YIELD: Makes 12 servings
INGREDIENTS
For Vanilla Chiffon:
2 cups – cake flour
1 1/2 tsp. – baking powder
1 tsp. – salt
1 1/2 cup – sugar, divided
1/2 cup – vegetable oil
3 – eggs
1/2 cup – whole milk
8 – egg whites
For Honey-Mascarpone Cheesecake:
2 (8 oz.) packages – cream cheese, room temperature
2 (8 oz.) containers – mascarpone cheese, room temperature
1 1/4 cups – sugar
2 tsp. – lemon juice
1 tsp. – vanilla extract
4 – eggs
Toppings:
honey
vanilla or honey ice cream
DIRECTIONS
For Vanilla Chiffon:
Preheat oven to 300°F. Line a baking sheet with parchment paper.
Sift cake flour, baking powder, salt, and 1 cup of the sugar into bowl of electric mixer. Add eggs, oil, and milk. Beat on medium speed for 2 minutes, until mixed.
Whip egg whites and remaining 1/2 cup of sugar in a clean mixing bowl with electric mixer on high speed until medium peaks form. Gently fold egg whites into batter.
Spread onto prepared pan and bake for 20-25 minutes, until golden brown.
Cool for at least 20 minutes.
For Honey-Mascarpone Cheesecake:
Preheat oven to 350°F. Tightly wrap the outside of a 9-inch springform pan in heavy aluminum foil.
Beat cream cheese, mascarpone cheese, and sugar in an electric mixer fitted with a paddle attachment until smooth. Add lemon juice and vanilla.
Add eggs one at a time, on medium speed, beating until just blended.
Pour cheesecake mixture into prepared pan. Place springform pan into a roasting pan and fill the roasting pan with water, until it comes half-way up the sides of the springform pan.
Bake for 1 hour and 5 minutes, until the center of the cheesecake move slightly when shaken.
Cut a 9-inch circle from the vanilla chiffon and place directly on top of the cheesecake.
Cool for one hour at room temperature. Refrigerate, covered, for at least 8 hours.
Remove from pan right before serving.
To Serve:
Place cheesecake on a plate and drizzle with honey. Serve with a scoop of ice cream.
TIP
Cook’s Note: At the Epcot® International Flower & Garden Festival, this cheesecake is drizzled with honey, garnished with pizzelle cookies and fennel pollen meringue kisses and served with orange blossom honey ice cream.