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Wisconsin Mascarpone Cheesecake with Chocolate Pecan Crust
Courtesy of Wisconsin Milk Marketing Board
Servings: 10
Prep Time: 20 Min. Cook Time: 8 Min. Chill Time: 2 Hr. What you need:
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Crust:
+ 1 c. chocolate wafer cookie crumbs + 2 Tbsp. finely chopped pecans + 2 Tbsp. butter, melted Filling: + 2 envelopes unflavored gelatin + 1/2 c. cold water + 2 cartons (8 oz. each) mascarpone cheese + 1 carton (8 oz.) Neufchatel cheese, softened + 1 c. sugar + 3/4 c. milk + 1 c. whipping cream, whipped What to do:
1. For the crust, preheat the oven to 400°F. Combine the cookie crumbs, pecans, and butter; pat onto the bottom of a 9 in. springform pan. Bake for 5 to 8 min.; cool.
2. For the filling, in a small saucepan, dissolve the gelatin in cold water; heat just until warm. In a large mixing bowl, combine the gelatin, cheeses, and sugar; beat until smooth. Gradually add the milk; mix well. Fold in whipped cream; pour over the crust, smoothing the top. Chill until set. |
