пятница, 1 июня 2012 г.


  1. Combine the flour and brown sugar. Cut in the butter using a pastry cutter and add the pecans.
  2. Press the mixture into the bottom of a 10-inch springform pan. Bake in a 350 degree oven for 10 to 12 minutes, until lightly browned. Cool completely.
  3. Combine the cream cheese and mascarpone cheese in a stand mixer. Beat until smooth.
  4. Add the brown sugar, maple syrup, half-and-half, flour, and vanilla. Mix well.
  5. Add the eggs, and beat until just combined.
  6. Pour the cheesecake filling over the cooled crust.
  7. Bake for 35 to 40 minutes or until about 3-inch area around the cheesecake is set and the middle still jiggles. Cool in the pan for 15 minutes. Gently run a knife around the edges, and remove the ring. Cool for 2 hours, and then cover and chill for at least 4 hours, preferably overnight.
  8. Whip the heavy cream and Whip-It until soft peaks form. Add the maple syrup and vanilla and continue to whip until it is thick. I put mine in a piping bag and piped it over the top. Sprinkle with maple flakes.
  9. You can make the cheesecake a few days ahead, or even freeze it for up to one month, but I would add the whipped cream the day that I was serving it.

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