Baked Mascarpone Cheesecake with Stewed Rhubarb

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READY IN: 2hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180°C.
  • In a medium bowl combine ½a cup of caster sugar, flour and polenta.
  • Pour in melted butter and one egg white, rub together until combined.
  • Grease a 24 cm spring form pan lightly and cover base and sides with baking paper.
  • 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.
  • Place in the freezer for 10 minutes to chill and then bake for 20 minutes or until lightly golden.
  • Set aside to cool.
  • Reduce oven to 160°C.
  • In a large bowl beat the cream- cheese, mascarpone and remaining sugar with electric mixer on low until smooth and well combined.
  • Add eggs and egg yolk one at a time continuing to beat on a medium low speed.
  • Add cream, vanilla, orange and lemon zests, beating until just combined.
  • (Do not over beat or mixture will curdle).
  • Pour into cooled shell and bake for 1 hour or until set.
  • Remove from the oven and allow to cool completely.
  • Chill for at least 2 hours before serving.
  • Serve with stewed rhubarb and fresh cream.
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