So, a little over a month ago I had my second baby. We called her Ciara (pronounced Kee-ra, for all you North Americans – not See-ara!). She is a cute little bundle of snuggly goodness. I like her a lot; even at 4 am.
Maeve likes her too, thankfully. Every now and then she looks up at me and says, “Mommy, I really like Ciara.”
It’s almost like she needs to convince herself sometimes, but I’ll take it.
Now that we’re in a sorta-rhythm with nap times, play groups and toddler music classes (in conjunction with mommy’s frequent, lingering coffee breaks at The Green Sheep in Thurles), I was recently able to do some baking. I had a pile of mascarpone cheese in my fridge, but I didn’t want to make the same ol’ tiramisu. I thought I might try a cheesecake.
Can you believe I’ve never made a cheesecake? Me neither. I don’t think I even made one in culinary school. This is mostly because I’m not a huge lover of cheesecake – I find the traditional New York-style baked cheesecake really rich and far too heavy. The no-bake versions are a bit lighter but still too much for me.
Mascarpone cheesecake, though. Oh man. I had no idea what I was missing.
Mascarpone, as a cheese, is lighter, naturally a bit on the sweet side and endlessly creamy when compared to your basic cream cheese. It makes the cake sweet and light. You don’t have to add a pile to sugar to the mix. Topped with a citrus-ey gelée you get the perfect amount of acid to cut through the sweet.
What’s a gelée? A fancy French word for jelly, though traditionally a gelée isn’t as stiff. You can slice through it easily. It bursts into juice on your tongue. It’s the essence of whichever flavour you’re gelling, in a more manageable form. And it looks very pretty over the top of a baked cheesecake.
I made a vanilla bean & blood orange gelée this time since blood orange is in season and so good right now, but you can make a gelée from almost any kind of fruit. Use the same recipe and simply substitute different fruit juices.
This recipe has been tried and approved by numerous people: Maeve, who ate the gelée and pretended to like the cheesecake bit; my husband, who called it the “best cake ever” and requested another for his birthday later this month; my father-in-law, who didn’t say anything about the cake but also didn’t bother to slice off a piece, instead attacking the entire thing with a fork; and my friend Lucy, who owns the café I like to frequent.
Vanilla Mascarpone Cheesecake with Blood Orange Gelée
400g/1.5 cups amaretti biscuits, crushed
60g/1/4 cup butter, melted
500g/2 cups cream cheese, softened
500g/2 cups mascarpone cheese
250g/1 cup granulated sugar
2 tsp good quality vanilla
4 large eggs
For the gelée:
250ml/1 cup/about four large oranges blood orange juice
60g/1/4 cup granulated sugar
Seeds/pod of one vanilla bean
1/2 package of powdered gelatin
- Preheat your oven to 180°C/350°F.
- In a small bowl, combine the crushed amaretti biscuits and melted butter. Press this mixture into the bottom of a 9″ springform pan and bake in the preheated oven for about 10 minutes, until slightly browned.
- Remove the pan from the oven and set aside to cool. Reduce the oven heat to 160 °C/325°F.
- Mix the softened cheeses, sugar and 2 tsp of vanilla until well combined and creamy. Continue mixing and add the eggs one at a time, mixing thoroughly after each.
- Tightly wrap the outside of the springform pan with 2-3 layers of tin foil, making sure the foil is 2-3 inches higher than the rim of the pan. Pour the cheese mixture over the top of the amaretti biscuit base and place the springform pan in a larger roasting tray.
- Place the tray in the preheated oven and fill halfway with boiling water. Bake the cheesecake for about an hour. It will be slightly brown on top and the middle of the cake with be slightly jiggly.
- When the cake is finished, cool it on a wire rack for 1-2 hours. Do not remove it from the pan.
- Place the cooled cake in the fridge for at least eight hours.
- Make the gelée: place the vanilla, blood orange juice and sugar in a saucepan. Bring to a boil and cook until the sugar is completely dissolved. Sprinkle the powdered gelatin over the top of the hot mixture and whisk until completely dissolved.
- Allow the juice mixture to cool slightly before gently pouring over the top of the cheesecake. Wrap the cake in plastic wrap and return it to the fridge for the gelée to set.
- When the gelée has set, use a paring knife dipped in hot water to loosen the sides of the cake from the pan. Gently remove the outer part of the springform pan.
- This cake will NOT last long, but just in case: it’ll keep in the fridge for up to a week. Enjoy!