That was me!!! Thanks for your reply. I hope it is ok. Only thing Im worried about is that in the mix is powdered milk and something called "baker's cheese"? So Im worried that once hydrated it will go bad if left out. You know, like if you have powdered milk and hydrate it, you have to refriderate it.

Has anyone tried this and know for sure if it will work? I think it would taste really good. Honestly I am still a little skeptical about the SF cheesecake pudding and bettercream. I just cant imagine what it would taste like. I guess I really just need to do a test run and see what I like better.

Maybe Ill mix up some of that cheesecake mix and set it out and see how long it takes to smell funky? lol That's probably not a very accurate way to measure shelf stability though.

Why the heck does this thread keep unchecking itself so I have to re-check "watch this topic for replies"???

I baked the Maple White Chocolate with White Choc Truffle filling today. The hubby loves it and said the cake itself would be good all on it's own, it's that moist & flavorful.

We can definitely taste the maple, with the white choc coming through as well in it. I used 1/2 recipe being just for us.

All combined, it's a very rich dessert imo I would say a fabulous fall/winter offering on a list of gourmet flavors with the maple. But if your like my husband and love maple any time, this one taste fabulous!

The only revision to the rescipe was I added a pinch of salt to the filling.

The hubby is in cake heaven tonight, so I'm happy with how it turned out. I would make it again.

Thank you Macsmom for your help.

rkayw wrote:

finally got some bettercreme (pre-whipped, better then none at all)...now I cant find Mascarpone anywhere. what is with these ingredients in small towns. Dont they know we love to bake/cook with the good stuff too! sheesh.

Homemade Mascarpone Cheese

Much easier to make than it might seem, homemade mascarpone is a tastier and less expensive alternative to a store-bought cheese. It’s marvelous with ripe summer berries, finally appeared at our farmer’s markets.

Makes about 12 oz

Ingredients:
500 ml whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream
1 tbsp fresh lemon juice


Preparation:
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.

The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.



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