On Sunday night, I was feeling slightly bored...so baking it was. It is the first time I'm trying this cheesecake recipe out. Instead of the normal "cream-cheese" (normally I use Philadelphia cream-cheese), this recipe uses mascarpone (one of my absolute favourite dessert cheeses used in cooking). The actual time required to mix the ingredients and prepare it for the oven took slightly less than 30 minutes.
 |
| Hot straight from the oven |
The aroma wafting from the oven (thanks to the mascarpone) was absolutely amazing - if you can imagine a batch of freshly made, warm oven-baked butter cookies on a cold winter night. Even though this is a plain classic vanilla baked cheesecake, the lemon zest (no juice) gives it that extra flavour. The taste and texture of this cheesecake is very different compared to the 'normal' classic baked cheesecake. It is definitely firmer, but as it melts on the tongue, the creaminess of the mascarpone really bursts out onto your taste buds, along with the vanilla and the lemon zest that follows through.
This cheesecake requires:
- Gingernut biscuits (or Nice biscuits for that rustic and slightly more crumbed base)
- Melted butter
- Vanilla bean (or vanilla paste)
- Mascarpone cheese
- Caster sugar
- Cornflour
- Eggs
- Lemon zest
 |
| The centre of the cheesecake (note how baking naturally gives the cheesecake a slight raised edge) |
Cheesecake looks great! Which book (from work) did you get the recipe from? I normally use half cream cheese and half mascarpone for my cheesecakes - gives it a soft smooth texture. Or eating mascarpone straight out of the tub usually works for me too hehe :)
ReplyDeleteLat
x
I can't remember the exact title of the book.... but it had something like "homely cooking" or something like that from the shelf..and I was SUPER intrigued hahaha.
ReplyDeleteHmmm eating mascarpone straight from the tub works amazingly well, but I need to watch it! (or just give it a quick whip with some vanilla paste, a bit of caster sugar and serve with poached fruits, or just fruits in general!).
I'll send you the recipe though :)