Here’s a fun little dessert recipe from the Creekside Grille at Wilson Creek Winery.
Mascarpone Cheesecake Torte with Walnut Crust, Poached Quince & Pomegranate Seeds
This dessert is great for the holidays and can turn any occasion into a special one! Makes 11 individual desserts.
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 springformpans 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.
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 springform pans over the walnut crust. Bake for 15 minutes or until cake springs back to the touch. Let cool before removing from the pans.
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.
AMPLE AMOUNT OF POMEGRANATE SEEDS
Apply seeds to liking on top of cheesecake and quince.
Don’t forget to serve with a chilled glass of Almond Champagne!