Lemon Mascarpone Cheesecake

I admit, I have never been a lover of baked cheesecakes. Don't know why but there was something about it that just didn't appeal - until now!

The cheesecakes I have always made are using cream cheese and gelatin and set in the fridge. This recipe however is such a departure from my regular cheesecake and I have to admit, a very very pleasant surprise.

If you are looking for a sweet cheesecake then this isn't it but, you know, the upside of that is that you don't get that huge sugar rush that the cream cheese loaded with sugar recipe can give you.

It also reminds me of a more grown up cheesecake. Admittedly, I have no idea why but it just felt that way. Whilst a lemon cheesecake it only uses the lemon rind and no lemon juice. The taste of the lemon does come through without you puckering up with the tartness of the lemons.

I also like the fact it is baked in a 20cm cake tin and to slice you end up with very elegant triangles of cheesecake! Such simple things do thrill me.

Having to wash up your food processor to make both parts, may be considered by some, as a pain, it really makes sense to do it - although if you really wanted to you could make the cheese batter with your mix master.

This recipe is from Donna Hays Magazine Issue 45 June July.

Lemon Mascarpone Cheesecake

1 cup (150 grams) plain flour
1.2 teaspoon baking powder
1/4 cup (55grams) caster sugar
1 tablespoon finely grated lemon rind
80g cold butter, chopped
2 egg yolks
Double cream or thick cream to serve

Mascarpone Topping

2 cups (500g) mascarpone
1/3 cup (75g) caster sugar
1 egg
1 tablespoon plain flour
1 tablespoon finely grated lemon rind
1/2 teaspoon vanilla extract

Preheat the oven 160C (320F). Place the flour, baking powder, sugar, lemon rind and butter into the bowl of your food processor and process until the mixture resembles fine bread crumbs. With the motor running add the eggs and process until well combined.

Press into the base of a 20cm square cake tin which has been lightly greased with butter and bake for 20-25 minutes or until light golden and firm to the tounch.

To make the mascarpone topping, place the mascarpone, sugar, egg, flour, lemon rind and vanilla in the bowl of the food processor and process until just smooth.

Spoon into the base and bake for 30-35 minutes or until the edges are golden and the middle is just set.

Refrigerate immediately for 3 hours or until set.

Slice into 8 pieces and serve with cream.

I think this would be equally nice using limes or oranges or a mixture of all three.