(I have to apologize for the bad photo, I took this cheesecake
to a BBQ before taking any pictures and only had this meager
paper plate to work with, plus I only have a point and shoot camera.)
I have been craving cheesecake and I know the richness of mascarpone would definitely put it over the top. We've all had that slice of cheesecake that is just a little too tart. In fact, for the longest time I didn't even think I liked cheesecake after getting too many just that way. If you haven’t tried mascarpone cheese yet, try it, it’s amazing. It’s the same consistency of cream cheese, but tastes like fresh cream, it’s so rich, and no tartness, so I knew I wanted to include it in my next cheesecake. To add to that, I’ve decided that my new favorite frosting is Cupcake Project’s, Vanilla Bean Buttercream, it tastes like melted vanilla ice cream, and you really could just eat it right of the spoon. So I thought I’d try a Vanilla Bean Cheesecake, hoping for the same result. In searching for a recipe I happened upon a new blog that I now frequent, Spache the Spatula, I found this delicious recipe there, which she adapted from Epicurious. If you’d like to see a better photo of this cheesecake, head over to her blog, she has beautiful photography. This recipe is a re-print from her blog.
This cheesecake is amazing. It's so creamy and smooth, and that little spice in the crust is just perfect. I think this would be a great base for all cheesecakes. The passion fruit caramel took a little longer to caramelize for me, but it was so worth it. You can taste a hint of tartness from the topical fruit. My mom, who was over while I was baking, enjoyed liking the bowl she thought it was so good. Happy baking guys.
