emergency cheese question
I'm making an orange pie tommorow, here is the recipe:
½ cup fresh squeeze orange juice
1 TBSP fresh lemon juice
¼ cup heavy whipping cream
1/3 cup Mascarpone cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1 to 2 teaspoons finely grated orange zest, divided
5 egg yolks
whipped cream, for garnish
1 Citrus Cookie pie shell(recipe follows)
Whisk sweetened condensed milk with the egg yolks. Whisk in Mascarpone cheese. Stir in whipping cream, orange juice and lemon juice. Stir in 1 to 1 ½ teaspoons orange zest. Pour into a prepared crust and bake at 325° for 15 to 20 minutes.
QUESTION: if my grocery store had no mascarpone, is it ok to use whole milk riccotta? will it work?? will it suck??? I need sE insight!
(Thanks to foodgawker and Culinary Concoctions by Peabody for the recipe)
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11 Comments:
I've always understood American cream cheese, like Philadelphia brand, to be the equivalent of Italian Mascarpone. I guess Mascarpone is supposed to be sweeter, but they're interchangeable when it comes to making tiramisu, so I don't see why they wouldn't be in your case.
Good Luck!
PumpkinBear at 4:47AM on 01/07/09
I think you're better off using the cream cheese too.
maered at 4:49AM on 01/07/09
thanks, that makes sense. I think it will turn out great!
delilah at 4:57AM on 01/07/09
use the cream chese and add a couple tablespoons of powder sugar
joanpieroni2 at 8:17AM on 01/07/09
Marscapone isn't really much sweeter than American cream cheese, it's just a tad less "sour" or tangy. I'd go easy if adding sugar to it. But the cream cheese is definitely a better substitute than ricotta.
juliebugsmama at 9:05AM on 01/07/09
Mascarpone is like a really luxurious cream cheese - I would guess the major difference is that mascarpone has a higher fat content but this is a guess. The reason I say that is because when it's heated, it sort of "melts" like butter rather than becomes softer like cream cheese.
Cream cheese vs. ricotta - definitely cream cheese. I wouldn't bother adding any sugar to your recipe than what's called for. The mascarpone creates luxury more than adds sweetness. (Insert raw egg disclaimer here) But if you really must know how it tastes, put a small amount of your mixture on a spoon and sample it.
therealchiffonade at 9:34AM on 01/07/09
Oh lord...i spelled mascarpone wrong in my post...my Nonna would flip. Scusilo.
juliebugsmama at 10:06AM on 01/07/09
Cream Cheese is a sub for it. I often sub cream cheese in tiramisu because they were out of marscapone. For each container subbed add a tablespoon of sour cream for that luxurious feel.
JerzeeTomato at 10:22AM on 01/07/09
@deliah this recipe looked so good I made it this morning, now I just have to wait for it to cool and SO to get home to dig in. I didnt have any oranges so i subbed tangelos and it smells wonderful!
huneybumper at 2:24PM on 01/07/09
Lordy, that recipe looks good (though I never use condensed milk and would substitute sweet or sour cream). I have a big bag of tangerines in the house. Better send DH into town for cream cheese and xylitol (can't have sugar, but damn)!
gentlyferal at 3:18PM on 01/07/09
I just tried the resulant pie made with this recipe and deliah if I gain all the weight I need to gain it will be from this recipe! OMG this is DELICIOUS! I thought it would be heavy like a cheese cake, but its not, more like a richer more decadent key lime pie. WOW! I ate an entire piece, which considering thats the most i've eaten in over a weekthats pretty darn good! Thank you!!!
huneybumper at 7:43PM on 01/07/09