Mascarpone White Chocolate Cheesecake with Rhubarb Sauce

This recipe is taken from the 2017 Milk Calendar. White chocolate and Mascarpone give this irresistible take on the classic cheesecake a luxurious texture and taste. Balance it out with the tart taste of local rhubarb.

  • Prep: 2 h 15
  • Cooking: 2 h 5
  • Refrigeration: 4 h
Yields 12 Servings
mascarpone white chocolate cheesecake with rhubarb sauce

Ingredients

  • Crust
  • 1 1/4 cups (310 mL) graham cracker crumbs
  • 1/4 cup (60 mL) butter melted
  • Filling
  • 6 oz white chocolate chopped
  • 2 (250 g) pkgs regular block cream cheese at room temperature
  • 250 or 275 mL container Canadian Mascarpone
  • 3/4 cup (175 mL) granulated sugar
  • 1 tbsp (15 mL) cornstarch
  • 3 eggs
  • 2 cups (500 mL) 14% sour cream
  • 1 tsp (5 mL) vanilla
  • Rhubarb Sauce
  • 5 cups (1.25 L) (½-inch/1 cm) slices rhubarb about 1½ lb (750 g)
  • 1/4 cup (60 mL) granulated sugar
  • 3 tbsp (45 mL) water

Preparation

Crust:

Preheat oven to 350°F (180°C). Butter a 10-inch (25 cm) springform pan. In a bowl, stir graham cracker crumbs with butter. Press into the bottom of pan. Bake 10 min or until crust is a deep golden brown. Leave oven on. Set aside while preparing filling.

Filling:

In a microwave, melt chocolate 1 to 2 min, stirring every 30 seconds until nearly melted. Stir to completely melt. Beat cream cheese with Mascarpone cheese, sugar and cornstarch until smooth, about 1 min. Add eggs one at a time, beating just until mixed and scraping down sides of bowl after each addition. Beat in sour cream and vanilla just until mixed. With mixer running, beat in chocolate just until mixed. Pour over crust. Bake in a preheated oven 1 hour.

Turn off oven; leave cheesecake in oven 55 to 60 min or until top jiggles slightly when gently shaken.

Using a knife, go around rim of pan to release cheesecake, but leave in pan. Cool on a rack 2 hours. Refrigerate at least 4 hours, but preferably overnight.

Rhubarb Sauce:

Place rhubarb, sugar and water in a medium saucepan. Bring to a boil; simmer gently, uncovered, stirring occasionally 5 min until sauce-like in consistency but some pieces remain. Refrigerate until ready to serve. Serve wedges of cheesecake with rhubarb sauce spooned over top.

Tips

Before baking, flip base of springform pan upside down, then tighten pan. It makes it easier to remove cheesecake slices from base. For easy slicing, dip sharp knife into hot water, dry well then slice.

Even the smallest children can help make the crust. Older kids can slice rhubarb and use the mixer.

Eliminate Mascarpone and substitute with 250 g block regular cream cheese. Frozen rhubarb works well for the sauce too, but may need to cook slightly longer.

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Nutrition

Nutritional Information

per serving
Energy: 515 Calories
Protein: 9 g
Carbohydrate: 41 g
Fat: 37 g
Fibre: 1.5 g
Sodium: 301 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 18 % / 198 mg
Vitamin A: 28 %
Selenium: 24 %
Vitamin B12: 24 %
Riboflavin: 22 %