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MASCARPONE CHEESECAKE
Serves: 12
Preparation time: 20 minutes If they like it, it serves 12 otherwise
Cooking time: 10 minutes
Totaltime: 0 minutes This fine dessert can be prepared a day ahead, or can be frozen in airtight container for up to 10 days.
Ingredients
- For crust:
- 1 cup sugar cookie crumbs (Chefdecuisine uses shortbread cookies)
- 2 tablespoons white sugar
- 2 tablespoons melted butter
- For filling:
- 1 1/2 cups granulated sugar
- 2 tablespoons cornstarch
- 1 cup fresh lemon juice
- 1 tablespoon unflavored gelatin
- 4 eggs, beaten
- 3 tablespoons grated lemon zest
- 1 pound Mascarpone cheese
- 2 cups whipping cream
- For garnish:
- fresh raspberries or strawberries
- lemon zest
- red raspberry and strawberry sauce
Preparation
-
Fit the bottom of a 9-inch spring form pan with a circle of parchment paper.
Combine cookie crumbs, sugar and butter in a bowl. Spread evenly into bottom of pan and refrigerate for about 15 minutes or until firm. To make cheese cake, combine sugar and cornstarch in a stainless steel saucepan.
Dissolve unflavored gelatin in 1/4 cup of the lemon juice. Whisk remaining lemon juice and beaten eggs in sugar and cornstarch mixture. Cook over medium heat, stirring until mixture thickens to a medium-thick consistency. Remove from heat.
Stir in gelatin and lemon zest. Transfer to a large bowl, and let cool at room temperature.
Whisk in Mascarpone until smooth. Beat whipping cream in a bowl until stiff. Fold mascarpone mixture into whipped cream.
Spoon cream mixture into prepared pan and smooth top with spatula. Seal top with plastic wrap and refrigerate for 4 hours.
Run a small sharp knife along the edge of the inside cake pan rim to loosen cake.
Remove sides of pan. Transfer dessert from metal base to a serving plate.
To serve, garnish with fresh berries, lemon zest and a red berry sauce.
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