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:
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First make the cherry sauce, by adding the cherries, sugar, water to a sauce pan and cook on medium flame.
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In a small bowl prepare the cornstarch slurry by adding the lemon juice and cornstarch. Mix until smooth.
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Add the cornstarch slurry to the boiling cherry mixture, stir continuously and you can see the sauce getting thickened.
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Remove from heat, allow the sauce to cool and set aside.
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Prepare a 9 inch or 10 inch spring form pan by greasing them with oil and place the parchment paper.
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In a medium bowl add the graham cracker crumbs, melted butter and sugar. Mix well with the help of the fork until well combined.
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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.
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Once done allow the crust to cool and start preparing for the filling.
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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.
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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.
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Pour the cheese cake mixture into the spring form pan over the baked crust layer.
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Bake the cheesecake at 325 F for 1 hour 10 minutes until the center of the cheese cake is no longer wobbly when shaken.
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Allow the cheese cake to cool 4 hours to overnight by placing them in fridge.
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Decorate the cheesecake with the prepared cherry sauce, fresh cherries and edible gold leaf (optional).
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Slice them and serve it chill.
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