30 Jun 2011

Mascarpone orange scent cheese cake with cardamom raspeberries sauce







This winter is still quite cold, the good thing is that the days are nice and bright. I didn't gone out much except to go to my spinning classes, which I love. I'm choosing to stay home and organize my stuffs and other things.



The other day when I opened the freezer I found some leftover frozen raspberries, was not to much to a cake, but enough for a sauce.
  Then I thought to garnish ice cream, but, of course, is very cold. As a couple of friendscame over for dinner,

 I was thinking what kind of dessert could make. 
      



Then
 I remembered 'the mascarpone cheesecake that P (the cousin of my husband) 
had done
. She told me it was a 
 Dolly Irigogen 's recipe a local chef that I love. I made some changes, as long as I have to do it and that seems to print out my personal touch. Both the almonds in the base and raspberry cardamom sauce are not in the original recipe.


What I like about this cake is that it is lighter that is made with cream cheese. I hope you enjoy and have a very good week end.







Ingredients :

Crust:

150 g vanilla cookies
50 g  roasted almonds 
150 g  melted butter

Filling:

500g  mascarpone cheese
360ml double cream
2 oranges zest
200 g sugar
7 g powder gelatin
50 ml water

For the raspberries and cardamom sauce 

250g  frozen or fresh raspberries
1 Teaspoon powder cardamom
100g sugar

Directions :

 Crust:

Put cookies and almonds in a food processor and pulse until finely ground .
Remove and mix with melted butter. Press into a spring form or a ring (22cm) . Set aside into the fridge. 



Filling


Whip cream and sugar until thick.
With a fork soften the mascarpone cheese, add grated orange peel and spoon on whipped cream, mix gently

Hydrate gelatin with cold water and bring to melt on double boiler. 

Softly mix gelatin with the mascarpone and cream mix.
Pour this mixture over the crust and carry it to the fridge at least two or three hours

 For the topping sauce

 Mix sugar, cardamomom and raspberries in a saucepan and bring to boil.
Stream mixing until thick and bright.Let cool and put into individual saucers next to each dish to topping the cake


11 comments:

Bev Weidner said...

Absolutely beautiful! I don't eat sweets very often, but this makes me want to bury my face in it.

Marly said...

Sylvia,

O sabor deste cheese cake deve ser simplesmente fantástico! Recentemente eu ganhei um livro de receitas de cheese cake, mas ainda não vi se há algum feito com mascarpone, rsrs. Este molho de framboesas também deve ser muito bom!

Um beijo, querida!

Carol Fernandes said...

Uau!!! Que maravilha!!!! Parabés e obrigada por nos passar essa bela receita!
Beijos doces!

shaz said...

Looks beautiful! I'm a big fan of raspberries. Making a sauce scented with cardamom sounds delightful. Great to have found your blog, amazing photos. Hope you keep warm (I'm freezing too at the moment)

Sylvie @ Gourmande in the Kitchen said...

Wonderful flavors, I like the addition of almonds to the crust.

My Little Space said...

Sylvia, what a mouthwatering cheese cake. I'll do anything for this. Slurp.... Hope you're having a great day.
Blessings, Kristy

Mari said...

This looks like a wonderful and creamy cake. The pictures are lovely!

Anonymous said...

MOG it looks delocious. I'll be making this cake for my husband's birthday. Your pictures are as delicous as your cakes.
Greetings from Canada.

beleye said...

Qué pastel mas bueno! Lo que más me gusta es el detalle del lazito en la cucharita.
Un beso!

Sneige said...

Delightful recipe and photos!

tasteofbeirut said...

looks marvelous and very rich! My kids would love it!