Recipe: Mascarpone Cheesecake with Blackberry Sauce (food processor and crock pot)

MASCARPONE CHEESECAKE WITH BLACKBERRY SAUCE

"This creation was inspired by one I sampled at Stars Cafe in San Francisco a few years back. Mascarpone, a soft Italian fresh cheese, is now available in the cheese section of many supermarkets."

1 cup finely ground amaretti cookies or coconut macaroon cookies (or 1/2 cup graham cracker crumbs mixed with 1/2 cup flaked coconut)
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 pound mascarpone cheese
3/4 cup granulated sugar
2eggs
1 teaspoon vanilla extract
1 (16 ounce) package frozen unsweetened blackberries or raspberries, thawed
1/2 cup powdered sugar

In a medium bowl, mix together the cookie crumbs and melted butter until well mixed. Press into the bottom and 1/2 inch up the side of an 8-inch springform pan.

In a food processor, combine the cream cheese, mascarpone, granulated sugar, eggs, and vanilla. Process until smooth and creamy. Scrape the cheese filling into the crust.

Place a vegetable steamer or other low rack on the bottom of a 5-quart electric cooker. Pour 1 cup hot water into cooker. Set the cheesecake on the rack.

Cover and cook on the high setting about 3 hours, or until set. (Do not attempt to cook on the low heat setting for a longer time.) Remove the lid from the cooker and turn off the cooker. Allow the cheesecake to stand in the cooker until cool.

Makes 8 to 10 servings
Source: Best Slow Cooker Cookbook Ever by Natalie Haughton