Peach And Mascarpone Cheesecake With Balsamic Syrup
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
57
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Sugar5 tbsps
Unsalted Butter (diced)3 tbsps
All-Purpose Flour3 large
Egg1 tsp
Vanilla Extract1 cup
Peaches (sliced)1 cup
Balsamic VinegarDirections:
1
For crust: Preheat oven to 350°F
2
Blend graham cracker pieces, sugar, and butter in processor until moist clumps form
3
Press onto bottom (not sides) of 9-inch-diameter springform pan
4
Bake until golden brown, about 12 minutes
5
Transfer crust to rack to cool
6
Maintain oven temperature
7
Preheat oven to 350°F
8
Blend graham cracker pieces, sugar, and butter in processor until moist clumps form
9
Press onto bottom (not sides) of 9-inch-diameter springform pan
10
Bake until golden brown, about 12 minutes
11
Transfer crust to rack to cool
12
Maintain oven temperature
13
For filling: Using electric mixer, beat mascarpone, sugar, and flour in large bowl until blended
14
Beat in eggs 1 at a time; add vanilla extract
15
Puree diced peaches in mini processor or blender until smooth
16
Beat peach puree into batter
17
Pour filling into crust
18
Bake until edges are raised and dry and center is softly set, about 1 hour 5 minutes
19
Place hot cheesecake directly in refrigerator
20
Chill uncovered overnight
21
Boil balsamic vinegar in small saucepan until reduced to 1/4 cup, about 4 minutes; cool syrup
22
Cut around cheesecake; remove pan sides
23
Top with peach slices, drizzle with balsamic vinegar syrup, and serve
24
Using electric mixer, beat mascarpone, sugar, and flour in large bowl until blended
25
Beat in eggs 1 at a time; add vanilla extract
26
Puree diced peaches in mini processor or blender until smooth
27
Beat peach puree into batter
28
Pour filling into crust
29
Bake until edges are raised and dry and center is softly set, about 1 hour 5 minutes
30
Place hot cheesecake directly in refrigerator
31
Chill uncovered overnight
32
Boil balsamic vinegar in small saucepan until reduced to 1/4 cup, about 4 minutes; cool syrup
33
Cut around cheesecake; remove pan sides
34
Top with peach slices, drizzle with balsamic vinegar syrup, and serve