I need some advice regarding a savory cheesecake recipe of mine. It's a savory cheesecake that uses:
mascarpone-5#
cream cheese-3#
whole eggs-12 each
A. P. Flour-1 cup
Maltodextrin-1 cup
If I cook this in a water bath for about 2.5-3 hours, will the mascarpone break? I've tried this twice before. Cooking the batter, piping it into molds and letting it set under refrigeration for 2 and 3 days. Next the mold is removed and the cheesecake is reheated in a convection oven at 191C for about 8 minutes. Also, I have tried it t 205C. Any advice on this would be sincerely appreciated.
Thanks,
John Kirk
