Mascarpone Cheesecake with Quince Compote Recipe

Name: Mascarpone Cheesecake with Quince Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups pecans, toasted; 1/2 cup walnuts, toasted; 1/2 cup (packed) golden brown sugar; 1/2 cup (1 stick) unsalted butter, melted; 3 1/2 cups whipping cream; 1/4 cup water; 3 1/2 teaspoons unflavored gelatin (from 2 envelopes); 3 1/2 cups plus 2 tablespoons mascarpone cheese* (about 28 1/2 ounces; from four 8-ounce containers); 1 1/4 cups powdered sugar, sifted; Quince Compote

Servings: persons

1
Preheat oven to 375F.
2
Coarsely grind nuts with brown sugar in processor.
3
Blend in melted butter.
4
Press mixture over bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides.
5
Bake until crust is set, about 12 minutes.
6
Cool crust completely.
7
Pour 3 cups cream into medium bowl.
8
Pour 1/4 cup water into small heatproof bowl; sprinkle gelatin over.
9
Let stand 15 minutes.
10
Place bowl with gelatin in small skillet of barely simmering water; stir until gelatin dissolves, about 2 minutes.
11
Remove bowl from water.
12
Pour remaining 1/2 cup cream into gelatin.
13
Pour gelatin mixture into cream in bowl; whisk gently until well blended.
14
Using electric mixer, beat mascarpone and powdered sugar in large bowl until smooth.
15
Beat in cream-gelatin mixture just until smooth.
16
Pour filling over cooled crust.
17
Cover and chill overnight.
18
(Can be prepared 2 days ahead.
19
Keep chilled.)
20
Using small sharp knife, cut around pan sides to loosen cheesecake.
21
Remove pan sides.
22
Place cake on platter.
23
Cut cake into wedges and serve with compote.
24
*Italian cream cheese available at Italian markets and many supermarkets.

1916

kcal

Calories

166

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/3 cups pecans, toasted, 1/2 cup walnuts, toasted, 1/2 cup (packed) golden brown sugar, 1/2 cup (1 stick) unsalted butter, melted, and more.

Yes, Mascarpone Cheesecake with Quince Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mascarpone Cheesecake with Quince Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions