Honey-Mascarpone Cheesecake

Honey-Mascarpone Cheesecake

YIELD: Makes 12 servings


For Vanilla Chiffon:

2 cups - cake flour

1 1/2 tsp. - baking powder

1 tsp. - salt

1 1/2 cup - sugar, divided

1/2 cup - vegetable oil

3 - eggs

1/2 cup - whole milk

8 - egg whites

For Honey-Mascarpone Cheesecake:

2 (8 oz.) packages - cream cheese, room temperature

2 (8 oz.) containers - mascarpone cheese, room temperature

1 1/4 cups - sugar

2 tsp. - lemon juice

1 tsp. - vanilla extract

4 - eggs



vanilla or honey ice cream


For Vanilla Chiffon:

Preheat oven to 300°F. Line a baking sheet with parchment paper.

Sift cake flour, baking powder, salt, and 1 cup of the sugar into bowl of electric mixer. Add eggs, oil, and milk. Beat on medium speed for 2 minutes, until mixed.

Whip egg whites and remaining 1/2 cup of sugar in a clean mixing bowl with electric mixer on high speed until medium peaks form. Gently fold egg whites into batter.

Spread onto prepared pan and bake for 20-25 minutes, until golden brown.

Cool for at least 20 minutes.

For Honey-Mascarpone Cheesecake:

Preheat oven to 350°F. Tightly wrap the outside of a 9-inch springform pan in heavy aluminum foil.

Beat cream cheese, mascarpone cheese, and sugar in an electric mixer fitted with a paddle attachment until smooth. Add lemon juice and vanilla.

Add eggs one at a time, on medium speed, beating until just blended.

Pour cheesecake mixture into prepared pan. Place springform pan into a roasting pan and fill the roasting pan with water, until it comes half-way up the sides of the springform pan.

Bake for 1 hour and 5 minutes, until the center of the cheesecake move slightly when shaken.

Cut a 9-inch circle from the vanilla chiffon and place directly on top of the cheesecake.

Cool for one hour at room temperature. Refrigerate, covered, for at least 8 hours.

Remove from pan right before serving.

To Serve:

Place cheesecake on a plate and drizzle with honey. Serve with a scoop of ice cream.


Cook's Note: At the Epcot® International Flower & Garden Festival, this cheesecake is drizzled with honey, garnished with pizzelle cookies and fennel pollen meringue kisses and served with orange blossom honey ice cream.