Can you make a cheesecake with just mascarpone cheese?

[marilynfl]

okay...let me clarify. I KNOW I can...I just don't know what it would taste like. I like to make a cheesecake during the holidays to share with neighbors, but my cheesecake recipes use either four or five 8-oz packages (2 lb or 2.5 lbs). Currently, that would cost $11 to ~$14 for one cake using Philadelphia cream cheese.

Today I picked up a FIVE POUND container of Galbani mascarpone for $8. I could easily make two cheesecakes with that...which normally would run me $22 to $28 just for the creamcheese. A quick online search shows mascarpone cheesecakes recipes, but they all use 1:1 ratio combining mascarpone AND cream cheese.

I want to know why. Is it a taste thing...or a texture thing? Expense? Cultural differences? What!

Mostly, I'd like to know if anyone has made one solely with mascarpone...or any other dessert that would use a big amount of this ingredient.

thanks,
M

 

[wigs]

Good question, M. I've only ever tried recipes with a combination of cream cheese and mascarpone. I finally ran across a no-bake cheesecake with only mascarpone here: No-Bake Mascarpone Cheesecake Recipe | From Scratch Fast

The following is good reading where different folks throw in their opinions about using only mascarpone in a cheesecake==>

https://www.reddit.com/r/AskCulinary/comments/q8fsb8

Hmmm, Giada's mascarpone cheesecake recipe also calls for both regular cream cheese and mascarpone. One would think that she would have a "mascarpone only" version, but nothing is coming up that I am finding.

The following site is especially interesting regarding using mascarpone as a partial sub in cheesecake: The Secret to the Richest, Creamiest Cheesecake

 

[Marg CDN]

Honestly, I think it would never set. Hence, her need to freeze it, which I think, diminishes the texture. And it seems to me it would come through as more delicate than I like for a cheesecake. I use mascarpone, when I can get it on sale, and make the equivalent of a cheesecake filling for a Konafa, or tira misu. This was not the original Konafa recipe but my version cuts some corners to an easy dessert. And of course, it bakes, with egg.

And I buy cream cheese.....SO much cheaper....at Walmart for $2.77 for 8 oz. That's the regular, not-on-sale price for the Walmart brand which (regardless of the actual producer) is just as good as Philadephia. A bargain in comparison. What a lucky find though on the mascarpone.

Konafa

1. Make a syrup by boiling 1 c. sugar, ½ c. water, 1 t. lemon juice and 1 T. orange flower water.

2. Melt 1 c. butter.

3. Unroll the 1 lb. box of defrosted konafa or kataifa (depending on its origin) and pull it apart so that there are no heavy clumps. Place it into a large bowl and pour about half of the butter over it. Pull and tear the dough, mixing the butter in so that it is well incorporated. Continue doing this, gradually adding all the butter until the dough is soft all over and appears butter-coloured throughout. (Takes about 3 minutes)

4. Line an ovenproof dish (I use a souffle bowl) with half the kataifa.

5. Add 1 beaten egg and 1½ t. vanilla to a 500 ml. tub of mascarpone. If you wish, add about 1 T. sugar. Pour the mascarpone over the dough. Cover the filling with remaining dough. If you have any remaining butter, pour it over the surface of the dough.

6. Bake at 350̊ for 40 minutes. Increase the oven temperature to 400-425̊ and continue to bake for another 15 minutes or until the surface is golden brown.

7. Pour the syrup over the konafa. Sprinkle with chopped pistachio nuts and leave to cool before serving.


Comments: I make this in a springform pan but take care that the butter may leak.
This can be frozen after baking and before adding the syrup. After thawing, just reheat briefly to recrisp the dough.

 

[lana-in-fl]

okay...let me clarify. I KNOW I can...I just don't know what it would taste like. I like to make a cheesecake during the holidays to share with neighbors, but my cheesecake recipes use either four or five 8-oz packages (2 lb or 2.5 lbs). Currently, that would cost $11 to ~$14 for one cake using Philadelphia cream cheese.

Marilyn, is there an Aldi near you? 8 oz cream cheese for $1.65, I think. And where in the world did you get that much mascarpone for that price?? What a bargain!

 

[marilynfl]

Thanks everyone. I think I'll try that BBC version in the Reddit comments. It uses 1.65 lbs of mascarpone and I can do two of those easily. Plus I already have my own lemon curd which would go nicely with it. I was confused at how often they talked about mascarpone breaking up and being very diva-ish. I always thought it was just like cream cheese. Another odd thing they kept recommending was making your own...but the method using heavy cream is how I make creme fraiche, so I wonder if we're all talking about the same thing.

Lana, the closest ALDI's is in Asheville. I used to get Trader Joe's cream cheese, but it ALWAYS seemed to leave tiny flat lumps, no matter how much I beat it. Even when baked I could still see the little lumps. That's when I went back to Philly. Have never tried ALDIs as it's an 80 mile round trip.

I found the tub at a discount grocery store...the type that has products really close to expiry dates. I never went there until Maria mentioned finding interesting vinegars at hers. My best deal was Champion unsalted butter (8 oz for $.99). I ended up getting 10 lbs and put it all in the freezer. Really helped with the pastry classes I did for the library. The expiry date for the mascarpone isn't that far off, which is why I'd like to make some treats now and freeze them. I know I can freeze my cheesecake. I'm hoping this will work the same way.