I make a hybrid of this and Bon Appetit's mascarpone cheesecake with balsamic strawberries (recipe available at epicurious), and it was a huge hit! The bon appetit recipe makes a large cake, so I ended up with two dozen cupcakes. Since the recipe I used called for eggs, I had to bake longer--I baked for 30 min, and I sat the muffin tins in a sheet pan and filled about halfway with water (the water bath kept the cakes from burning due to the longer baking time). I made an almond biscotti crust with store-bought biscotti, and I used strawberries instead of pie filling, since they are in season. A wonderful and very easy dessert.
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I make a hybrid of this and Bon Appetit's mascarpone cheesecake with balsamic strawberries...