lemon mascarpone cheesecake
- 1 cup (150g) plain (all-purpose) flour
- ½ teaspoon baking powder
- ¼ cup (55g) caster (superfine) sugar
- 1 tablespoon finely grated lemon rind
- 80g cold butter, chopped
- 2 egg yolks
softened - butter, for greasing
- double (thick) cream, to serve
mascarpone topping
- 2 cups (500g) mascarpone
- ⅓ cup (75g) caster (superfine) sugar
- 1 egg
- 1 tablespoon plain (all-purpose) flour
- 1 tablespoon finely grated lemon rind
- ½ teaspoon vanilla extract
- Preheat oven to 160ºC (320ºF). Place the flour, baking powder, sugar, lemon rind and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and process until well combined. Press into the base of a 20cm-square cake tin lightly greased with butter and bake for 20–25 minutes or until light golden and firm to the touch.
- To make the mascarpone topping, place the mascarpone, sugar, egg, flour, lemon rind and vanilla in the bowl of a food processor and process until just smooth. Spoon onto the base and bake for 30–35 minutes or until the edges are golden and the middle is just set. Refrigerate for 3 hours or until set. Slice and serve with double cream. Serves 8.
© DONNA HAY GROUP
