People are always amazed at how much Jessica and I have in common. From being born in the same hospital to sharing the same ice skating instructors (years apart), some coincidences are uncanny; another is our mothers’ birthdays. Caya’s Wai Po and Grandma are the same age, born a day apart. We have celebrated together and separately, this year we did separate. On Saturday we celebrated my mom’s birthday and Jessica wanted to showcase the sugar flower work she’s practicing with Sophia. What better canvas than a very white cheesecake?
You know us, we can never leave well enough alone, so we pumped this basic cheesecake recipe up into an elegant, Italian-influenced recipe using luscious mascarpone and hints of fresh lemon. The result is a remarkable, silky, airy cheesecake that looks like a classic New York cheesecake, with high-crusted sides, yet you wouldn’t need teeth to eat this one. It just melts in your mouth.
This demonstrates a ton of restraint on my part (I’ll try not to pat my own back too hard). My past cheesecakes vary from “simple” being my Harlequin to complex being stuffed cake! There were so many others including Strawberry-Rhubarb and Cookie Dough. I’ve also got a crazy one in planning right now – stay tuned! But we ruled out most of the ingredients we had because my Mom doesn’t eat them, such as bananas, strawberries, almonds, etc. As a result we have the perfect, simple recipe for you.
Two points to the first person who can comment the two reasons I’m calling this “Connecticut Cheesecake.” Jessica says I need to disclose that the name is based on my strange sense of humor.
Connecticut Cheesecake
~one tall 9″ cheesecake
- 10 ounces graham crackers, finely processed
- 1/4 cup unsalted butter, melted
- 20 ounces cream cheese, room temperature
- 8 ounces mascarpone cheese, room temperature
- 3/4 cup + 2 teaspoons white sugar, divided
- 3 eggs
- 2 teaspoons vanilla extract, divided
- 1 teaspoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/4 teaspoon lemon zest, finely minced
- boiling water for water bath
- 1 cup sour cream
Instructions
1. Preheat oven to 325 degrees F. Wrap the bottom of 9-inch springform with aluminum foil.
1. Combine processed graham crackers (should be the consistency of cornmeal) with melted butter. Press into a 9-inch springform pan, about 1/4-inch deep, all the way up the sides (tip: use the outside of a measuring cup to get it square and even). Set aside.
2. Cream together cream cheese, mascarpone, and 3/4 cup white sugar. In a stand mixer with a paddle on medium, this takes about three minutes.
3. Continue mixing and add one egg at a time until well combined, followed by one teaspoon vanilla extract, lemon juice, salt, and lemon zest. Mix for another minute. Pour into crust in springform pan.
4. Bake in a water bath at 325 deg F for 50-60 minutes. The cake is done when the sides are firm and the center wiggles like jello. Keep cake in oven, turn off heat, crack open oven door about two inches and let sit for a full hour. Then remove to a wire rack.
5. Whisk together sour cream, remaining one teaspoon vanilla extract, and remaining two teaspoons white sugar. Pour over cake, using offset spatula smooth to cover cake portion (not crust). Put in refrigerator, covered with a large cake cover. After an hour, wipe condensation from inside cake cover, re-cover, and leave covered overnight in fridge.
Serve these rich slices to your closest loved ones!
Connecticut Cheesecake…. hmmm.. cause it’s rich and white?
Connecticut cause of the Green-wich is in the center?
Because you were in Connecticut when you either thought of it or when you made it.
Looks beautiful! Love the sugar work!
Because it celebrates your connect-ions?
Lovely story and beautiful work, Jessica. I would love to try this one for sure. The sugar flower work is amazing!