Thursday, January 22, 2009

Contest Winning Recipe!



This is so exciting! To the left is the actual picture of my cheesecake that was published in Taste of Home Magazine! My "Mascarpone Cheesecake" was published in the August/September issue of TOH (pages 35 & 37). It had also been published in two of their cookbooks, 2009 TOH Annual Recipes (page 122) and Best of TOH, Volume 2 (page 152).

This cheesecake has been a hit with my family and friends.

You know, when I entered the contest, my reason for entering was to win a free issue of the 2009 TOH Cookbook. But, God's ways are so much better than ours! Not only did I win the book, I won the Best of TOH book and I also received a check for $150.00 for a dinner for 4 at the restaurant of my choice! I am so thankful!

Following is the winning recipe!

Mascarpone Cheesecake

Crust:
3/4 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted


FILLING:
2 packages (8 ounces each) cream cheese, softened
2 cartons (8 ounces each) Mascarpone cheese
1 cup sugar
1 tablespoon lemon juice
1 tablespoon vanilla extract
4 eggs, lightly beaten


TOPPING:
1 envelope whipped topping mix
1 tablespoon caramel ice cream topping


Directions:

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a small bowl, combine cracker crumbs and sugar; stir in butter.

Press onto the bottom of prepared pan.

Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.

For filling, in a large mixing bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 50-60 minutes or until center is just set and top appears dull.

Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.

Refrigerate overnight. Remove sides of pan. Before serving, prepare topping mix according to package directions. Garnish cheesecake with whipped topping; drizzle with caramel. Refrigerate leftovers. Yield: 12 servings.

5 comments:

Anonymous said...

Yum.....this sounds so good. Never have I seen a brownie with raspberry AND coffee in it. Awesome!!

southerndish said...

This sounds just Heavenly, darling!

Mycookingtime said...

It looks delicious!

Congratulations!

Harmony said...

Congratulations. I amm not a huge cheesecake fan but I love mascarpone cheese. The picture and recipe sound great. I am willing to try your recipe. The caramel 2was what really got me interested. I am printing your recipe and may try it for Easter. My daughter loves cheesecake so she will be definatley pleased.

Jessie said...

It's looks fabulous. How did you get it entered?

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