Mascarpone Cheesecake with Quince Compote
For $1.42 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 798 calories, 9g of protein, and 74g of fat per serving. This recipe serves 12. 1 person found this recipe to be yummy and satisfying. A mixture of quince compote, walnuts, mascarpone cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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 bowl.
Pour 1/4 cup water into small heatproof bowl; sprinkle gelatin over.
Place bowl with gelatin in small skillet of barely simmering water; stir until gelatin dissolves, about 2 minutes.
Pour remaining 1/2 cup cream into gelatin.
Pour gelatin mixture into cream in bowl; whisk gently until well blended.
Using electric mixer, beat mascarpone and powdered sugar in large bowl until smooth. Beat in cream-gelatin mixture just until smooth.
Pour filling over cooled crust. Cover and chill overnight. (Can be prepared 2 days ahead. Keep chilled.)
Using small sharp knife, cut around pan sides to loosen cheesecake.
Cut cake into wedges and serve with compote.
*Italian cream cheese available at Italian markets and many supermarkets.