There are days when we want to bake, but just not with the oven. Mascarpone Cheesecake is a feasible way to make a very special, lighter cheesecake.
Using homemade graham cracker crumbs, butter, slivers of strawberries and a combination of Italian and traditional Philly cream cheese, this mascarpone cheesecake is perfect for the lazy baker.
Adapted from Gourmet
- 1 1/2 cups graham cracker crumbs
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup butter, melted
- 1 (8 ounce) package cream cheese
- 1 (8 ounce) container of marscapone cheese
- 2 teaspoons lemon juice
- 1/3 cup white sugar
In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch pan. Chill until firm. In a medium bowl, beat together the mascarpone and cream cheese and lemon juice until soft. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight.
Pulverized graham dust