MAKES ONE 7 1/2 x 3-INCH CAKE
Many Italian cheesecakes begin with ricotta cheese as the central ingredient, which produces a delicious but heavier taste than this light-as-air cheesecake made with mascarpone cheese folded into whipped egg whites. Baking it in a water bath creates even heat for a smooth and velvety texture that is hard to beat.
12 ounces mascarpone cheese at room temperature
4 eggs, separated
1 tablespoon vanilla
3/4 cup sugar
2 tablespoons King Arthur™ Unbleached, All-Purpose Flour
1/2 teaspoon salt
2 cups light cream
Butter and flour a 7 1/2-inch round springform pan. Wrap a sheet of aluminum foil around the outside of the pan and set aside.
Preheat the oven to 300F.
In a large bowl, beat the cheese, egg yolks, vanilla, sugar, flour and salt together until very smooth. Slowly beat in the cream.
With a clean beater and bowl, whip the egg whites into soft peaks and fold them into the cheese mixture with a rubber spatula.
Pour the mixture into the prepared pan and set the pan in a larger pan. Pour hot water carefully into the larger pan coming halfway up the sides of the springform pan.
Bake for 1 to 1 1/4 hours or until the cake is lightly browned and set. Cool it in the oven with the door ajar, then at room temperature and lastly in the refrigerator. To serve, carefully release the sides of the pan and place the cheesecake on a serving dish. Slice into wedges and serve as is or with a fruit sauce if desired.
Variation: Use individual buttered ramekins instead of the springform pan and reduce the baking time to 25 to 30 minutes in a water bath.
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