Lemon Mascarpone Cheesecake
from the Spring 2006 LCBO Food & Drinks Magazine
Serves 6 to 8
1/2 cup (75mL) melted unsalted butter
1 1/2 (375mL) biscottie crumbs; about 8 biscotti
1 lb (500g) cream cheese at room temperature
2 cups (500mL) mascarpone
3 tbsp (45mL) all purpose flour
2 tsp (10mL) vanilla
1 tbsp (15mL) grated lemon zest
1/4 cup (50mL) lemon juice
3/4 cup (175mL) dried apricots, chopped
1/4 cup (50mL) granulated sugar
1/4 cup (50mL) white wine
1/2 cup (125mL) water
1/4 cup (50mL) marmalade
3 oz (90g) white chocolate
Line base of 9.5" springform pan with parchment paper. Using 1 tbsp (15mL) of melted butter, brush over parchment and all sides of pan.
Stir together the biscotti and remaining butter in a bowl (Photo #2). Pat this mixture onto bottom and slightly up the sides of the pan (Photo #3). Chill crust in refrigerator while preparing the filling.
Beat cream cheese until softened. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating well after each addition (Photo #4). Beat in mascarpone until smooth (Photo #5). Then beat in the flour, vanilla, lemon zest and juice (Photo #6).
Pour filling into chilled base and smooth the top (Photo #7 & #8). Place cake on baking sheet and bake cake in oven at 350F (180C) for about 1.25 hours, until firm on sides and a little softer in the centre (Photo #10). To help prevent top from cracking, turn off oven, leave oven door ajar, and let cake sit for about 1 hour.
Place apricots, sugar, wine and water in a pot. Let soak for 30 in. Bring mixture to a boil. Cover, reduce heat to medium-low and simmer for another 30 min. or until apricots are very soft (Photo #9). Stir in marmalade and cool.
Spread apricot mixture over cooled cheesecake (Photo #11). Melt the chocolate in a heavy pot over low heat (alternatively, use the double boiler method), stirring until just liquid. Drizzle over mixture before serving.
Note, there's no chocolate in the picture as I didn't have any at the time.
The end result looks a little like this.