Hey everyone! Here's a recipe that I have for gluten free mascarpone cheesecake. It takes inspiration from these two recipes: http://www.epicurious.com/recipes/food/views/Mascarpone-Cheesecake-108903 and http://www.foodnetwork.com/recipes/giada-de-laurentiis/mascarpone-cheesecake-with-almond-crust-recipe/index.html
This recipe makes 3 4 inch cakes, which is great for portion control! Also, if you don't want to pay as much for the mascarpone, feel free to substitute sour cream for it! I hope you enjoy!
Servings: about 8-12
Prep Time: 20 minutes
Cook Time: 50 minutes
Inactive Prep Time: Overnight
Requires: 3 4 inch spring form pans or 1 9 inch spring form pan
1 1/2 cup gluten free graham cracker crumbs
1/4 cup sugar
6 tbsp butter, melted
8 oz cream cheese, room temperature
8 oz mascarpone cheese, room temperature
3/4 cup sugar
1 tbsp vanilla
Preheat the oven to 350F. Mix the crumbs, sugar, and butter, and evenly distribute the mix in the spring form pans. Tightly line the perimeter of the pans with aluminum foil, and place them into a 3 inch deep baking dish. Bake for 5 minutes.