At Joe’s in Venice, pastry chef Laura Hartman changes her dessert menu weekly, but among the sweets on regular rotation is her impossibly light steamed mascarpone cheesecake, which we’ve featured in our February issue. There’s no vanilla in the mix, so the flavor of the tart cheese shines through. Crumbled wafers add texture while satsuma and grapefruit supremes keep it fresh ($10). Can’t make it to Joe’s? We’ve scored the recipe for you.
1# softened cream cheese
3 1/2 oz sugar
1/2 teaspoon lemon juice
1/2 oz cornstarch
1/4 teaspoon salt
2 1/2 oz mascarpone (or sour cream or creme fraiche)
In a stand-mixer:
1. Paddle cream cheese on speed 2 for 1 minute (or until smooth)
2. Add sifted-together dry ingredients (sugar, salt, cornstarch) & beat on speed 2 until smooth & fluffy (about 2 minutes)
3. On speed 1 drizzle in lemon juice, paddle til smooth.
4. Lightly beat egg and add to mixture on speed 1, paddling until smooth.
Place a small pan or pot of boiling water on bottom rack in a 375 oven. Pour cheesecake mixture into desired containers (4-6 oz ramekins/cupcake pan/silicone molds). Bake for 10 minutes or until firm on top rack directly over water. Cool before unmolding.
Garnish with crumbled shortbread cookies, lemon curd, and/or citrus segments. Serve chilled.