Ingredients:
24 oz mascarpone cheese
1 tbsp vanilla
1 egg
1 graham cracker crust
1 c. sugar
Cooking Instructions
1. Preheat oven to 350°. 2. In the bowl of your mixer add egg, sugar, and vanilla, beat on medium for a minute, then add the mascarpone a spoonful at a time. Do not rush this step; you need to mix smoothly for a creamy texture. It will be very thick; that's what you want. 3. With a nylon spatula smooth the creamed cheese mixture into the crust, making sure to spread into the corners. 4. Place the pie into the oven, in the top 1/3rd of the oven. On the bottom rack, place a pan and pour in 4 cups of water, for steam. Bake for 40 minutes. 5. Cool cake on counter for 30 minutes, then refrigerate overnight.
Note: You can garnish with fresh fruit or chocolate curls when serving. The cake should have an impossibly creamy texture, due to the mascarpone. Cream cheese can be used; it's just not as smooth when baked.
24 oz mascarpone cheese
1 tbsp vanilla
1 egg
1 graham cracker crust
1 c. sugar
Cooking Instructions
1. Preheat oven to 350°. 2. In the bowl of your mixer add egg, sugar, and vanilla, beat on medium for a minute, then add the mascarpone a spoonful at a time. Do not rush this step; you need to mix smoothly for a creamy texture. It will be very thick; that's what you want. 3. With a nylon spatula smooth the creamed cheese mixture into the crust, making sure to spread into the corners. 4. Place the pie into the oven, in the top 1/3rd of the oven. On the bottom rack, place a pan and pour in 4 cups of water, for steam. Bake for 40 minutes. 5. Cool cake on counter for 30 minutes, then refrigerate overnight.
Note: You can garnish with fresh fruit or chocolate curls when serving. The cake should have an impossibly creamy texture, due to the mascarpone. Cream cheese can be used; it's just not as smooth when baked.
