This is one of two lime cheesecake recipes I’ve used. This one has mascarpone, and it’s the recipe I favor when I want to make this delicious pie and have some mascarpone on hand.
Mascarpone is an Italian dessert-type cream cheese that is to die for. It’s somewhere between cream cheese and creme fraiche, and if you use it, you don’t need to use any sour cream.
- 1 1/2 T butter
- 3 cups cookie crumbs (or graham cracker crumbs – I use shortbread cookie crumbs)
- 2 1/4 c mascarpone
- Finely grated rind and juice of 2 (key)limes
- 1/2 c sugar
- 2 large eggs, separated
Grease the base of a large (about 10″) spring-form pan and line with parchment paper (or skip the paper if you don’t have any), just grease well.
- Melt the butter in a pan (low heat) and stir in the crushed cookie crumbs.
- Then line the pan with the crumbs, pressing up to about 1/4 inch or so up the sides.
- Gently beat together the mascarpone, lime rind & juice, sugar and egg yolks till very smooth.
- Whisk the egg whites until stiff and fold into the cheese mixture.
- Then pour mixture over into the prepared pan and bake in a preheated oven (350F, 180C) for 35-45 minutes, or till just set.
It’ll crack — this is fine! If you like, you can “seal” those cracks lightly with a wee bit of mascarpone while the cheesecake is still hot. But cracks are no problem!
If you’re feeling fancy, you can make a curl from a bit of lime peel — or twist a thin slice of lime — and place on the top of each piece.
Some like whipped cream with their cheesecake. I think it’s plenty rich just as it is.
A great snack – or it can be a light supper for two (like a ‘small plate’) along with a green salad.
So many things can be done with refrigerated crescent rolls. Trader Joes now carries these (in my local store anyway.)
- TJ’s Crescent Rolls (prepared dough), or similar from the refrigerator section of your grocery store
- 1 huge or 2 medium sized red onions
- 1 yellow or red pepper
- tomato slices (cherry tomatoes are nice – good flavor)
- 3 1/2 oz (100 g) mozzarella of your choice, cut into thick slices or chunks
- Fresh basil leaves
Roll out the dough and pinch it together to make four squares (about 3″ x 3″)
Bake at 375F for about 8 minutes while you cut up the other ingredients:
Cut the red onions into thin wedges. Cut slivers of pepper. (Or if you’re in the mood, cut the pepper in half and char it a bit on a broiler rack for flavor.) Slice up your yummy mozzarella. Thinly slice the tomato.
Take the dough squares and assemble all the cut up ingredients in an artistic way – sprinkle with basil. Then bake these for 10-12 minutes (keep a bit of a watch).
Yum! These are really good. You can also just line a 8 x 8 pan with the dough — not do squares — bake it and then cut into serving sized pieces. It’s a bit faster, but a bit less pretty.
- 2 cans dark kidney beans (rinsed and drained)
- 2 bell peppers cut up in chunks (I use Trader Joes frozen peppers – rinsed first in cold water to get the ice off)
- 1 small onion, diced
- 1 cup corn (frozen or canned, whatever you have)
- 1 can tomatoes (good with the version that has celery and onions – or chop up roma tomatoes if you’re a purist)
- 3 T chili powder (or more if you like – taste to see)
- (2 t sugar – optional)
- Salt (to taste)
- 1 T olive oil (right before serving – if desired!)
Sour cream or yoghurt and chopped cilantro – or parsley leaves — to pretty things up and add a bit of added flavor.
Combine everything but the salt and olive oil in a slow cooker and let it cook on HIGH for about 3 hours or on LOW for about 5 hours. Mix in the salt (to taste) and the olive oil.
Top with yummy toppings if you wish.
I love to serve this with cornmeal muffins. It’s GOOD, and quite filling without being overly heavy.
Remember to really rinse the heck out of the kidney beans!