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Mascarpone White Chocolate Cheesecake with Rhubarb Sauce

Dairy Farmers of Canada
Add to Calendar 09/19/2017 10:00 AM 09/19/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:


Crust:
1 1/4 cups (310 mL) graham cracker crumbs
1/4 cup (60 mL) butter, melted

Filling:
6 oz white chocolate, chopped
2 (250 g) pkgs regular block cream cheese, at room temperature
250 or 275 mL container Canadian Mascarpone
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) cornstarch
3 eggs
2 cups (500 mL) 14% sour cream
1 tsp (5 mL) vanilla

Rhubarb Sauce:
5 cups (1.25 L) (½-inch/1 cm) slices rhubarb, about 1½ lb (750 g)
1/4 cup (60 mL) granulated sugar
3 tbsp (45 mL) water

Yields: 12 Servings

See full recipe: https://www.dairygoodness.ca/recipes/mascarpone-white-chocolate-cheesecake-with-rhubarb-sauce?source=calendar
Mascarpone White Chocolate Cheesecake with Rhubarb Sauce true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
Comments
  • Course Desserts & Sweets
  • Prep. Time 2 hrs, 15 mins
  • Cooking Time 2 hrs, 5 mins
  • Refrigeration Time 4 hrs
  • Yields 12 Servings

White chocolate and Mascarpone give this irresistible take on the classic cheesecake a luxurious texture and taste. Balance it out with the tart taste of local rhubarb.

  • Course Desserts & Sweets
  • Prep. Time 2 hrs, 15 mins
  • Cooking Time 2 hrs, 5 mins
  • Refrigeration Time 4 hrs
  • Yields 12 Servings

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2017 Milk Calendar Explore all Milk Calendar recipes

Ingredients


Crust:
1 1/4 cups (310 mL) graham cracker crumbs
1/4 cup (60 mL) butter, melted

Filling:
6 oz white chocolate, chopped
2 (250 g) pkgs regular block cream cheese, at room temperature
250 or 275 mL container Canadian Mascarpone
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) cornstarch
3 eggs
2 cups (500 mL) 14% sour cream
1 tsp (5 mL) vanilla

Rhubarb Sauce:
5 cups (1.25 L) (½-inch/1 cm) slices rhubarb, about 1½ lb (750 g)
1/4 cup (60 mL) granulated sugar
3 tbsp (45 mL) water

Preparation

Crust: Preheat oven to 350°F (180°C). Butter a 10-inch (25 cm) springform pan. In a bowl, stir graham cracker crumbs with butter. Press into the bottom of pan. Bake 10 min or until crust is a deep golden brown. Leave oven on. Set aside while preparing filling.

Filling: In a microwave, melt chocolate 1 to 2 min, stirring every 30 seconds until nearly melted. Stir to completely melt. Beat cream cheese with Mascarpone cheese, sugar and cornstarch until smooth, about 1 min. Add eggs one at a time, beating just until mixed and scraping down sides of bowl after each addition. Beat in sour cream and vanilla just until mixed. With mixer running, beat in chocolate just until mixed. Pour over crust. Bake in a preheated oven 1 hour.

Turn off oven; leave cheesecake in oven 55 to 60 min or until top jiggles slightly when gently shaken.

Using a knife, go around rim of pan to release cheesecake, but leave in pan. Cool on a rack 2 hours. Refrigerate at least 4 hours, but preferably overnight.

Rhubarb Sauce: Place rhubarb, sugar and water in a medium saucepan. Bring to a boil; simmer gently, uncovered, stirring occasionally 5 min until sauce-like in consistency but some pieces remain. Refrigerate until ready to serve. Serve wedges of cheesecake with rhubarb sauce spooned over top.

Tips

Before baking, flip base of springform pan upside down, then tighten pan. It makes it easier to remove cheesecake slices from base. For easy slicing, dip sharp knife into hot water, dry well then slice.

Even the smallest children can help make the crust. Older kids can slice rhubarb and use the mixer.

Eliminate Mascarpone and substitute with 250 g block regular cream cheese. Frozen rhubarb works well for the sauce too, but may need to cook slightly longer.

12 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2017 Milk Calendar Explore all Milk Calendar recipes

Comments

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Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2017 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 515 Calories
Protein: 9 g
Carbohydrate: 41 g
Fat: 37 g
Fibre: 1.5 g
Sodium: 301 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 18 % / 198 mg
Vitamin A: 28 %
Selenium: 24 %
Vitamin B12: 24 %
Riboflavin: 22 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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