Vanille de Tahiti and Mascarpone Cheese Cake with Summer Cherries
Tahitian Vanilla & Mascarpone Cheesecake with Cherry Sauce
Irresistible Tahitian vanilla cheesecake recipe with the beautiful flavor combination of cream cheese, mascarpone and ricotta topped with cherry sauce made from fresh cherries. A cheese cake fit for a king, queen or just about anyone. Enjoy this Tahitian vanilla cheese cake delight over coffee, conversation, or a late night snack when no one else is looking.
To make graham cracker crust:
- 1 and ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter (melted)
- ¼ cup granulated sugar
To make cheesecake filling:
- 16oz cream cheese (room temperature)
- 8oz mascarpone cheese (room temperature)
- 8oz ricotta cheese (room temperature)
- 4 eggs (room temperature)
- 1 cup granulated sugar
- 1 Tahitian vanilla bean (seeds scrapped from the bean)
To make cherry sauce:
- 16oz fresh cherries (pitted)
- ½ cup granulated sugar
- ½ cup water
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Directions for baking and assembly:
First make the cherry sauce, by adding the cherries, sugar, water to a sauce pan and cook on medium flame.
In a small bowl prepare the cornstarch slurry by adding the lemon juice and cornstarch. Mix until smooth.
Add the cornstarch slurry to the boiling cherry mixture, stir continuously and you can see the sauce getting thickened.
Remove from heat, allow the sauce to cool and set aside.
Prepare a 9 inch or 10 inch spring form pan by greasing them with oil and place the parchment paper.
In a medium bowl add the graham cracker crumbs, melted butter and sugar. Mix well with the help of the fork until well combined.
Add the prepared crust mixture to the spring form pan and press into the bottom. Bake the crust for 8-10 minutes at 325 F.
Once done allow the crust to cool and start preparing for the filling.
In a large bowl, beat the cream cheese, mascarpone cheese, ricotta cheese and sugar until smooth with the help of a hand mixer. Add the vanilla seeds scarped from the Tahitian vanilla bean and add the egg one by one to the cheese cake mixture and beat until smooth.
Meanwhile warp the spring form pan bottom with aluminum foil. Place the spring pan form into a roasting pan and fill the roasting pan with 1 inch hot water.
Pour the cheese cake mixture into the spring form pan over the baked crust layer.
Bake the cheesecake at 325 F for 1 hour 10 minutes until the center of the cheese cake is no longer wobbly when shaken.
Allow the cheese cake to cool 4 hours to overnight by placing them in fridge.
Decorate the cheesecake with the prepared cherry sauce, fresh cherries and edible gold leaf (optional).
Slice them and serve it chill.
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