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Upside-Down Mascarpone Cheesecake

Upside-Down Mascarpone Cheesecake

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  • Nonstick vegetable oil spray
  • 3 1/4 cups red seedless grapes, divided
  • 2 tablespoons frozen grape juice concentrate (with Concord grapes), thawed
  • 1 1/2 teaspoons raspberry vinegar
  • 1 1/2 8-ounce packages cream cheese, room temperature
  • 1 1/2 cups all purpose flour
  • 1 8-ounce container mascarpone cheese*

Recipe Preparation

  • Preheat oven to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Puree 1 cup grapes and grape juice concentrate in blender until as smooth as possible. Pour puree into medium saucepan. Add 1/4 cup sugar and cornstarch; stir to dissolve cornstarch. Add remaining 2 1/4 cups grapes. Stir over medium heat until mixture thickens, boils, and becomes clear, 2 to 3 minutes (grapes will remain whole); mix in vinegar. Pour into prepared cake pan. Spread grapes in single layer; cool.

  • Beat cream cheese, flour, and 3/4 cup sugar in large bowl until smooth. Beat in mascarpone, then eggs, 1 at a time. Spoon batter over grape mixture.

  • Bake cake until just set in center, about 45 minutes. Place cake directly into refrigerator; chill uncovered until cold, at least 4 hours and up to 1 day.

  • Cut around cake. Place plate over pan; hold plate and pan together and invert. Lift off pan. Cut cake into wedges.

  • *An Italian cream cheese; sold at many supermarkets and at Italian markets.

Recipe by Selma Brown Morrow,Reviews Section

Strawberry Mascarpone Torte Recipe by Helen S. Fletcher

Although there are several components to this Strawberry Mascarpone Torte, it is not difficult at all and the result is more than worth the effort. Cut the tops off the strawberries so they are about equal height. Starting at the outside of the pan, cut the strawberries in half vertically and place the cut side upside down against the side of the pan.

The sponge cake is a staple in baking and pastry and the only thing you have to watch is whipping the egg whites. Over-whipping can result in whites that can’t be smoothly folded in, resulting in one of two things. Either all the air will be knocked out because of over-folding or there will be white clumps of unfolded egg whites.

I refer to these as “clouds”. Under-whipping is preferable if you are going to err on one side or the other. The sponge is the only component to be baked. It can be made ahead and frozen if desired.

Although this cake can be made in a smaller amount, I am listing it this way as I would rather have it come out too tall and trim it as opposed to too short in case it doesn’t rise as much as mine. If it comes out taller than 1/2 to 3/4 inch as mine did, it should be trimmed.

I used about two pounds of strawberries for this tart. I tried to find strawberries that were not the huge ones and that were about the same size. If you buy a package and they included some of the larger ones, simply trim the tops off to match the others.

This torte requires gelatin to set it up. Make sure that it is hot when you pour it in and keep the mixer running the entire time so it doesn’t have time to set up before it is completely mixed in. Pour it in between the beater and the bowl so it doesn’t get caught up in the beater. Fold the cream and the mascarpone mixture as soon as the gelatin is in and pour it over the strawberries. When I had the bakery we sold a lot of these in individual sizes.

Maple Mascarpone Cheesecake

While growing up in Germany, I had the chance to eat a lot of irresistable european dessert, specifically Schwarzwälder Kirschtorte (Blackforest cake), Marbel Kuchen (Marble Bundt cake), Joghurt Kuchen (Yoghurt cake), Krapfen (soft doughnut filled with fruit jam), Lebkuchen (german gingerbread) and many more. Oh to be a kid again and not worry about your waistline! One of my memories I have is standing at the bus stop after school, in front of a well known bakery that always had delicious smells wafting through the air. I loved going in, buying a ‘krapfen’ for .50 and then munching on it while on the bus ride home.

