Mascarpone Cheesecake with Cassis Panna Cotta Topping

Name: Mascarpone Cheesecake with Cassis Panna Cotta Topping
Yield: Yield: 1 cake, 9 inches (22.5 cm) in diameter
Ingredients: Mascarpone Cheesecake Batter; Guinettes Cherry Sauce; 8 ounces (225 g) Graham Cracker Crumbs; 3 ounces (85 g) melted unsalted butter; Cassis Panna Cotta Topping

Preparation info

Yield:
1
cake, 9 inches in diameter

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

8 ounces (225 g) Graham Cracker Crumbs
3 ounces (

Dessert
Cake
Vegetarian

Method

Prepare a springform pan, 9 × 3 inches (22.5 × 7.5), by lining the outside bottom and sides with a double layer of aluminum foil (see Note).
Combine the graham cracker crumbs with the melted butter. Press the crust firmly and evenly over the bottom of the pan with your hands.
Pour the mascarpone cheesecake batte