Mascarpone Cheesecake with Rosemary-Caramel Sauce

~ 12 Servings ~

Crust

1-1/2 cup graham crackers

1/2 cup toasted almonds

1/2 cup sugar

5 ounces butter, melted

• Combine ingredients and pat into the bottom of a springform pan.

First Layer

3/4 package cream cheese

6 ounces sour cream

1 cup sugar

2 ounces sweetened lime juice

3 each eggs, mixed with 2 ounces heavy cream

2 T cornstarch

Peel of one lemon

• Beat all of the above together and pour over crust.

• Bake at 350⁰ for 30 minutes.

• Cool in refrigerator.  Let cool before proceeding to next layer.

Second Layer

24 ounces sour cream

12 ounces mascarpone cheese

1/2 cup sugar

• Combine ingredients and spread over already cooled first layer.

• Bake at 450⁰ for 5 minutes.

• Cool in refrigerator.

Rosemary-Caramel Sauce

1 cup sugar

1/3 cup water

1/2 to 1/3 cup heavy cream

1 T butter

1 sprig fresh rosemary

• Stir sugar and water in saucepan over medium-high heat until mixture is a rich caramel color.

• Remove from heat. Stir in heavy cream in increments, until sauce reaches a pourable, chocolate sauce-like consistency.

• Stir in butter.

• Add rosemary sprig and let steep for 10 minutes. 

• Discard rosemary and pour sauce over cooled cheesecake.

©Tarbell’s 2004

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