Mascarpone Cheesecake with Quince Compote

Ingredients

• 3.5 teaspoons gelatin powder unflavored (from 2 envelopes)
• 0.5 cup brown sugar packed ()
• 3.5 cups mascarpone cheese ()
• 1.3 cups pecans toasted
• 1.3 cups powdered sugar sifted
• 12 servings quinces 
• 0.5 cup butter unsalted melted (1 stick)
• 0.5 cup walnuts toasted
• 0.3 cup water 
• 3.5 cups whipping cream 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• hand mixer
• springform pan

Directions

1. Preheat oven to 375°F. Coarsely grind nuts with brown sugar in processor. Blend in melted butter. Press mixture over bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides.
2. Bake until crust is set, about 12 minutes. Cool crust completely.
3. Pour 3 cups cream into medium bowl.
4. Pour 1/4 cup water into small heatproof bowl; sprinkle gelatin over.
5. Let stand 15 minutes.
6. Place bowl with gelatin in small skillet of barely simmering water; stir until gelatin dissolves, about 2 minutes.
7. Remove bowl from water.
8. Pour remaining 1/2 cup cream into gelatin.
9. Pour gelatin mixture into cream in bowl; whisk gently until well blended.
10. Using electric mixer, beat mascarpone and powdered sugar in large bowl until smooth. Beat in cream-gelatin mixture just until smooth.
11. Pour filling over cooled crust. Cover and chill overnight. (Can be prepared 2 days ahead. Keep chilled.)
12. Using small sharp knife, cut around pan sides to loosen cheesecake.
13. Remove pan sides.
14. Place cake on platter.
15. Cut cake into wedges and serve with compote.
16. *Italian cream cheese available at Italian markets and many supermarkets.