Wisconsin Mascarpone Cheesecake with Chocolate Pecan Crust
Courtesy of Wisconsin Milk Marketing Board
Servings: 10
Prep Time: 20 Min.
Cook Time: 8 Min.
Chill Time: 2 Hr.
Prep Time: 20 Min.
Cook Time: 8 Min.
Chill Time: 2 Hr.
What you need:
Crust:
* 1 c. chocolate wafer cookie crumbs
* 2 Tbsp. finely chopped pecans
* 2 Tbsp. butter, melted
Filling:
* 2 envelopes unflavored gelatin
* 1/2 c. cold water
* 2 cartons (8 oz. each) mascarpone cheese
* 1 carton (8 oz.) Neufchatel cheese, softened
* 1 c. sugar
* 3/4 c. milk
* 1 c. whipping cream, whipped
* 1 c. chocolate wafer cookie crumbs
* 2 Tbsp. finely chopped pecans
* 2 Tbsp. butter, melted
Filling:
* 2 envelopes unflavored gelatin
* 1/2 c. cold water
* 2 cartons (8 oz. each) mascarpone cheese
* 1 carton (8 oz.) Neufchatel cheese, softened
* 1 c. sugar
* 3/4 c. milk
* 1 c. whipping cream, whipped
What to do:
1. For the crust, preheat the oven to 400°F. Combine the cookie crumbs, pecans, and butter; pat onto the bottom of a 9 in. springform pan. Bake for 5 to 8 min.; cool.
2. For the filling, in a small saucepan, dissolve the gelatin in cold water; heat just until warm. In a large mixing bowl, combine the gelatin, cheeses, and sugar; beat until smooth. Gradually add the milk; mix well. Fold in whipped cream; pour over the crust, smoothing the top. Chill until set.
2. For the filling, in a small saucepan, dissolve the gelatin in cold water; heat just until warm. In a large mixing bowl, combine the gelatin, cheeses, and sugar; beat until smooth. Gradually add the milk; mix well. Fold in whipped cream; pour over the crust, smoothing the top. Chill until set.