Mascarpone Cheesecake Batter

Name: Mascarpone Cheesecake Batter
Yield: Approximately 5 cups (1 L 200 ml)
Ingredients: 12 ounces (340 g) mascarpone cheese, at room temperature; 8 ounces (225 g) cream cheese, at room temperature; 6 ounces (170 g) powdered sugar, sifted; ½ cup (120 ml) sweetened condensed milk; 3 eggs, at room temperature; 2 teaspoons (10 ml) vanilla extract; 1 vanilla bean; ½ cup (120 ml) heavy cream; ½ cup (120 ml) sour cream

Preparation info

Approximately
5
cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

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

Dessert
Gluten-free
Vegetarian
Winter
Summer

Method

Using the paddle attachment on the mixer, blend the mascarpone cheese, cream cheese, and powdered sugar until fully combined, scraping down the sides of the bowl several times to prevent any lumps from forming.
Split the vanilla bean lengthwise and scrape out the seeds. Mix the seeds into a small amount of batter at the side of the bowl and mix this combination