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RECIPES
27
Creamy Nutella Cheesecake
RECIPES
26
Mascarpone Cheesecake
FOR CRUST:
70 vanilla wafers (8
1
⁄
2
oz), finely ground
in a food processor (2
1
⁄
3
cups)
1
1
⁄
4
sticks unsalted butter, melted
and cooled
FOR FILLING:
20 oz cream cheese
(2
1
⁄
2
eight ounce packages), softened
8 oz mascarpone cheese
at room temperature
3
⁄
4
cup sugar
3 large eggs
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1
⁄
4
teaspoon salt
FOR TOPPING:
1 cup sour cream
1
⁄
4
cup sugar
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1
⁄
8
teaspoon salt
Make crust: Adjust oven rack to position 2. In Dacor Guide, select Cheesecake. Press start. Allow oven to preheat. Butter bottom
and side of a 8-inch or 10-inch springform pan.
Stir together cookie crumbs and butter in a bowl. Reserve
1
⁄4 cup crumb mixture for sprinkling over cheesecake, then pat remainder
onto bottom and 1-
1
⁄2 inches up side of springform pan (about
1
⁄4-
1
⁄2 inch thick). Put pan on a cookie sheet and bake until golden,
about 10 minutes. Cool completely on a rack. Leave oven on.
Make filling while crust bakes: Beat cream cheese, mascarpone, and sugar into a large bowl with an electric mixer at the high
speed until fluffy, about 3-5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix
at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly
when pan is shaken gently (about 45-60 minutes). Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will contin-
ue to set as it cools). Leave oven on.
Make topping: Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading
gently and evenly, leaving a
1
⁄4-inch border around edge.
Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with
reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.
Serves 8-10.
CRUST
:
1
1
⁄
2
cups chocolate cookie crumbs
2 Tablespoons sugar
1
⁄
2
cup (1 stick) melted butter
FILLING:
(3) 8 ounce packages cream cheese, softened
1 cup granulated sugar
1
⁄
4
cup flour
1 teaspoon vanilla
2 egg yolks
1 whole egg
1
⁄
2
cup milk
1 jar Nutella chocolate hazelnut spread
Adjust oven rack to position 2. In Dacor Guide, select Cheesecake in Water Bath. Allow oven to preheat. In a small mixing bowl,
combine crust ingredients. Pat into the bottom of springform pan and bake for 10 minutes. In the bowl of a mixer, beat cream
cheese, sugar, flour, and vanilla until just combined. Add egg yolks and egg, then beat on low until just combined. Add milk and
Nutella and mix completely. Pour filling into springform pan. Place on a deep cookie sheet with a rim and then place in oven. Create
a water bath by adding water to the outer cookie sheet- just enough to fill the pan half way up the side of the springform pan. This
will help buffer the heat from the bottom of the oven- allow the cheescake to set, but not to brown or curdle. Set timer for 45-60 min-
utes, or until center appears set when shaken lightly. Remove from water bath and cool on a wire rack. Remove cake from pan,
cool, and store in the refrigerator.
Makes about 12 slices.
Cheesecake
Default Mode and Temperature: Surround Bake/325˚
Suggested Time: 45-60 minutes
Tips: Use 8-10" springform pan. Use rack position 2. 8" pan= 1 hr. 10" pan= 45 minutes.
Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#3 Cheesecake
Cheesecake in a Water Bath
Default Mode and Temperature: Surround Bake/325˚
Suggested Time: 45-60 minutes
Tips: Use 8-10" springform pan. Place in rimmed pan. Place in oven. Fill outer pan with water. Use rack position 2.
Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#4 Cheesecake in Water Bath