Something sweet for your sweetheart!

If you're looking for a last minute Valentine's Day gift, how about tickets for two to Taste of Mississippi? It's a great bargain at $65 a ticket in advance for a night out with food from more than 35 fine restaraunts. Bet you can't find that kind of deal anywhere else! Visit our website at http://www.tasteofms.org/ or call Stewpot at 601-353-2759 for more information.

As a special treat for visiting our blog, we’re sharing an indulgent Valentine’s recipe, compliments of pastry chef Mary Beth Addington of Broad Street Baking Company and Cafe, one of this year’s Taste of Mississippi restaurants. We hope you enjoy!

Mary Beth’s Mascarpone Cheesecake
Cheesecake:
2 lb. cream cheese, room temperature
4 1/2 cups granulated sugar
1 lb. mascarpone cheese, room temperature
7 eggs, room temperature
1 tsp. vanilla

Crust:
2 cups graham cracker crumbs
1/4 cup butter, melted
2 tbsp. granulated sugar

For the crust:
1. Preheat oven to 350 degrees. Combine crumbs, butter and sugar and press into bottom of a 9-inch springform pan. Bake for 10 minutes and remove to cool completely while mixing filling.

For the filling:
1. Heat oven to 300 degrees. Cover sides and bottom of springform pan well with aluminum foil. Find a roasting pan that is large enough for the springform pan to sit inside.
2. Beat cream cheese and sugar until smooth. Add mascarpone cheese and beat until combined. Add vanilla extract, then eggs, gradually until just combined.
3. Pour into cooled crust and place in roasting pan. Place pan in oven and fill with warm water halfway up the outside of the springform pan.
4. Bake for 35 to 40 minutes until center is just set but jiggles slightly. Allow water bath to cool 45 minutes to 1 hour. Remove cheesecake from roasting pan and cool completely on a wire rack. Refrigerate overnight before serving.