Mascarpone Cheesecake with Five-Spice California Golden Raisins

Submitted by: Paul Wade

Classic cheesecake with golden raisin sauce.

Details

INGREDIENTS

    Crust

    • 6 graham crackers (5x2-1/2 inches each)
    • 1 1/4 cups coarsely crushed biscotti
    • 3 tablespoons sugar
    • 3 tablespoons unsalted butter, melted

    Filling

    • 1 1/2 cups mascarpone cheese (about 3/4 pound), at room temperature
    • 1/2 cup sugar
    • 2 large eggs
    • 1 tablespoon fresh lemon juice
    • 2 teaspoons freshly grated lemon zest
    • 1 teaspoon vanilla extract
    • 3 tablespoons all-purpose flour
    • 1/4 teaspoon salt

    Five-Spice California Golden Raisin Compote

    • 1 1/4 cups sugar
    • 1 cup water
    • 1 cup Sauterne
    • 2 teaspoons freshly grated orange peel
    • 1 teaspoon ground five-spice
    • 4 cups California golden raisins

    PROCEDURE

    Preheat oven to 350°F. Butter a 9-inch springform pan.

    Crust

    In food processor, finely grind graham crackers and biscotti with sugar. Add melted butter and blend until well-combined. Press mixture onto bottom and about 3/4-inch up sides of springform pan. Bake in middle of oven at 350°F for about 10 to 15 minutes, or until crust is crisp and golden. Remove from oven and cool completely in the pan on a cooling rack.

    Filling

    In medium mixing bowl, with electric mixer, beat mascarpone with sugar until smooth. Add eggs, one at a time, beating well after each addition. Mix in lemon juice, zest and extract; add flour and salt. Mix until well-combined. Pour into crust and bake in middle of oven at 350°F for about 30 to 35 minutes, or until cheesecake is pale golden and set. Remove from oven and cool completely in pan on cooling rack. Then, remove side of pan and transfer to plate.

    Raisin Compote

    Combine first 5 ingredients in large, heavy-bottomed saucepan. Stir over medium heat until sugar dissolves; then, bring to boil. Add raisins; reduce heat to simmer and cook until tender. Chill.

    To Serve
    Divide cheesecake into 24 wedges and arrange on individual dessert plates. Divide and spoon compote on top. Serve.

    Nutrition Facts Per Serving

    Calories 280 (29% from fat); Total Fat 10g (sat 5g, mono 1g, poly 1g, trans <1g ); Cholesterol 40mg; Protein 3g; Carbohydrate 47g; (Dietary Fiber 1g; Sugars 36g; ); Iron 1mg; Sodium 160mg; Calcium 37mg; Potassium 229mg

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