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Mascarpone Cheesecake with Roasted Cashew Crust and Passion Fruit Caramel Sauce

Mascarpone Cheesecake with Roasted Cashew Crust and Passion Fruit Caramel Sauce
This recipe makes 16 servings with 387 calories, 7g of protein, and 32g of fat each. If $1.07 per serving falls in your budget, Mascarpone Cheesecake with Roasted Cashew Crust and Passion Fruit Caramel Sauce might be an amazing vegetarian recipe to try. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up eggs, ground ginger, cream, and a few other things to make it today.

Instructions

1
Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind cashews and brown sugar in processor.
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Brown SugarBrown Sugar
CashewsCashews
WrapWrap
Equipment you will use
Springform PanSpringform Pan
Aluminum FoilAluminum Foil
OvenOven
2
Add flour, salt, and spices; blend 5 seconds.
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SpicesSpices
All Purpose FlourAll Purpose Flour
SaltSalt
3
Add butter and blend until mixture resembles coarse meal.
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ButterButter
4
Add egg yolk; using on/off turns, blend until moist clumps form. Press dough over bottom and 1/2 inch up sides of prepared pan. Pierce crust all over with fork.
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Egg YolkEgg Yolk
CrustCrust
DoughDough
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Frying PanFrying Pan
5
Bake until golden brown, about 30 minutes. Cool crust. Maintain oven temperature.
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CrustCrust
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OvenOven
1
Combine first 3 ingredients in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat cheese mixture until smooth and fluffy.
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Vanilla BeanVanilla Bean
CheeseCheese
SeedsSeeds
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Hand MixerHand Mixer
BowlBowl
2
Add mascarpone cheese and sour cream; beat at low speed just until blended, scraping down sides of bowl occasionally.
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MascarponeMascarpone
Sour CreamSour Cream
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BowlBowl
3
Add eggs 2 at a time, beating just until blended after each addition.
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EggEgg
4
Transfer filling to prepared crust.
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CrustCrust
5
Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of springform pan.
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WaterWater
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Springform PanSpringform Pan
Roasting PanRoasting Pan
6
Place roasting pan with cheesecake in oven; cover roasting pan with foil.
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Roasting PanRoasting Pan
Aluminum FoilAluminum Foil
OvenOven
7
Bake cheesecake 30 minutes. Lift edge of foil to allow steam to escape; cover again.
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OvenOven
Aluminum FoilAluminum Foil
8
Bake cake 30 minutes. Lift foil again; cover again.
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OvenOven
Aluminum FoilAluminum Foil
9
Bake until cake is loosely set but filling jiggles all over when pan is shaken gently, lifting foil every 10 minutes, about 30 minutes longer.
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OvenOven
Aluminum FoilAluminum Foil
Frying PanFrying Pan
10
Remove cheesecake from water.
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WaterWater
11
Place on rack; cool 1 hour. Refrigerate uncovered until cold, at least 6 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
12
Cut around pan sides to release cheesecake.
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Frying PanFrying Pan
13
Cut into wedges.
14
Drizzle each wedge with warm caramel sauce. Spoon some fruit alongside and serve.
Ingredients you will need
Caramel SauceCaramel Sauce
FruitFruit
15
*Italian cream cheese, available at Italian markets and many supermarkets.
Ingredients you will need
Cream CheeseCream Cheese
DifficultyExpert
Ready In45 m.
Servings16
Health Score1
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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