Estelle's is going to be sharing some fabulous pies
for the summer season....and today,
I decided to begin with a marvelous cheesecake!
With Father's Day right around the corner.
this dessert will be the perfect addition to your celebration..
It's cool, creamy and delicious topped with whipped cream
and a drizzle of Salted Caramel Sauce.....
cheesecakes normally require a water bath while baking....
3/4 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
2 cartons (8 ounces each) Mascarpone cheese
1 cup sugar
1 tablespoon lemon juice
1 tablespoon vanilla extract
4 eggs, room temperature, lightly beaten
Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
3. For filling, in a large bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. hot water to larger pan.
4. Bake until center is just set and top appears dull, 1 to 1-1/4 hours. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
5. Refrigerate overnight. Remove sides of pan. Garnish cheesecake with whipped topping; drizzle with caramel. Refrigerate leftovers.