Can I bake Mascarpone cheese just like cream cheese in a cheesecake recipe?

I'm making a classic Keebler cream cheese cake. Can I use 8 ozs of mascarpone cheese with two whole eggs and 1/2 cup sugar and still get the same results? I discovered this creamy cheese recently and want to experiment but have little time to create disaster desserts.

Asked by mommyspam 27 months ago Similar questions: bake Mascarpone cheese cream cheesecake recipe Food & Drink > Cooking.

Similar questions: bake Mascarpone cheese cream cheesecake recipe.

Similar products, but not identical Mascarpone has a very similar texture to cream cheese, and you should be able to substitute it in a cheesecake. Many recipes call for mascarpone instead of (or in addition to) cream cheese. Most mascarpone-only recipes also call for some cream, to make the dish a little lighter.(In terms of texture, not calories.) For your first try, if you're failure-averse, you might try substituting mascarpone for just half the cream cheese, and see if you like what it does.

Or try a recipe designed to use mascarpone, like the one below (a very basic recipe). Even just straight out substituting mascarpone for the cream cheese isn't going to produce a disaster; the result will surely be edible. The ingredients are too good and basic to go too wildly wrong.

The worst case would be overbaking, which can't really be undone, so keep an eye on it. Sources: ehow.com/how_4434414_lemon-mascarpone-ch... .

You would still need to add cream cheese to the mascarpone cheese. All on its on it really doesn't have that much flavor at all. Have you tasted it?

That is what I do when playing with a new ingredient. Get to know the flavor the aroma and then figure out what you think would go good with it. Here is a recipe for cheese cake that I use with the addition of Mascarpone cheese.

Mascarpone Cheesecake with Almond Crust Ingredients Crust: 1 cup slivered almonds, lightly toasted 2/3 cup graham cracker crumbs 3 tablespoons sugar 1 tablespoon unsalted butter, melted Filling: 2 (8-ounce) packages cream cheese, room temperature 2 (8-ounce) containers mascarpone cheese, room temperature 1 1/4 cups sugar 2 teaspoons fresh lemon juice 1 teaspoon vanilla extract 4 large eggs, room temperature Topping: 1/2 cup chocolate-hazelnut spread (recommended: Nutella) 1/4 cup whipping cream Directions For the crust: Preheat oven to 350 degrees F. Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor.

Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes.Cool.

Decrease the oven temperature to 325 degrees F. For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla.

Add the eggs, 1 at a time, beating just until blended after each addition. Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan.

Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour.

Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.

Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve. Sources: A.

K's Kitchen .

I'm coming to this late in the game, but you absolutely can substitute Mascarpone for really any cream cheese dessert. I refuse to use cream cheese for cheesecake, actually, because I hate the texture and after taste of cream cheese. You do not need to have it in a cheesecake, nor do you need to add cream to lighten the texture or Mascarpone.

Mascarpone makes an absolutely divine cheesecake! Check out epicurious.com for the Mascarpone Peach Cheesecake recipe I love! Com.

1 Check out this link for some awesome mascarpone cheese cakes recipe. Giada De Laurentiis is my favorite. foodnetwork.com/search/delegate.do?fnSea... .

Check out this link for some awesome mascarpone cheese cakes recipe. Giada De Laurentiis is my favorite. foodnetwork.com/search/delegate.do?fnSea....

Is this what was called "Farmer's Cheese. " I don't see that in stores any more and it was a suggested lower calorie substitute for years. I used to substitute Farmer's Cheese in my cheesecake recipe.

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