My all time favourite dessert was Käsekuchen aka. Cheesecake. The german version was always lighter, fluffier and not too sweet. You can imagine my surprise the first time I bit into a store bought cheesecake in Canada. It was dense and a bit too sweet for my liking. For this recipe, I decided to create my own version of Käsekuchen that combined the light fluffy texture of a german cheesecake and the sweetness of maple syrup. What better way than to represent both countries i’ve lived in? I made this for a girl’s night in and the ladies loved it!

*Good To Know*

  • How far in advance should I make this cake?
    The cake needs at least 3h of chill time in the refrigerator. (Plan ahead and prepare in the morning or the night before).
  • Room Temperature ingredients. Is this necessary?
    This seems like an unnecessary step but it makes a difference when utilizing ingredients at room temperature vs. cold. It makes a difference between having a smooth vs. a clumpy dough or filling. Plan ahead and leave maple syrup, cream cheese and mascarpone cheese on your counter overnight or at least 1 to 2 hours ahead.
  • Can I use regular graham crackers instead?
    Instead of honey flavoured graham crackers you can substitute for regular graham crackers. Since I omitted sugar and only used maple syrup for the crust, the honey grahams added more sweetness to it. If you plan to use regular graham crackers add 1 tablespoon of white sugar to your crust.
  • Can I use other decorations?
    Of course! I used Chocolate fingers and chocolate clusters to decorate the cake, however don’t be afraid to use your imagination. You can keep it plain and only add dollops of whipped cream on top, or sprinkle confectioner’s sugar and garnish with candied tangerine or lemon slices to finish the look. Maybe you prefer berries instead? Edible flowers? Chocolate shavings? The possibilities are endless!
  • Why cool cake in the oven to room temperature?
    Allowing the cheesecake to cool in the oven ensures a very slow and gradual cool down which will help prevent any cracks from forming, post baking. If you introduce the cake from hot to cold air too quickly, it may deflate the cake too fast in which cracks may result. If you don’t care for this and plan on decorating the surface of the cake then you can skip this and simply allow the cake to cool on your stove top.
  • *Water bath? Why this method?
    There are two benefits to a water bath. One is that it adds moisture to the oven and prevents the cheesecake surface from cracking. Two is that it provides a slower and more even heat distribution which helps the cheesecake cook to the perfect silky texture we’re after. I started out wrapping the outside of the cake pan with aluminum foil (at least 4 layers) with the intent of placing it into a water bath to prevent water from seeping into the cake. When I tested placing my 9 inch cake pan into my 10 inch ovenproof skillet without water (you can also use a roasting pan), I didn’t like the snug fit because I was worried that there wouldn’t be enough water for the bake time required. To be on the safe side, I decided to put a wire rack inside the skillet and filled it with hot water instead and then placed the cake pan on top of this setup.

To recap, you have three options for the water bath:

  1. put a standing wire rack inside your skillet or roasting pan filled with water and place the cake pan on top of this wire rack
  2. place the cake pan directly into the water bath (make sure it’s a 12 inch or larger skillet / pan)
  3. put the cake pan on the middle oven rack with the water bath pan on the bottom oven rack

In north america, a popular choice of crumbs for cheesecake crust are graham crackers. Alternatives to this crumb crust are cookies, biscuits, lady fingers, vanilla / chocolate wafers, coconut crisps and so on. (german cheesecake uses short crust, which is similar to a pie crust). eek..That was a lot of ‘crust’ in one sentence! Apologies!

Regardless of your choice, the end result is a wonderful bite between crunchy / crispy crumb mixed with the luscious, soft texture of the cheese. Selecting your shell flavour should depend on the type of cheesecake flavour you’re making. Chocolate cheesecake with chocolate oreo cookie crumb? That is also known as ‘death by chocolate’. Kidding! My point is, the choice is up to you as long as the flavours work well together. (don’t go nuts and combine lemon cheesecake with chocolate oero cookie crumbs).

Unlike german cheesecake that uses quark(a type of curdled sour milk and tastes similar to greek yoghurt but has more of a mild, creamy and slightly tangy flavour to it. Many think it is a yoghurt, but it is actually a cheese) as its filling, cream cheese seems to be the main ingredient for a lot of cheesecake filling here in north america (also explains why the texture is more dense). I decided to experiment (scary thing to do in the baking world!) and combine the soft mascarpone cheese with the dense cream cheese in order to achieve a hybrid, lighter version for the cake.

