Mascarpone White Chocolate Cheesecake with Rhubarb Sauce | Canadian Goodness
White chocolate and Mascarpone give this irresistible take on the classic cheesecake a luxurious texture and taste. Balance it out with the tart taste of local rhubarb.
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Cooking tools:
- Springform pan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Pastry brush
- Microwave
- Oven
- Stove
- Hand mixer
- Chef's knife
- Cutting board
- Spatula
- Wooden spoon
- Cooling rack
- Saucepan
- Refrigerator
- Kettle
- Fork
- Plate
- Kitchen scale
Ingredients
- 1 1/4 cups (310 mL) graham cracker crumbs
- 1/4 cup (60 mL) butter melted
- 6 oz white chocolate chopped
- 2 (250 g) pkgs regular block cream cheese at room temperature
- 250 or 275 mL container Canadian Mascarpone
- 3/4 cup (175 mL) granulated sugar
- 1 tbsp (15 mL) cornstarch
- 3 eggs
- 2 cups (500 mL) 14% sour cream
- 1 tsp (5 mL) vanilla
- Rhubarb Sauce
- 5 cups (1.25 L) (½-inch/1 cm) slices rhubarb about 1½ lb (750 g)
- 1/4 cup (60 mL) granulated sugar
- 3 tbsp (45 mL) water
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