Fruit-3 of 8 (Nectarine)
Fruit-3 of 8 (Nectarine)
Gallesio, Giorgio
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La Belle Cuisine - More Cake Recipes

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Mascarpone Cheesecake with Nectarines

 

 

 

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 Fruit-8 of 10 (Nectarines)
Fruit-8 of 10 (Nectarines)
Von Riefel, Carlos
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Mascarpone Cheesecake with Nectarines
Gourmet Archives

 For crust:
Six 5- by 2 1/2-inch graham crackers
1 1/4 cups coarsely crushed amaretti [cookies]  
3 tablespoons sugar
3 tablespoons unsalted butter, melted

For filling:  
11/2 cups (about 3/4 pound) mascarpone cheese
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
1/4 teaspoon almond extract
3 tablespoons all-purpose flour
1/4 teaspoon salt

For topping:
2 pounds nectarines (about 8)
2 tablespoons sugar, or to taste

 Preheat oven to 350 degrees F. and lightly butter a 9-inch springform pan.
Make crust:
  In a food processor finely grind graham crackers and amaretti with sugar. Add butter and blend until combined well. Press mixture onto bottom and about 3/4 inch up side of pan. Bake crust in middle of oven
10 to 15 minutes, or until crisp and golden, and cool completely in pan
on a rack.
Make filling
:  In a bowl with electric mixer beat mascarpone with sugar until smooth and add eggs, 1 at a time, beating well after each addition.  Beat in lemon juice, zest and extracts. Beat in flour and salt until combined well.  Pour filling into crust. Bake in middle of oven 30 to 35 minutes, or until pale golden and set, and cool completely in pan on rack. Remove side of pan and transfer to a plate. Chill, covered, at least 4 hours and up to 24.
Make topping
just before serving:  Slice nectarines and in a bowl toss with sugar.  Let nectarines stand, tossing occasionally, until sugar is dissolved and juices are released, about 5 minutes.  Mound topping on cheesecake and serve immediately.
 

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