I have to say… it turned out better than I expected!

Let’s talk water bath! No, not the kind you take to get clean! Have you ever wondered why some recipes incorporate this method? First, if you didn’t know what this was, it is simply a roasting pan or skillet that is filled with hot water. You then place your cake pan inside of this water pan also known as the water bath. Then the whole set up is carefully placed in the oven.

So! Why utilize this? Well, there are two benefits. One is that we are making sure the oven has added moisture. It helps prevent the surface of foods like cheesecake or any custard based dessert such as Crème Brûlée, from cracking and from losing moisture which can make the dessert ‘rubbery’. Two is that when the cake pan sits directly in the water, the water is slowly being heated via the oven temperature which in turn helps bake the dessert more evenly. The next time you see instructions to use this method, don’t skip it! Give it a try!

Lastly, decoration! My brother-in-law greg has a sweet tooth. He came back from the grocery store with a 3 foot long sleeve of chocolate fingers. Let’s just say that his eyes were bigger than his stomach. With so much chocolate left over, it gave me inspiration to use the chocolate as decoration for my cheesecake. The sweetness of the chocolate made up for the lack of sugar I used for the crumb and the crunch of the wafer inside the chocolate finger doubled as extra crunch for the crust. Needless to say, the ladies at our get together loved every bite!

Modern Italian Mascarpone Cheesecake

Serves 12

Cheesecake and photo by zachsmom, Premium Member © Sarah Phillips

ZachsMom, Premium Member, wondered if I had a recipe for a Mascarpone Cheesecake.
I developed one from my Healthy Oven Modern New York Cheesecake recipe to keep it light and airy and lower-in-fat.

This is not a dense cheesecake, but is a creamy and dreamy one from the beaten meringue added to the Mascarpone cheese base. This does not crack so it does not need a waterbath, but can be overbaked since it does contain egg whites and Mascarpone cheese, so watch it carefully. It makes a wonderfully light dessert. Use a springform pan to bake this cake in I do not recommend baking this is a solid cake pan as it is more delicate than a regular cheesecake and may be difficult to remove.

Graham Cracker Crust:
1-1/4 cups graham cracker crumbs (about 9 connected crackers)
1/4 cup sugar
3 tablespoons unsalted butter, melted

5 large egg whites, at room temperature
1 cup sugar

2 tablespoons cornstarch
2 tablespoons sugar
12 ounces Mascarpone cheese, COLD
1 teaspoon vanilla extract

1. Position a rack in the upper third of the oven and preheat to 325 degrees F. Lightly spray a 9-inch nonstick springform pan with oil. Do not reduce the oven temperature by 25 degrees F.

2. To make the crust, in the springform pan, stir the cracker crumbs, sugar, and butter until well combined. Press the mixture evenly and firmly into the bottom of the prepared pan. Set the crust aside.

3. In a grease-free medium bowl, using a handheld electric mixer set at low speed, beat the egg whites until foamy. Increase the speed to high and beat until soft peaks begin to form. Gradually beat in the sugar until the mixture forms VERY stiff, shiny peaks.

4. In a small bowl, combine the cornstarch and two tablespoons sugar. Add it to the cheese mixed with the vanilla extract in a large mixing bowl. MIX together by HAND Add in the egg whites and beat on low speed until just combined. Do not overmix -- it should take no longer than 10 seconds. Turn into the prepared pan and smooth the top.

5. Under a watchful eye, bake until the edges of the cake are slightly puffed and very lightly browned, about 25 to 35 minutes. The center will seem somewhat unset, but will firm when chilled. Remove the cake pan to a wrie cake rack.

6. Remove the sides of the cheesecake pan.

Serve chilled. Cut the cheesecake with a sharp, thin knife dipped into hot water.

