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Think I've made a decision...re.TG dessert!

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Thanks hounds for all of the wonderful ideas for desserts and I plan to try many during the winter months to follow. I also noted OakJoan's recent post on the mascarpone, prune tartlets as well!! I have decided to make a cheesecake and I found one from Martha Stewart with a chocolate ganache top and one from epicurious with mascarpone. Do you suppose I could substitute the mascarpone one (with a few changes as this one called for lemon zest) and add the chocolate topping to it a la Martha?

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  1. I think it would taste good but might be a waste of marcapone cheese. My husband has made that recipe and it's light--the marscapone has a very subtle taste in it. For how much more the marscapone would be over the cream cheese, I don't think it's worth spending the extra if you're going to cover it with chocolate ganache.

    1 Reply
    1. re: chowser

      I agree. I think if you were going to make a more simple cheesecake, you'd highlight the mascarpone flavor more. I'm making a cheesecake too btw ... :)

    2. Thank you, I think I'll stick to Martha's recipe then and next time I'll make the mascarpone one! BTW, what are you making?

      3 Replies
      1. re: 4chowpups

        I'm making a cranberry-orange cheesecake, like this one but with a gingerbread cookie crust: http://www.epicurious.com/recipes/rec...

        1. re: Chocolatechipkt

          This really sounds marvelous! I have a question: for the gingerbread cookie crust, are you using gingersnaps and butter, or ??? I'm thinking of tweaks, of course--are you adding any crystalized ginger to the crust? Thanks, and a very happy Thanksgiving to you and yours.

          1. re: cristina

            I haven't ironed out all the details yet, but the plan is to use gingerbread men, melted butter, a little cinnamon, and yes, some crystalized ginger--not a lot, but enough to add a little spice.

      2. Wow, that sounds delicious!!!

        1 Reply
        1. re: 4chowpups

          It is good! I haven't made this with the gingerbread crust, but I love the sweet-tart flavors with the creamy cheesecake. Plus, it's pretty. Cheesecake is great for a holiday, I think, because it's rich but light (at least it can be), can be sliced big or small depending on the size of the group and the appetite, and it doesn't require frosting. :)

          Have a great holiday!