Homemade Mascarpone

Do you bookmark recipes you want to try? I have a long list of bookmarked recipes. When I saw this recipe, I knew I would try it but just didn't know when until I saw this recipe. It called for 1 1/2 lbs of mascarpone. I wasn't sure how close it would be to the mascarpone I purchase in the store. Mascarpone currently cost $4 for 8 oz. I calculated it is cheaper to purchase heavy cream and make it myself. I used Oakhurst fresh heavy cream since the heavy cream can not be ultra-pasteurized. This recipe makes 1 1/2 cups of mascarpone. 

I did purchase a container of mascarpone so I could compare. The homemade version was not as smooth as the commercial version. Both versions tasted the same. I didn't notice any other differences besides price. In the future, I will make homemade mascarpone since it is normally used in a dish. 

Homemade Mascarpone
2 cups fresh pasteurized heavy cream*
1 Tbsp freshly squeezed lemon juice (about 1/2 lemon)

Directions:

1. Drape 4 layers of cheesecloth over a medium empty bowl. The cheesecloth needs to hang into the bowl only halfway. Secure the cheesecloth by a large rubber band.
2. In a large pan, heat the heavy cream over medium heat stir occasionally so the bottom doesn't scorch.
3. Continue to simmer the cream until a candy thermometer reads 190 degrees F. 
4. Stir in the lemon juice and continue to heat the mixture at 190 degrees F for 5 minutes while stirring constantly.
5. After 5 minutes, the cream should be thick enough to coat the back of a spoon.
6. Remove the mixture from the heat and allow the cream to cool to room temperature for about 30 to 45 minutes. The mixture will appear to be a little thicker than the original heavy cream.
7. Pour the cream mixture into the cheese cloth so it can drain into the bowl.
8. Cover the cream mixture with plastic wrap and place in the refrigerator for 12 hours. 
9. Carefully lift the mascarpone cheese with the cheesecloth. Discard the liquid left in the bowl. 
10. Transfer the cheese from the cheesecloth to an airtight container.
11. Store the cheese in the refrigerator and use within a week.

Recipe adapted from The Pastry Affair.
*My husband is a milkman so I used fresh heavy cream which are sold to restaurants and not available in stores.

Did you already know...
-Mascarpone is a soft Italian cream cheese.
-Mascarpone can be used in savory and sweet dishes like Tiramisu.
-Some substitutes are ricotta cheese, creme fraiche, sour cream with some cream cheese, and cream cheese with a little butter but the taste will be different.

Savory Lobster and Shrimp Cheesecake

Since I am a Mainer, I had to make this dish with lobster. I really didn't have a choice, did I? When I was looking through The Pastry Queen cookbook, I made several suggestions to my husband. I mentioned how I would substitute the crab and he was all for it. I am really curious on what the other Project Pastry Queen members think of my pick this week. 

I will admit I didn't know how it would come out. My husband said that he liked it very much. He said it was close to a quiche. My oldest daughter said she could taste the cream cheese and could understand why it is called a cheesecake. Two of my children liked it. My youngest daughter didn't want to try it. She says she doesn't like lobster. I asked her if she knew she lived in Maine but it didn't influence her decision. I think maybe when her oldest brother tries it then she might. She tells me that there is no way that is happening. 

 If you like seafood and cream cheese, I would say this is a dish for you! Did I sell you on it? Were you convinced you should try it? I did like it but I need to warn you that it is very rich. It did take me about 90 minutes before the dish was done. I would recommend this dish as an appetizer so you can share.

Savory Lobster and Shrimp Cheesecake
Crust
60 saltine crackers
3/4 cups unsalted butter, melted
1 tsp freshly ground white pepper

Mascarpone Filling
1 lb uncooked shrimp, fresh (Defrost if using frozen)
1/2 tsp salt
1/2 tsp cayenne pepper
1 Tbsp unsalted butter
12 oz cream cheese, at room temperature
1 1/2 lb mascarpone cheese
5 large eggs
1/2 cup all purpose flour
1/2 lb lobster meat, cleaned and coarsely chopped 
3 green onion tops, thinly sliced

Directions:
To make the crust:

1. Grease a 10 inch springform pan with cooking spray or a 9 x 13 inch baking pan. Set aside.
2. In a food processor, place the crackers and pulse until fine. (The crackers can be crushed in a plastic bag by a rolling pin.)
3. Add the melted butter and pulse until combined.
4. Add the pepper and salt and pulse for 20 seconds.
5. Press the mixture evenly into the pan.

To make the filling:

1. Preheat the oven to 350 degrees F.
2. Peel and devein the shrimp, if necessary.
3. Rub the shrimp evenly with salt and cayenne.
4. In a saute pan, heat the butter over medium heat.
5. Add the shrimp to the pan and cook the shrimp for 1 to 3 minutes, until the shrimp curl and turn pink.
6. Transfer the shrimp into a small bowl and refrigerate until needed.
7. In a large bowl, beat the cream cheese until fluffy with a mixer.
8. Add the mascarpone cheese and beat on medium speed for 1 minute only so the mixture doesn't curdle.
9. Add the eggs, one at a time, beating about 30 seconds on medium-high heat after each addition.
10. Add the flour and beat on medium speed for 1 minute. The mixture should be creamy.
11. Coarsely chop the cooled shrimp before adding the shrimp to the mixture.
12. Add the lobster and green onions.
13. Fold the mixture until the seafood and green onions are incorporated.
14. Spread the cheese mixture evenly over the saltine crust.
15. Bake the cheesecake for 60 minutes (or 30 minutes if using a 9 x 13 pan) or until the mixture is brown on top and firm. It should not jiggle when nudged.
16. Allow the cheese cake to cool for at least 60 minutes (30 minutes in a 9x 13 pan). 
17. Serve in wedges or squares. The dish can be served warm or at room temperature. 

Recipe adapted from The Pastry Queen.

Since it is raining out, I had a helper today.

Did you already know....
-Live lobster should be cooked the day they are purchased.
-Lobsters need salt water so they should not be stored in tap water.
-Cooked lobster should be used within 3 days.
-Soft shelled lobster is sweeter and more tender than hard shelled lobsters.

I did use homemade mascarpone for 1 lb of this dish. I will be posting the recipe tomorrow.