Wilson Creek Individual Mascarpone Cheesecake Torte with Walnut Crust, Poached Quince and Pomegranate Seeds
Pair with Wilson Creek Almond Sparkling Wine
Recipe Courtesy of Wilson Creek Winery | The Creekside Grille
For the crust:
2 cup toasted walnut halves and pieces
1 cup light brown sugar
½ cup clarified butter
Finely mince the walnuts. Mix with the brown sugar and butter. Coat the inside of individual size spring form pans with cooking spray or shortening. Press about ½ inch of the walnut mixture into the bottom of each pan. Bake for 15 minutes in a 350 degree oven. Cool completely.
For the cheesecake:
20 oz. cream cheese
8 oz mascarpone cheese
¾ cup sugar
3 large eggs
1 tsp vanilla extract
1 tsp lemon juice
1 tsp salt
Cream together the cheeses and sugar until fluffy. Add eggs 1 at a time and mix until incorporated. Add remaining ingredients and mix thoroughly. Pour the mixture into the spring form pans over the walnut crust. Bake for 15 minutes or until cake springs back to the touch. Let cool before removing from the pans.
For the poached quince:
4 quince, peeled, cored and diced
2 cup water
2 cup sugar
2 cup sweet white wine
1 vanilla bean
Bring water, wine, sugar and quince to a boil. Reduce to a simmer and cook until the quince is softened. Remove the quince from the liquid and reduce the liquid over high heat to syrup. Pour syrup over the quince and refrigerate.
For the pomegranate seeds:
3 large pomegranates, halved
Hold each half over a bowl while hitting the back with a large spoon to remove seeds.
To serve, spoon the quince and syrup onto the torte. Top liberally with pomegranate seeds.
Yields 10-12 individual desserts