Cranberry Mascarpone Pots De Creme Recipes

CRANBERRY-MASCARPONE POTS DE CREME

Steps:

• You will need 8 pots de creme cups or 6 four-ounce ramekins.
• Lightly butter or spray the cups.
• Add the cranberries to a shallow soup bowl or cereal bowl; pour the brandy or orange juice over them; soak for 30 minutes, then drain and pat dry.
• Divide the cranberries among the prepared cups, arranging them on the bottom.
• Position the oven rack in the middle of the oven; preheat to 325°.
• Whisk eggs briefly in a big bowl, add in the mascarpone, yogurt, sugar, vanilla, and cinnamon; whisk until smooth.
• Place the cups in a large baking pan lined with a dish towel.
• Pour the mixture into the prepared cups, and sprinkle lightly with the grated nutmeg.
• Place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the cups.
• Bake, uncovered, for 30 minutes, or until a knife inserted close to the edge comes out clean.
• Remove the cups from the pan with a dish towel.
• Cool completely and serve at room temperature or refrigerate for up to 24 hours.

CRANBERRY MASCARPONE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray. Place pan on a triple layer of foil large enough to wrap around the pan so the layers come all the way up the outside of the pan.
• In a medium bowl, stir to combine cookie crumbs, sugar, stevia, and butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake until set, about 15 minutes. Let cool completely.
• Lower oven temperature to 325 degrees F.
• In a large bowl or a stand mixer with the paddle, beat cream cheese, mascarpone, sugar, stevia, eggs, vanilla, and orange zest until combined and smooth. Scrape into the pan.
• Place pan in a large roasting pan with high sides. Pour in enough scalding hot water to come halfway up the pan sides. Bake until cheesecake is set around the edge but still jiggly in center, about 1 hour 10 minutes.
• Remove cheesecake from water bath, remove foil, and let cool completely at room temperature. Refrigerate for at least 24, and up to 48, hours.
• In a medium saucepan, combine orange juice, sugar, and stevia. Bring to a boil; stir in cranberries and simmer, stirring occasionally, until thick and glossy, 10 to 15 minutes. Transfer to a wide, shallow pan and refrigerate until completely cool.
• Before serving, spread cranberry sauce on top of cheesecake.