Raspberry Kahlua Mascarpone Cheese Pie with Hazelnut Sauce Topping
Author: 
Recipe type: Dessert
 
An original recipe by Minnie@thelady8home
Ingredients
For the cheesecake
For the cheesecake
  • 8 oz Mascarpone Cheese
  • 8 oz Mascarpone Cheese
  • 1 can condensed milk
  • 1 can condensed milk
  • 1 cup raspberries
  • 1 cup raspberries
  • 1 cup milk
  • 1 cup milk
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 2 large eggs (room temperature)
  • 2 large eggs (room temperature)
  • ½ cup Kahlua coffee cream (you can sub with coffee if you don't do liqueur, but the taste will be slightly more of a coffee cake).
  • ½ cup Kahlua coffee cream (you can sub with coffee if you don't do liqueur, but the taste will be slightly more of a coffee cake).
  • 1 tsp Vanilla extract
  • 1 tsp Vanilla extract
  • 1 pie shell
  • 1 pie shell
For Hazelnut sauce:
For Hazelnut sauce:
  • 60 gm of chopped Hazelnut chocolate bar
  • 60 gm of chopped Hazelnut chocolate bar
  • 1 cup milk
  • 1 cup milk
  • 2 leveled tsp sugar
  • 2 leveled tsp sugar
  • 1 tsp corn starch
  • 1 tsp corn starch
For garnish: Fresh raspberries
For garnish: Fresh raspberries
  • Light whipped cream (optional)
Instructions
To make the cheesecake
  1. Blend raspberries with milk and strain to get the seeds out.
  2. Combine strained raspberry mixture with condensed milk in a mixing bowl.
  3. Whip for 2 minutes.
  4. Whisk in the cheese. Speed for 2 minutes, till the cheese is creamy and dissolved.
  5. Add Kahlua cream, vanilla extract and cornstarch.
  6. Whip till creamy, about 30-60 seconds.
  7. Scrape the sides with a spatula, then continue beating for another 30 seconds.
  8. Fold in eggs, one at a time.
  9. Whisk for two more minutes. The mixture should be thick but creamy. Don't over beat or the cake will be dense instead of soft and airy.
  10. Set your oven to preheat at 350 degree F
  11. Pour the mixture in the pie shell. Let it sit on the counter while the oven heats up.
  12. Bake for 45 minutes.
  13. Once done, take it out and let it cool down. It will be a little soft in the middle, but that's fine.
  14. When it's sufficiently cooled down, refrigerate for 4 hours to over night.
To make the hazelnut sauce.
  1. Blend cornstarch in cold milk and set aside.
  2. Melt hazelnut chocolate in a double broiler or a bowl kept on barely simmering water.
  3. The chocolate melts in about 3-5 minutes.
  4. Fold in the milk and cornstarch mixture and stir well.
  5. Add sugar (if required)
  6. Stir for another minute. The sauce should now be thick and creamy.
To garnish
  1. Pour the sauce on the pie, and decorate as you like with raspberries and cream. I used some frozen strawberries thawed, which gave a nice fruity flavor to the pie.
  2. Enjoy.
Recipe by The Lady 8 Home at https://www.thelady8home.com/raspberry-kahlua-mascarpone-cheese-pie-with-hazelnut-sauce-topping/