Andy Montoya
Mascarpone cheese is a versatile ingredient that can be used in both sweet and savoury dishes. It is a type of Italian cream cheese with a higher fat content than American cream cheese, resulting in a smoother and creamier texture. When it comes to baking, mascarpone cheese is a popular choice for cheesecakes, with many recipes available online. It can be used as a replacement for cream cheese in cheesecake recipes, adding a unique flavour and creaminess to the dessert. In addition to cheesecakes, mascarpone cheese can be used as a cake filling or frosting, providing a rich and decadent touch to cupcakes, layer cakes, and other baked goods. Its stability makes it ideal for filling and frosting cakes, and it can also be used as a garnish or topping for pies and fresh fruit. For those who enjoy no-bake desserts, mascarpone cheese is a key ingredient in tiramisu, a classic Italian dessert. It can also be used in other sweet treats such as cannoli cake, chocolate mousse, and even ice cream cake. With its distinct flavour and texture, mascarpone cheese adds a special touch to any cake or dessert.
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What You'll Learn
Mascarpone cheesecake
Ingredients:
- Mascarpone cheese
- Cream cheese
- Granulated sugar
- Sour cream
- Vanilla beans or extract
- Lemon zest
- Eggs
- Graham crackers, Biscoff cookies, or ginger cookies for the crust
- Cherry or raspberry jam for the topping
Method:
Start by preparing your crust. You can use a variety of cookies for the base, such as Graham crackers, Biscoff cookies, or ginger cookies. Crush the cookies and mix them with melted butter, then press the mixture into a 9-inch springform pan. Bake the crust for 5-8 minutes to set it, and let it cool while you make the filling.
For the filling, beat the cream cheese and mascarpone together at low speed for 3 minutes until smooth and lump-free. Add the granulated sugar and beat for another 2 minutes. Then, mix in the sour cream, vanilla beans or extract, and lemon zest until fully combined. Finally, add the eggs one at a time, mixing well after each addition.
Pour the filling into the prepared pan and place the pan in a roasting pan. Fill the roasting pan with hot water halfway up the sides of the cake pan. This will help the cheesecake bake evenly and prevent it from cracking. Bake the cheesecake for 1 hour and 20 minutes to 1 hour and 35 minutes. The middle of the cheesecake should still be slightly jiggly.
Let the cheesecake cool for about 1 hour, then refrigerate it for at least 8 hours or up to 2 days. Before serving, spread a layer of warmed cherry or raspberry jam on top. You can also garnish with fresh cherries, toasted sliced almonds, or maraschino cherries.
Tips:
- Be sure to use mascarpone cheese, not cream cheese, as it has a higher fat content and will give your cheesecake a creamier texture.
- Let the mascarpone cheese come to room temperature before using it, or soften it in the microwave in short intervals if you're short on time.
- If you want to add a flavourful twist to your cheesecake, consider adding a drizzle of salted caramel or chocolate mascarpone frosting.
Enjoy your homemade mascarpone cheesecake! It's a rich and indulgent treat that's perfect for any special occasion.
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Chocolate mascarpone cream
Ingredients:
- Mascarpone cheese (cold)
- Heavy cream (cold)
- Cocoa powder (unsweetened)
- Powdered sugar (also known as confectioner's sugar)
- Vanilla extract (optional)
- Salt (a pinch, optional)
Method:
- Before you begin, ensure that your cake is cooled and ready to be frosted. This frosting needs to be used immediately, so gather your ingredients and equipment.
- Sift together the cocoa powder and powdered sugar to remove any lumps. This step is crucial as the powdered sugar stabilizes the frosting.
- In a medium mixing bowl, add the cold mascarpone, cocoa powder and sugar mixture, and vanilla extract (if using). You can also add a pinch of salt to enhance the flavour.
- Use a hand mixer or a stand mixer fitted with a whisk attachment to mix the ingredients at medium speed for about 1-2 minutes, until the mixture is smooth and well combined. Stop occasionally to scrape down the sides and bottom of the bowl with a rubber spatula.
- Gradually add the cold heavy cream to the mixture and continue mixing at medium speed for another 2-4 minutes, until you achieve a smooth and firm frosting.
- Use the chocolate mascarpone cream immediately to frost your cake or other desserts. It pairs well with chocolate cakes, cupcakes, brownies, and even fruit dips.
Tips:
- Use high-quality Dutch-processed cocoa powder for the best flavour and texture.
- Ensure that your mascarpone cheese and heavy cream are cold before using them, as this helps the frosting hold its shape better when whipped.
- Avoid overmixing the frosting once you've combined all the ingredients, as it can become grainy if whipped too quickly and for too long.
- If you want to make a layer cake, you may need to multiply the recipe by 1.5 or 2 to ensure you have enough frosting for all the layers.
- This frosting can be stored in an airtight container in the refrigerator for a day or two but is best used immediately.
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Mascarpone frosting
To make mascarpone frosting, you will need mascarpone cheese, heavy cream, vanilla extract, and powdered sugar. You can also add a pinch of salt to enhance the flavour. It is important to use cold mascarpone cheese and heavy cream to achieve the best results. Before starting, chill your mixing bowl and whisk attachment in the freezer for 15 to 30 minutes.
