Indulgent Cheesecake with Mascarpone Cheese
Consider this no-bake (not counting the crust) cheesecake as one of life's little luxuries.
1 cup chocolate wafer cookie crumbs
2 tablespoons pecans, finely chopped
2 tablespoons butter, melted
2 envelopes unflavored gelatin
1/2 cup cold water
2 (8-ounce) tubs Wisconsin Mascarpone Cheese
1 (8-ounce) package Neufchatel Cheese, softened
1 cup granulated sugar
3/4 cup milk
1 cup whipping cream, whipped
- For the Crust: Preheat the oven to 400°F (205°C).
- Combine cookie crumbs, pecans, and butter; pat onto the bottom of a 9-inch springform pan. Bake for 5 to 8 minutes; cool.
- For the Filling: In small saucepan, dissolve gelatin in cold water; heat just until warm.
- In large mixing bowl, combine gelatin, mascarpone cheese, neufchatel cheese and sugar; beat until smooth. Gradually add milk; mix well. Fold in whipped cream; pour over crust, smoothing top.
- Chill until set.
Makes 10 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.