Baked Mascarpone Cheesecake with Stewed Rhubarb

Name: Baked Mascarpone Cheesecake with Stewed Rhubarb
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8-10 serving(s)
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

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Recipe by Chrissyo

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.

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READY IN: 2hrs

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

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

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.