Place 8 ounces (1 cup) of cold, drained mascarpone cheese into the chilled mixing bowl and mix on a medium-low speed until smooth. Add in the vanilla extract, followed by the powdered sugar, and mix on low speed until well combined. Gradually add in the heavy cream and continue mixing on low speed until all the ingredients are incorporated.
Once all the ingredients have been added, increase the mixer speed to medium for about 2-3 minutes or until the frosting becomes light and fluffy. Be careful not to overmix, as this can cause the frosting to curdle. The frosting is now ready to be spread onto cakes or cupcakes.
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No-bake mascarpone cake
Mascarpone cheese is a great ingredient to use in cakes, especially cheesecakes. It is often referred to as Italian cream cheese and has a higher fat content than American cream cheese, resulting in a smoother and creamier texture. It is also less tangy than regular cream cheese.
One popular way to use mascarpone cheese in a no-bake cake is to make a cheesecake. This type of cheesecake is incredibly easy to make and has a creamy, cheese-like flavour and an ice cream-like texture. It is a perfect make-ahead dessert for any occasion and can be frozen, resulting in a fuss-free treat.
Ingredients:
- Mascarpone cheese
- Heavy whipping cream (or double cream)
- Lemon juice
- Vanilla extract
- Graham crackers, digestive biscuits, or biscotti cookies for the crust
- Jam or fresh fruit for topping (cherry, raspberry, or strawberry)
Method:
First, prepare the crust by mixing crushed graham crackers or biscuits with melted butter. Press the mixture into a 9-inch springform pan and place it in the freezer for about 20 minutes to set.
Next, prepare the filling by beating softened mascarpone cheese with sugar until combined. In a separate bowl, beat heavy cream with sugar, vanilla extract, and any desired flavourings (such as lemon juice or almond extract) until soft peaks form.
Combine the mixtures by beating one-third of the whipped cream into the mascarpone to lighten it, then gently fold in the remaining whipped cream.
Spread the filling into the crust and freeze the cake for about an hour to set. Once firm, spread a layer of warm jam on top and freeze the cake again for at least 3 hours or overnight.
To serve, let the cake sit at room temperature for about 15 minutes to soften slightly before slicing. Garnish with fresh fruit, cherries, or almonds if desired.
Feel free to experiment with different crusts, such as chocolate graham crackers, Oreos, or biscotti, and toppings such as salted caramel, chocolate, or whipped cream. You can also add a touch of gelatin to the cheesecake mixture to help it set. Enjoy!
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Mascarpone as a cake filling
Mascarpone cheese can be used as a cake filling in a variety of ways. One option is to make a no-bake cheesecake, which involves combining softened mascarpone cheese with sugar and heavy cream, and then spreading the filling into a crust made from biscotti or graham crackers. This type of cheesecake is frozen instead of baked, giving it an ice cream-like texture. Another option is to make a traditional baked cheesecake, where the mascarpone is combined with cream cheese, sugar, sour cream, vanilla beans, and lemon zest, and then baked in a water bath. Mascarpone can also be used as a filling for layer cakes, such as a tres leches-inspired cake or a chocolate cake. In this case, the mascarpone is combined with heavy cream, sugar, and sometimes cocoa powder to create a fluffy frosting that can be used to fill and frost the cake. Mascarpone can also be used as a filling for tiramisu, which is a classic Italian dessert that typically includes layers of ladyfingers or sponge cake soaked in coffee or liquor, with a creamy mascarpone filling.
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Frequently asked questions
Combine softened mascarpone cheese with sugar and beat until combined. In a separate bowl, beat heavy cream with sugar, vanilla extract, and almond extract until soft peaks form. Add one-third of the whipped cream to the mascarpone and beat, then fold in the rest of the whipped cream. Spread the filling into a cold crust and freeze the cake for an hour. Once the cake is firm, spread on a layer of warmed jam and freeze for at least three more hours or overnight.
Place one cup of cold, drained mascarpone cheese into a chilled mixing bowl and mix on medium-low speed until smooth. Add one cup of powdered sugar and mix on low speed, then increase to medium-high speed once the sugar is incorporated. Finally, add in vanilla extract and gradually pour in two and a half cups of cold heavy cream.
Yes, mascarpone cheese can be used to make frosting for cakes or cupcakes. It has a smoother and richer texture than frosting made with cream cheese.
Mascarpone cheese is a key ingredient in tiramisu, which is a type of cake. It can also be used in chocolate cakes as a filling or frosting when cocoa powder is added.
Yes, you can bake a cake with mascarpone cheese. Preheat your oven to 350°F/180°C and grease a 9-inch springform pan. Beat mascarpone cheese and cream cheese for three minutes at low speed until smooth, then add granulated sugar and beat for another two minutes. Add sour cream, vanilla beans, and lemon zest, then add eggs one at a time until fully combined. Pour the batter into the pan and bake for 1 hour and 20 minutes to 1 hour and 35 minutes.
