Baked Mascarpone Cheesecake with Stewed Rhubarb |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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Wish I owned this yummy recipe but acquired it some time ago from an Australian cooking show. The cheesecake and the rhubarb are a great combination. I have used GLUTEN FREE flour in the base. The Polenta makes a nice change from a cookie base. Ingredients:
125 g butter, melted |
1 1/2 cups caster sugar |
3/4 cup plain flour or 3/4 cup gluten-free flour |
200 g polenta |
7 eggs |
600 g cream cheese, room temperature |
150 g mascarpone cheese, room temperature |
1/4 cup cream |
2 teaspoons vanilla extract |
1 orange, zest of |
1 lemon, zest of |
Directions:
1. Preheat oven to 180°C.
2. In a medium bowl combine 1/2a cup of caster sugar, flour and polenta.
3. Pour in melted butter and one egg white, rub together until combined.
4. Grease a 24 cm spring form pan lightly and cover base and sides with baking paper.
5. Press mixture evenly over base and to the top of the tin at the sides using a lightly floured hand to form a neat crust.
6. Place in the freezer for 10 minutes to chill and then bake for 20 minutes or until lightly golden.
7. Set aside to cool.
8. Reduce oven to 160°C.
9. In a large bowl beat the cream- cheese, mascarpone and remaining sugar with electric mixer on low until smooth and well combined.
10. Add eggs and egg yolk one at a time continuing to beat on a medium low speed.
11. Add cream, vanilla, orange and lemon zests, beating until just combined.
12. (Do not over beat or mixture will curdle).
13. Pour into cooled shell and bake for 1 hour or until set.
14. Remove from the oven and allow to cool completely.
15. Chill for at least 2 hours before serving.
16. Serve with stewed rhubarb and fresh cream.
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