Mascarpone Cheesecake with Blackberry Sauce

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Mascarpone Cheesecake with Blackberry Sauce

From The Best Slow Cooker Cookbook Ever

This creation was inspired by one I sampled at Stars Cafe in San Francisco a few

years back. Mascarpone, a soft Italian fresh cheese, is now available in the

cheese section of many supermarkets.

 

MAKES 8 TO 10 SERVINGS

 

1 cup finely ground amaretti cookies or coconut macaroon cookies (or 1/2 cup

graham cracker crumbs mixed with 1/2 cup flaked coconut)

3 tablespoons butter, melted

2 (8-ounce) packages cream cheese, softened

1/2 pound mascarpone cheese

3/4 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1 (16-ounce) package frozen unsweetened blackberries or raspberries, thawed

 

1/2 cup powdered sugar

1. In a medium bowl, mix together the cookie crumbs and melted butter until well

mixed. Press into the bottom and 1/2 inch up the side of an 8-inch springform

pan.

2. In a food processor, combine the cream cheese, mascarpone, granulated sugar,

eggs, and vanilla. Process until smooth and creamy. Scrape the cheese filling

into the crust.

 

3. Place a vegetable steamer or other low rack on the bottom of a 5-quart

electric cooker. Pour 1 cup hot water into cooker. Set the cheesecake on the

rack.

 

4. Cover and cook on the high setting about 3 hours, or until set. (Do not

attempt to cook on the low heat setting for a longer time.) Remove the lid from

the cooker and turn off the cooker. Allow the cheesecake to stand in the cooker

until cool enough to handle. Remove and cool to room temperature, then

refrigerate several hours or overnight, until cold.

 

5. To make the blackberry sauce, puree the thawed berries in a food processor

until smooth. Add the powdered sugar and blend well. To remove the seeds, press

through a wire strainer into a bowl, pressing on the pulp and scraping the

mixture from the underside of the strainer into the bowl. Refrigerate until

serving time.

 

6. To serve, remove the springform side from the pan and cut the cheesecake into

slices. Serve on dessert plates and top each slice with about 2 1/2 tablespoons

blackberry sauce. Refrigerate any leftovers.

 

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