Mascarpone Cheesecake - Dacor Wall Ovens Manual

Default Mode and Temperature: Surround Bake/325˚
Suggested Time: 45-60 minutes
Tips: Use 8-10" springform pan. Use rack position 2. 8" pan= 1 hr. 10" pan= 45 minutes.
Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#3 Cheesecake
FOR CRUST:
70 vanilla wafers (8 1 ⁄ oz), finely ground
2
in a food processor (2
1
1 ⁄ sticks unsalted butter, melted
4
and cooled
Make crust: Adjust oven rack to position 2. In Dacor Guide, select Cheesecake. Press start. Allow oven to preheat. Butter bottom
and side of a 8-inch or 10-inch springform pan.
Stir together cookie crumbs and butter in a bowl. Reserve
onto bottom and 1- 1 ⁄ inches up side of springform pan (about
2
about 10 minutes. Cool completely on a rack. Leave oven on.
Make filling while crust bakes: Beat cream cheese, mascarpone, and sugar into a large bowl with an electric mixer at the high
speed until fluffy, about 3-5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix
at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly
when pan is shaken gently (about 45-60 minutes). Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will contin-
ue to set as it cools). Leave oven on.
Make topping: Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading
gently and evenly, leaving a
Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with
reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.
Serves 8-10.
RECIPES
Cheesecake

Mascarpone Cheesecake

FOR FILLING:
20 oz cream cheese
1 ⁄ cups) (2
3
8 oz mascarpone cheese
at room temperature
3 ⁄ cup sugar
4
3 large eggs
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1 ⁄ teaspoon salt
4
1
⁄ -inch border around edge.
4
1 ⁄ eight ounce packages), softened
2
1
⁄ cup crumb mixture for sprinkling over cheesecake, then pat remainder
4
1 ⁄ - 1 ⁄ inch thick). Put pan on a cookie sheet and bake until golden,
4 2
26
FOR TOPPING:
1 cup sour cream
1 ⁄ cup sugar
4
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1 ⁄ teaspoon salt
8