Store the cheesecake in the refrigerator up to five days. If you wish to serve at room temperature, then slice while cold, then set the slices out to warm to room temperature before serving.

No Bake Lemon Cheesecake Ingredients

  • 500 grams (17oz) plain sweet biscuits – she used Arnott’s Nice but you can use Graham Crackers, McVitties etc.
  • 200 grams (70z) butter, melted
  • 4 x 250 gram (9oz) blocks cream cheese – room temperature
  • 2 x 395 gram (14 oz) tins sweetened condensed milk
  • The juice from 3 medium lemons (finely grate the rind as you will use it to decorate the top of the cheesecake0
  • 2 teaspoons Vanilla extract

Malaysian Chefs Cook at Home: Upside-down cheesecake by Chef Marcus Low, MadHatter Desserts

Unconventional is the word to describe Chef Marcus Low of MadHatter Desserts. The former banker turned baker – self-taught by the way – was never one to stick to the rule, prefering to tempt and tease with his play of flavours and textures. His array of desserts are a sight to behold and a delight to devour. There is a reason why he is known as Dessert King after all, thanks in part to his first claim to fame as the runner-up on Masterchef Asia in 2015.

For the second episode of our 'Malaysian Chefs Cook at Home' series, we visited Chef Marcus on a gloomy afternoon where the sky was overcast with grey skies. That didn't put a damper on the creative dish he had planned for us. The upside-down cheesecake is a simple dessert he likes to do to impress guests at dinner parties. Believe it or not, you can whip this up in under 30 minutes! Happy experimenting!

Upside-Down Mascarpone Cheesecake - Recipes

1 c heavy cream
4 oz semisweet chocolate, finely chopped
8 oz Mascarpone Cheese
1/4 c sugar
3 large eggs
1 tsp pure vanilla extract
1 T Dark Rum, Brandy, or Grand Marnier (optional)
Boiling water as needed
Sweetened Whipped cream (I got lazy and used Reddi-whip)
Chocolate bar (shave to make chocolate curls)

Preheat oven to 325 degrees F. Position rack in the middle.

In a medium saucepan, bring the cream to a simmer over medium heat. Remove from heat just before the cream starts to boil. Add the chocolate, stir until smooth and then let cool to room temperature.

In a large bowl, cream together the mascarpone cheese and sugar. Add the eggs one at a time, whisking well after each addition. Add the vanilla, salt, and rum (if using) and whisk until combined and smooth.

In a 9x13 baking pan, place eight 4 oz ramekins. Divide the chocolate-cheesecake mixture among the cups.

Put the 9x13 baking pan in the oven and then pour the boiling water into the pan until it goes half-way up the ramekins. Cover with aluminum foil.

Bake for 30 to 40 minutes at 325 degrees F or until the tops of the cheesecake only jiggle slightly. The chocolate-cheesecake will firm up as it cools. Remove the ramekins from the dish and cool on a wire rack. When they reach room temperature, cover each ramekin with plastic wrap and refrigerate for at least 4 hours before serving. May refrigerate up to 2 days before serving.

To serve, add a dollop of sweetened whipped cream and chocolate shavings to the top of each chocolate-cheesecake pot.

All The Cheesecakes

Fresh Banana Cream Cheesecake

If you love banana pudding, you should be sure to order this cheesecake. A crust of crushed vanilla wafers is filled with banana cheesecake and pudding-like Bavarian cream.

Kahlua Cocoa Coffee Cheesecake

Fudge brownie crust topped with Kahlua-swirled coffee cheesecake and coffee-chocolate mousse. More classic coffee cheesecake than the Tiramisu, but if we had to choose, we'd go with the Tiramisu. (We didn't have to choose. We ate both.)

Snickers Bar Chunks and Cheesecake

Original creamy cheesecake with tiny bits of Snickers candy bar atop a chocolate cookie crust. The whipped cream is topped with chopped peanuts and sweet caramel with those two elements, the whole thing (not just the candy bits) really does have a Snickers Bar effect.

