mascarpone cheese

Guest · **Posted:** Tue Jun 08, 2004 10:14 am

I am wanting to make a tiramisu cheesecake, it calls for both cream cheese and mascarpone cheese. I live in rural Wyoming and don't think I'll be able to locate mascarpone cheese, I know you can sometimes substitue cream cheese but can I still substitue when the recipe calls for both? If so, equal amounts?

Thanks in advance for ANY help.

The reckless chef · **Posted:** Tue Jun 08, 2004 6:09 pm

Here is something that you can use and nobody will notice the difference. You take three 8oz pkgs of cream cheese along with two tbsp of butter and 1/2 cup unwhipped whipping cream.
1) Allow cream cheese and butter to come to room temperature
2) Beat together until the butter is incorporated,add the whipping cream and beat just
until thoroughly blended. You now have "Marscapone Cheese"

If you need to store leftover cheese keep refrigerated in a tightly sealed container as
full as possible. On partly filled containers putting a layer of plastic film helps keep it
fresher longer. Let me know how it turns out.

guest · **Posted:** Wed Jun 09, 2004 2:44 pm

Thank you so much for your help, it is just in time, I will use it this p.m.

Flash Gordon · **Posted:** Wed Jun 09, 2004 6:28 pm

He be knowing some stuff!

Nikka · **Posted:** Mon Jun 21, 2004 9:31 am

nice tip!!! good to know! it seems you are a real chef or a great cook with huge experience!

Nikka · **Posted:** Mon Jun 21, 2004 5:10 pm

hello Europeans, especially! maybe you know what is similar to cream cheese. Czy jest to podobne do serkow mielonych trzykrotnie czy raczej do serkow homogenizowanych, np campiny?

The reckless chef · **Posted:** Tue Jun 22, 2004 7:13 am

First you take a strainer and line it with a paper towel and then put it over a bowl. Now put about 1 cup of plain yogurt in the strainer and put in the fridge overnight. The next morning the liquid from the yogurt will have drained out and you will have an excellent substitute for cream cheese.

Nikka · **Posted:** Tue Jun 22, 2004 6:15 pm

Wow! How come you know all this?

Thank you. You are probably the most active person in this general disccusion! See you later aligator

The reckless chef · **Posted:** Tue Jun 22, 2004 8:53 pm

Well I know what I know and what I don't know I find on the internet and pass the information on to anyone who asks . I am always glad to help when I can.

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mascarpone cheese

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