Cinnamon Mascarpone Cheesecake
(makes a 9" tart or a rectangular tart)
Your favorite sweet tart dough or chocolate tart dough crust
10 oz mascarpone
3 oz sugar
3/4 tsp cinnamon
1/2 tsp vanilla
Pinch of salt
1/2 cup heavy cream
1 whole egg
2 egg yolks
Line your tart pan with your favorite tart dough, and blind bake, egg washing the crust after you remove the pie weights. Let the crust cool completely.
In a bowl, stir together the mascarpone, sugar, cinnamon, vanilla and salt, being careful not to over-mix the mascarpone. In another bowl, whisk together the cream, egg and egg yolks. Stir them into the mascarpone until smooth. Pour the custard into the cooled tart shell and bake at 300º until the custard is set, slightly puffed around the edges, and jiggles as a whole. Cool and chill overnight before portioning.
Serve the cheesecake with a fall fruit compote or poached pears or apples.