Mascarpone Cheesecake Batter

Name: Mascarpone Cheesecake Batter
Yield: Yield: enough for 1 cake, 9 inches (22.5 cm) in diameter
Ingredients: 3 eggs, at room temperature; 2 teaspoons (10 ml) vanilla extract; 6 ounces (170 g) powdered sugar; 1 vanilla bean; 8 ounces (225 g) cream cheese, at room temperature; 12 ounces (340 g) mascarpone cheese, at room temperature; ½ cup (120 ml) heavy cream; ½ cup (120 ml) sweetened condensed milk; ½ cup (120 ml) sour cream

Preparation info

Yield: enough for
1
cake, 9 inches in diameter

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

12 ounces (340 g) mascarpone cheese, at room temperature
8 ounces (225</

Dessert
Vegetarian

Method

Using the paddle attachment, blend the mascarpone cheese, cream cheese, and powdered sugar until fully combined, scraping down the sides of the bowl several times to make sure there are no lumps.
Split the vanilla bean lengthwise and scrape out the seeds. Blend the seeds into the batter by first mixing them into a small amount of the batter against the side of