Hey everyone! Here’s a recipe that I have for gluten free mascarpone cheesecake. It takes inspiration from these two recipes:Â http://www.epicurious.com/recipes/food/views/Mascarpone-Cheesecake-108903Â andÂ http://www.foodnetwork.com/recipes/giada-de-laurentiis/mascarpone-cheesecake-with-almond-crust-recipe/index.html
This recipe makes 3 4 inch cakes, which is great for portion control! Also, if you don’t want to pay as much for the mascarpone, feel free to substitute sour cream for it! I hope you enjoy!
Servings:Â about 8-12
Prep Time:Â 20 minutes
Cook Time: 50 minutes
Inactive Prep Time:Â Overnight
Requires:Â 3 4 inch spring form pans or 1 9 inch spring form pan
1 1/2 cup gluten free graham cracker crumbs
1/4 cup sugar
6 tbsp butter, melted
8 oz cream cheese, room temperature
8 oz mascarpone cheese, room temperature
3/4 cup sugar
1 tbsp vanilla
Preheat the oven to 350F. Mix the crumbs, sugar, and butter, and evenly distribute the mix in the spring form pans. Tightly line the perimeter of the pans with aluminum foil, and place them into a 3 inch deep baking dish. Bake for 5 minutes.
In a medium bowl, combine the cheeses, sugar, eggs, and vanilla until smooth. Distribute evenly throughout each pan, and fill the baking dish with water until it reaches halfway up the sides of the pans. This water bath will help the cakes bake evenly. Bake in the oven for about 50 minutes, or until the centers gently jiggle when agitated.
Remove the pans from the oven, and let the pans sit on a cooling rack for an hour. Remove the aluminum from the sides, and refrigerate overnight. Serve with fresh whipped cream or your favorite fruit sauce!