Let me tell you a story.
Cream Puff planned long and hard to make her dream come true. She longed for Sugar High Friday #17 to come so that she could wax poetic about her dairy of choice … mascarpone.
But little did Cream Puff know that destiny would send a monster her way to try and spoil her plans. This monster, let’s call it Workasaurus, was mean and nasty. Workasaurus didn’t care about Cream Puff’s mascarpone masterpiece (ooh … alliteration!). Workasaurus only cared about getting the job done.
So Cream Puff and all her little co-worker cream puffs met Workasaurus on the battlefield. Let’s call the battlefield Workplace.
They fought long and hard. Days passed. Weeks flew by. There was blood, sweat and tears. But in the end, the cream puffs emerged victorious!
Ecstatic in the glory of victory, Cream Puff decreed that the only thing in the world that could truly mark the importance of such a victory, was mascarpone.
So this SHF#17, we sing the praises of dairy. We sing the praises of mascarpone. We sing the praises of Mascarpone Cheesecake with Candied Pecans and Dulce de Leche Sauce.
Mascarpone Cheesecake with Candied Pecans and Dulce de Leche Sauce
Cream Puff’s tiredness after battling Workasaurus has resulted in her offering the link to the original recipe (above) as opposed to typing it out here.
Cream Puff assures everyone that she followed the recipe, with the exception of one minor change. The original recipe instructs you to wrap the spring-form pan three times with aluminum foil. Cream Puff felt that wrapping the pan in aluminum foil twice would be more than enough. Cream Puff is happy to report that it was.
This cheesecake was fantastic! Cream Puff highly recommends it.