Mascarpone Cheesecake

Makes approximately 10 servings

3 eggs
12 fl oz / 350 ml soured cream (1.5 cups)
2 fl oz / 55 ml Davinci Vanilla SF Syrup (¼ cup)*
1 lb (16 oz) / 450g Mascarpone (softened)
Splenda or Liquid sweetener if required, to taste

Pre-heat the oven to 350F/180C/Gas 4. Grease and line an 8 inch spring-form pan.

Place the eggs, vanilla flavouring, soured cream and Davinci syrup in a food processor and blend until well combined. Add the softened Mascarpone, and process well for several minutes. If required, add some liquid sweetener or Splenda to taste, and then process again.

Pour the mixture into the pan, and then place into a shallow baking pan, which should contain an inch of water.

Bake in the oven for approximately 45-50 minutes.

Remove from the oven, and leave to cool. It won't look quite done, but it does firm up as it cools. Transfer to the fridge until ready to serve.


Per serving/slice:

1/12 = 254 cals/25g fat/2.5g net carbs/4g protein
1/10 = 304 cals/30g fat/3g net carbs/5g protein
1/8 = 380 cals/38g fat/3.75g net carbs/6g protein



* I have also made this recipe with Strawberry DaVinci SF Syrup - just as delicious as the Vanilla - experiment with your favourite DaVinci flavours!


BTW, I always make my cheesecakes without a crust, but see no reason why you can't add one if you desire.

Thanks for the recipe. You can never have too many low carb cheesecake recipes!!!
Mae

What do you mean by "soured" cream? Is that the same as sour cream? I'd like to make it, but am puzzled by term. Does the ricotta make a better cheesecake than cream cheese?
Thanks in advance,
Datahamstr

Soured cream is sour cream - just the British name for it.

Mascarpone is not actually Ricotta cheese, in case you were thinking that it was - it is a cream cheese with a sweeter taste than, for example, Philadelphia cream cheese. I prefer it because I always think Philadelphia has quite a salty taste.

Here's some info about mascarpone, so you can see how it differs from Ricotta.

Hope that helps

Thanks very much for the info, Demi. Sounds delicious!
Datahamstr