BellaOnline Forums Food and Wine Desserts Cream Cheese and Mascarpone Cheese-Cake Recipe

This Cream cheese and mascarpone cheese-cake is a yummier dessert with the creamy filling, the classic topping over it and also the touch of sweet caramel. It is the best way to finish the special meal. [b]Ingredients:[/b] [list] [*]3/4 - cup of crumbs (graham cracker) [*]3 – table-spoons of sugar [*]3 – table-spoons of butter (melted) [/list] [b]FILLING:[/b] [list] [*]2 - Packages (1 package is equivalent - 8 ounces) of cream cheese (Brand: PHILADELPHIA and pretty softened) [*]2 - Cartons (1 carton is equivalent - 8 ounces) of cheese (Mascarpone) [*]1 - Cup of sugar [*]1 – table-spoon of lemon juice [*]1 – table-spoon of vanilla extract [*]4 - Eggs, (beaten - lightly)[/list] [b]TOPPING:[/b] [list] [*]1 - Envelope of topping mixture (Dream Whip) - nicely whipped [*]1 – table-spoon of caramel (ice cream, for topping)[/list] [b]Directions:[/b] Wrap the well greased spring-form pan (of size 9-inch) with the foil (heavy-duty, of double thickness). Take a smaller size bowl, add and mix cracker crumbs along with sugar; now add the butter and again stir in well and make dough on it. Press that dough at the bottom of the readily kept pan and spread it. Place the pan over the baking sheet and bake it at temperature of 325 f degrees, for about 10 minutes. Allow it to cool over the wire rack. [b]For Filling:[/b] Take a larger size bowl, add and beat the cheeses, the required amount of sugar, some lemon juice and also vanilla until the mixture turns smooth. Then add eggs to it; and beat the mixture on minimum speed till all combined well. Pour crust over it. Now place the spring-form pan over the hot water filled larger sized baking pan. Bake the mixture at the temperature of 325 f degrees for about 1 hour or until the middle of the cake is set properly and top should appear pretty dull. Now remove the (spring-form) pan from the water. And allow it to cool on a wire rack itself, for about 10 minutes. To loosen up the cake, cautiously run the knife between the edges of cake and pan. Then allow it to cool for about 1 hour. Refrigerate it for one full night. Before serving, remove the pans side and now prepare topping mixture following the package directions. Then garnish the cheesecake with nicely whipped topping and over it drizzle some caramel. Refrigerate it again and serve it cool to your guests.