An Italian Mama is a blessing from God. Una Mamma Italiana e una benedizione di Dio.
Craving mascarpone cheesecake and thinking of my mom and Nonna. I am inspired by the beautiful mascarpone cheesecake served in Rome at the Waldorf Astoria Hotel; one of my very favorite places.
La Festa della Mamma is celebrated in Italy at the same time as America, the second Sunday of May. In Italy, fifty years after the begging of Mother’s Day in the US (the year was 1957) a priest in the hillside town of Assisi decided that this day should be devoted to mothers. He wanted to honor and celebrate women and the contribution that all women make to both family and community life.
What does this have to do with cheesecake? My mom loves cheesecake as did my wonderful Nonna Frances. They have passed on this desire and craving of all things cheesecake.
Mascarpone adds creaminess and lightness to the texture. Since it is mother’s day I figure that I might as well make a mascarpone version in honor of my Nonna Frances. My mom, sister and I will be happy, we can use the excuse of Mother’s Day to indulge.
I gather ingredients, this is super simple. We have lots of mini jars left from our last strawberry jam cooking spree.
I decided to make a few to bring to school today and will make some fresh mini-jar cheesecakes on Sunday. Today, we did blueberry topping (no huckleberries in my freezer). It is perfect. However, I am going to top the cheesecake jars with fresh fruits for Mother’s day.
Life is busy, I took so many shortcuts on this. Bella Sophia had fun helping so this is an simple recipe for children. I can’t believe how fast time passes, my ‘baby’ is growing too fast!
When we brought these to school I realized another bonus, they are really easy to transport. I will have to use this recipe again for a beach picnic.
Love mascarpone? How do you top your cheesecake? Cherry, blueberries, fresh fruit, lemon curd…share your ideas, I would love to hear from you. Huckleberry Hugs, Maxine (AKA Molly)**
** This is a popular feature first published in May, 2017 as a Mother’s Day Feature.
Makes 12 mini jars
“crust” bottom of jar:
12 mini jelly jars or other small soufflé dishes
1 Cup of graham crackers, crushed
2 ½ Tbs sugar
3 Tbs butter
Preheat oven to 325 degrees. Melt butter and combine with graham crackers and sugar. Press about 3 Tbs of this mixture into the bottom of the jelly jars. Bake 5-8 minutes and cool.
- ¾ cup heavy cream, chilled
- 1 cup good quality mascarpone cheese
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
Top with: mixed berries, apricot or perfect with candied oranges (see prior post, Sicilian Sweet Yams for candied oranges)
- Whip cream until it forms soft peaks. Take out of the bowl and set aside.
- In the same bowl add the mascarpone cheese, sugar and vanilla. Whisk until smooth and lump free.
- Fold in the whipped cream by hand into the mascarpone cheese mixture.
- Place it back on the stand mixer and whisk until combined and lump free. No need to bake, super easy!!!
- Carefully spoon the filling into the mini jars. Place in the refrigerator for 1-2 hours to set or overnight. Have fun licking the bowl…Bella Sophia and I fought over that!
Top with berries, apricot or candied oranges. Enjoy!