Chocolate Mousse Cheesecake

A thin chocolate crust filled with two layers—one of chocolate cheesecake, and another of lighter chocolate mousse—all topped with whipped cream and shaved chocolate. A bit less intense than the Godiva cheesecake.

Brownie Sundae Cheesecake

Walnut brownie topped with classic cheesecake, white chocolate mousse, and chocolate ganache. All of this is topped with hot fudge, marshmallow cream, slivered almonds, and a cherry. It really does recall a sundae, a cheesecake, and a brownie all at once whether that’s a good thing is a matter of opinion.

Craig’s Crazy Carrot Cake Cheesecake

Layers of carrot cake and cheesecake with toasted almond crust and cream cheese icing. Like a re-constructed carrot cake, with cheesecake as the icing. (Only there’s also icing.)

Vanilla Bean Cheesecake

A thick vanilla cookie crust filled with vanilla cheesecake, vanilla mousse, and vanilla whipped cream there’s more vanilla flavor as you ascend, capped off with vanilla bean bits. Though too perfumey for some, it was a favorite of one of our tasters.

White Chocolate Raspberry Truffle Cheesecake

Chocolate cookie crust filled with classic cheesecake swirled with raspberries and white chocolate. Topped with white chocolate shavings.

30th Anniversary Chocolate Cake Cheesecake

Four alternating layers of cheesecake and fudgy chocolate cake, topped with chocolate cream and crunchy chocolate pearls on the back. (There’s something great about paying attention to the back of a cheesecake crust. You can hear them thinking, “How else can we dress this thing up?”)

Dulce de Leche Caramel Cheesecake

Vanilla cookie crust, a layer of caramel cheesecake, and a layer of sweet caramel mousse, topped with caramel and candied almonds. The cheesecake part was our favorite.

Fresh Strawberry Cheesecake

Classic graham cracker crust and cheesecake, topped with glazed strawberries. (Very glazed strawberries.) 50’s diner-style, but things are classic for a reason.

Original Cheesecake

Graham cracker crust original, creamy cheesecake a layer of sweetened sour cream. There are some cheesecakes that you need to dress up to make taste decent, but this isn’t one of them.

Low Carb Original Cheesecake Sweetened with Splenda

Graham cracker-walnut crust filled with original cheesecake that’s sweetened with Splenda, plus Splenda whipped cream. If they didn’t tell you the cheesecake had Splenda, you wouldn’t know—but in the whipped cream, it’s obvious.

Reese’s Peanut Butter Chocolate Cake Cheesecake

Layers of cheesecake with pieces of Reese’s Peanut Butter Cups, chocolate fudge cake, salted caramel. The thing is, Reese’s don’t have caramel the thing ends up tasting more like a Snickers bar.

Chocolate Chip Cookie Dough Cheesecake

Chocolate cookie crust filled with original cheesecake that has chocolate chip-walnut cookie dough mixed in. It’s tasty dough, but it almost forms its own layer—which is a bit excessive, even for us.

Pineapple Upside-Down Cheesecake

Vanilla cookie crust with a layer of pineapple-maraschino-cherry-swirl cheesecake between two layers of pineapple upside-down cake. It’s a lot of candied elements, a lot of syrupy elements, and a lot of sugar.

Dutch Caramel Apple Streusel Cheesecake

Graham cracker crust, original cheesecake with bits of apples, caramel, and candied walnuts swirled in, all topped with a caramel-walnut streusel and swimming in caramel. There’s much more apple and streusel than cheesecake in this one.

Mango Key Lime Cheesecake

Key Lime cheesecake swirled with mango and topped with mango key lime mousse, on a crust of vanilla coconut macaroons. Watch out if you don’t like coconut there’s more than you’d expect.

Chocolate Coconut Cream Cheesecake

A coconut cheesecake with chocolate chunks inside, atop a crust of crushed chocolate macaroon cookies. The ensemble is topped with coconut custard, whipped cream, and coconut and chocolate shavings. (If you’re counting, that’s four kinds of coconut.)

