BAKED MASCARPONE CHEESECAKE WITH STEWED RHUBARB
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.
Provided by Chrissyo
Categories Cheesecake
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 740.5, Fat 46.4, SaturatedFat 27.4, Cholesterol 309.2, Sodium 384.3, Carbohydrate 68.3, Fiber 2.1, Sugar 38.3, Protein 14.7
MASCARPONE CHEESECAKE WITH RHUBARB GLAZE AND CHOCOLATE-COVERED STRAWBERRIES
Categories Cheese Chocolate Dairy Dessert Bake Cream Cheese Strawberry Spring Rhubarb Shavuot Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 27
Steps:
- For crust:
- Preheat oven to 325°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Mix crumbs, sugar, and cinnamon in medium bowl. Add butter and stir to blend. Press mixture evenly onto bottom (not sides) of pan. Bake until crust is set, about 10 minutes. Cool completely. Maintain oven temperature.
- For filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add mascarpone and beat until smooth. Mix in flour. Beat in eggs 1 at a time. Mix in vanilla, lemon juice, lemon peel, and salt. Pour filling into pan.
- Bake cheesecake until puffed around edges and center moves slightly when pan is gently shaken (center may fall and crack), about 1 hour. Turn oven off; leave cake in oven with door closed 1 hour. Transfer cake to rack and cool completely. Stir sour cream until smooth; spread atop cake. Refrigerate cake overnight.
- For glaze:
- Combine rhubarb, strawberries, sugar, 2/3 cup water, and lemon juice in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer until rhubarb is tender, about 9 minutes. Remove from heat; let cool 10 minutes. Pour mixture through strainer set over 4-cup measuring cup, pressing on solids to extract 1 1/2 cups liquid. Return 1 1/2 cups liquid to same saucepan; bring to simmer over medium heat. Whisk cornstarch and 3 tablespoons water to blend in small bowl; add to liquid in saucepan; whisk constantly until mixture boils and thickens, about 6 minutes. Pour glaze into small bowl; chill until cold, about 2 hours. Spread glaze over cheesecake. Refrigerate cheesecake for at least 4 hours and up to 1 day.
- For chocolate-covered strawberries:
- Line small baking sheet with waxed paper. Stir chocolate in top of double boiler set over simmering water until smooth. Remove chocolate from over water. Dip strawberries halfway into melted chocolate. Gently shake off excess chocolate; place on prepared sheet. Chill until chocolate is set, about 30 minutes and up to 6 hours. Place strawberries around top edge of cake. Serve.
- Italian cream cheese available at Italian markets and many supermarkets.
STEWED RHUBARB
This is one of those hand me down recipes from Grandmother, mother to daughter. There is enough water to stop the rhubarb from sticking to the bottom of the pan.
Provided by Chrissyo
Categories Dessert
Time 22m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place the rhubarb, sugar, water and lemon juice into a medium saucepan set over low heat and cover.
- Simmer gently, stirring occasionally for 10- 12 minutes or until rhubarb is tender.
- Remove from the heat and set aside in a medium bowl, covered.
- Great with"Baked mascarpone cheesecake".
- See recipe listed here at Recipezaar.
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