Baked Mascarpone Cheesecake With Stewed Rhubarb Recipe

Name: Baked Mascarpone Cheesecake With Stewed Rhubarb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 180u00b0C.
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 160u00b0C.
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.

1588

kcal

Calories

112

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Baked Mascarpone Cheesecake With Stewed Rhubarb falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Mascarpone Cheesecake With Stewed Rhubarb

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