Mascarpone Cheesecake

Recipe Ingredients

1/2 cup	73g / 2.6oz	Graham cracker crumbs
1/2 cup	73g / 2.6oz	Ground almonds
1/4 cup	49g / 1.7oz	Melted butter
2 lbs	908g / 32oz	Softened cream cheese
1 cup	237ml	Sour cream
1 1/2 cups	219g / 7.7oz	Mascarpone cheese
2		Eggs
2 cups	396g / 13oz	Sugar
1 tablespoon	15ml	Vanilla
2 tablespoons	30ml	Orange juice
		Peach Coulis
4 cups	948ml	Sliced fresh peaches
1 cup	198g / 7oz	Sugar
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Vanilla
		Garnish
4		Peach slices
4		Mint sprigs
		Powdered sugar

Recipe Instructions

Preheat oven to 350 degrees. Grease the sides of a 9-inch springform pan with butter.

In a bowl combine the graham cracker crumbs, almonds, and melted butter until well blended and press into the bottom of the springform pan. In another bowl beat the cream cheese until smooth and creamy. Beat in the sour cream, mascarpone, eggs, sugar, and continue beating until the mixture is very smooth, about 5 minutes. Add the vanilla and orange juice and beat until incorporated, 1 minute. Pour the filling into the prepared crust, and bake until brown and springy-firm, about 1 1/2 hours. Allow to cool for 4 hours.

Meanwhile, combine all coulis ingredients in a small saucepan and cook over low heat for 15 minutes, allowing it to form its own syrup. Cool and top either the whole cheesecake or individual slices with this topping. Garnish with fresh peach slices, mint and powdered sugar.

This recipe yields 12 dessert servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2176 broadcast 04-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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