I know I have said it before. Cheesecake is my favorite dessert. Ever! The creamy concoction of cream cheese, flour, eggs with various and sundry other ingredients depending on whose recipe you use. I have my faves – Junior’s is always good. AB has a good one. And I have one I found EONS ago that has become my go to. Dorie’s is also good. I haven’t found a cheesecake yet I don’t care for. This weeks Tuesday with Dorie/Baking With Julia recipe was a cheesecake with an ingredient I have not used before – Mascarpone Cheese. It is not something I buy very often. Not unless I have a recipe that actually calls for it. I had a potato recipe that called for 2TBL so when I bought it I knew eventually I would use the rest. So thank you BwJ for this weeks cheesecake.

I usually make 1/2 or 1/4 of baking recipes these days because with just the two of us we don’t need a lot of sweets. But we were going to friend’s for dinner so I made the full recipe. Instead of one cake I made 12 bite-sized and a 4″. Perfect!

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While good, it wasn’t my fave. And it rose so much it just about overflowed all my pans.

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You can see it cracked. A lot! So no party for this cake.

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The recipe called for all the chocolate to completely mixed into the batter until no white showed, but I like a swirled cheesecake so I only mixed it some. It didn’t affect the taste, just how it looked.

I don’t think I will make this one again. But visit with the other Doristas and see how they liked it.

The recipe is on page 256 of Dorie’s Baking with Julia and was contributed to the book by David Ogonowski

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