½ cup golden brown sugar

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. Pour 3 cups cream into medium bow...

View full recipe at Epicurious

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