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Okay, lets be honest: cheesecake doesn't always have to be sweet, does it? I mean, sure, traditional cheesecake is a dessert staple, and I love it just as much as the next person, but this savory version? It's a game-changer. I remember the first time I tried a savory cheesecake. I was at a small gathering with friends, and there it was—this unassuming cake that looked like it belonged on a dessert table but smelled intriguingly savory. One bite, and I was hooked. The combination of creamy, cheesy, salty, and sweet notes was something I'd never experienced before. So, I was like, I must make it myself at home.
I started experimenting, trying different flavor combinations, and finally landed on this masterpiece: the Mascarpone Fig Prosciutto Cheesecake. The richness of the mascarpone, the sweetness of the figs, and the saltiness of the prosciutto come together in perfect harmony. It's the kind of dish that’ll impress your friends, and it also won’t take you the whole day to make! Whether you're hosting a dinner party or want a unique appetizer, this cheesecake is a guaranteed crowd-pleaser.
The beauty of this recipe lies in its simplicity. It looks fancy and tastes sophisticated, but it's surprisingly easy to make. The crust is a simple mix of crushed crackers, butter, and parmesan cheese, providing a savory base that complements the creamy filling. The filling itself is a blend of mascarpone cheese, cream cheese, eggs, and a touch of honey for balance. The figs and prosciutto are folded in, creating pockets of flavor that burst in your mouth with every bite.
The cheesecake is baked until golden and set, then chilled to allow the flavors to meld together. Before serving, it's topped with extra figs, prosciutto, and a drizzle of balsamic glaze for that final touch of elegance. The result is a show-stopping appetizer that's as visually appealing as it is delicious. I promise ya! When you bring this to a party? You’ll be the star.
Required Equipments
- Food processor
- Mixing bowls
- Springform pan (9-inch)
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Mascarpone Fig Prosciutto Cheesecake: A Savory Delight: Frequently Asked Questions
Mascarpone Fig Prosciutto Cheesecake: A Savory Delight
Elevate your appetizer game with this Mascarpone Fig Prosciutto Cheesecake! It's a delightful savory treat that blends creamy mascarpone with sweet figs and salty prosciutto, creating an unforgettable flavor profile that everyone will adore.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 55 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- **Get Started:** Preheat your oven to 350°F (175°C). This is crucial for even baking.
- **Prepare the Crust:** In a food processor, pulse 8 ounces of crackers (such as Ritz or your favorite savory cracker) until finely crushed. If you don't have a food processor, place the crackers in a ziplock bag and crush them with a rolling pin.
- **Combine Crust Ingredients:** In a medium bowl, combine the crushed crackers, 4 tablespoons of melted butter, and 1/4 cup of grated Parmesan cheese. Mix well until the mixture resembles wet sand.
- **Press into Pan:** Press the cracker mixture into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to firmly press the crust into an even layer. This ensures a sturdy base for the cheesecake.
- **Pre-Bake Crust:** Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. This step helps the crust set and prevents it from becoming soggy.
- **Cool Crust:** Remove the crust from the oven and let it cool completely. While the crust is cooling, prepare the filling.
- **Soften Cheeses:** In a large mixing bowl, beat 8 ounces of softened cream cheese and 8 ounces of mascarpone cheese until smooth and creamy. Make sure the cheeses are at room temperature to avoid lumps.
- **Add Sweetness:** Add 1/4 cup of honey to the cheese mixture and beat until well combined. Adjust the amount of honey to your preference, depending on how sweet your figs are.
- **Incorporate Eggs:** Beat in 2 large eggs, one at a time, until just combined. Be careful not to overbeat the mixture, as this can cause the cheesecake to crack.
- **Fold in Figs and Prosciutto:** Gently fold in 1 cup of chopped fresh figs and 4 ounces of thinly sliced prosciutto (roughly chopped). Distribute the figs and prosciutto evenly throughout the mixture.
- **Pour Filling:** Pour the filling over the cooled crust, spreading it evenly. Gently tap the springform pan on the counter to release any air bubbles.
- **Bake Cheesecake:** Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Don't worry if the center isn't completely firm; it will continue to set as it cools.
- **Cool Completely:** Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This slow cooling process helps prevent cracking.
- **Chill:** Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight. This allows the flavors to meld together and the cheesecake to fully set.
- **Garnish:** Before serving, garnish the cheesecake with extra fresh figs, prosciutto, and a drizzle of balsamic glaze. A sprinkle of fresh thyme or rosemary adds a nice touch of aroma and flavor.
- **Serve and Enjoy:** Carefully remove the cheesecake from the springform pan and slice it into wedges. Serve chilled and enjoy the delightful combination of flavors!
📝 Notes
- For a richer flavor, use brown butter for the crust.
- If fresh figs are not available, you can use dried figs soaked in warm water for 30 minutes.
- Store leftovers in the refrigerator for up to 3 days.
🍎 Nutrition
Calories: 350 kcal
Protein: 15 g
Fat: 25 g
Carbohydrates: 20 g
Fiber: 2 g
Calcium: 150 mg
