Mascarpone cheesecake
A typical American recipe with an Italian touch.
Serves: 14-16
Ingredients
For crust
- 1 cup sugar cookie crumbs
- 2 tablespoons white sugar
- 2 tablespoons melted butter
For filling
- 11/2 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 time
30 minutes
Preparation
Fit the bottom of a 9-inch springform 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.
In a small bowl, 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.