White Chocolate Caramel Macadamia Nut Cheesecake

A macadamia nut blondie crust topped with white chocolate cheesecake with huge macadamia nuts, white chocolate chunks, and caramel on top. For nut lovers only.

Chocolate Raspberry Truffle Cheesecake

A layer of chocolate cake acts as the crust, with raspberry-swirled chocolate chunk cheesecake, topped with chocolate mascarpone mousse. It reminded us of raspberry-filled bonbons some tasters found it a bit too sweet.

Caramel Pecan Turtle Cheesecake

Chocolate pecan brownie base, sweet caramel cheesecake, candied pecans, and chocolate ganache. For the extreme sweets lovers only.

Wild Blueberry White Chocolate Cheesecake

Blueberry-swirled cheesecake on a blueberry crumb crust, topped with white chocolate mousse. The blueberry flavor is definitely present, but the sugar is, too.

Adam’s Peanut Butter Cup Fudge Ripple Cheesecake

Cheesecake swirled with bits of Butterfinger candy bars and Reese’s Peanut Butter Cups. To top that off, more crushed Butterfinger bars. Surprisingly, it’s not nearly as sweet as it sounds, the nuttier elements helping it achieve a salty balance. Makes Butterfingers easy to ingest without sticking in the teeth.

Ultimate Red Velvet Cake Cheesecake

Alternating layers of dense red velvet cake and cheesecake, iced with cream cheese frosting. This one's hefty.

Pineapple Piña Colada Cake Cheesecake

Cheesecake, pineapple, coconut, and rum on a moist white cake. Sweet and tropical, just like the drink.

Lemon Raspberry Cream Cheesecake

Ladyfingers serve as the crust, and the lemon cheesecake filling is swirled with raspberries it's all topped with lemon mousse, raspberry puree, and whipped cream. We were happy that it was tart and lemony, and neither the cheesecake nor the sauce was overly sweet.

Godiva Chocolate Cheesecake

Serious chocolate lovers: take note. This one goes all out: a layer of intense flourless chocolate cake, with layers of chocolate cheesecake, chocolate mousse, and chocolate ganache.

Key Lime Cheesecake

One of their simpler desserts: crushed vanilla wafer crust, tart Key Lime cheesecake, whipped cream. Missing? Boat, Jimmy Buffett.

Chris’ Outrageous Chocolate Cake

Outrageous is right: layers of chocolate chip coconut cheesecake, chocolate cake, chewy brownie, and coconut-pecan frosting. If you like German Chocolate Cake, the flavors are similar here.

Oreo Cheesecake

The cookie crust is made with whole Oreos, and there are more of them suspended in the cheesecake. There’s a good texture difference between the smooth cheesecake and the crunchy cookies.

Chocolate Tuxedo Cream Cheesecake

A layer of fudge cake, a layer of chocolate cheesecake, a layer of creamy mousse, and a final layer of chocolate ganache. If that weren’t enough, there’s chocolate syrup and ‘mallow cream.

Tiramisu Cheesecake

A crust of coffee-soaked ladyfingers topped with a coffee-flavored cheesecake and mascarpone cream. For grownups only.

Why this Recipe Works

  • No cooking or baking required! Cause certain days of summer are just too damn hot to cook!
  • Super quick & easy! Minimal ingredients and only 15 minutes of prep!
  • Press-in pretzel crust! A food processor makes preparing this crust a breeze + there&rsquos no finicky dough to roll out. Or feel free to use a store bought crust. I won&rsquot tell!
  • Cheesecake topping is versatile! The cake can be topped with very best of seasons fresh fruit bounty, nuts, flowers, drizzles and more! Which means we can enjoy it in every single season of the year!

This No-Bake Cheesecake is your answer to wanting a cake without turning the oven on! A little vanilla and lemon (juice + zest) add the perfect floral tanginess to the mascarpone filling!

Key Lime Cheesecake

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 7 hours, 45 minutes (includes chilling)
  • Yield: serves 16
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Key lime pie meets cheesecake in this refreshing and simple cheesecake recipe! For the best results, use either water bath method described in the recipe and notes below.


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