Baked Mascarpone Cheesecake with Stewed Rhubarb Recipe

Introduction:

Indulge in the delectable fusion of creamy mascarpone cheese, tangy rhubarb, and a gluten-free polenta base with this exquisite Baked Mascarpone Cheesecake with Stewed Rhubarb recipe. Originating from an Australian cooking show, this dessert masterpiece is perfect for any occasion, whether it’s a weeknight treat or a special weekend indulgence. The combination of textures and flavors in this cheesecake is sure to impress even the most discerning palates. So, let’s dive into the details of this delightful recipe!

Recipe Details:

Total Time: 2 hours (Prep: 30 minutes, Cook: 1 hour 30 minutes)
Recipe Category: Cheesecake
Keywords: Dessert, Cheese, Australian, Weeknight, Oven, < 4 Hours

Ingredients:

For the Base:

125g butter, melted
1 1/2 cups caster sugar
3/4 cup plain flour
200g polenta
1 egg white

For the Filling:

600g cream cheese
150g mascarpone cheese
1/4 cup caster sugar
2 eggs
1 egg yolk
1 cup cream
1 tsp vanilla extract
Zest of 1 orange
Zest of 1 lemon

For Serving:

Stewed rhubarb
Fresh cream

Nutritional Information (per serving):

Calories: 740.5
Fat Content: 46.4g
Saturated Fat Content: 27.4g
Cholesterol Content: 309.2mg
Sodium Content: 384.3mg
Carbohydrate Content: 68.3g
Fiber Content: 2.1g
Sugar Content: 38.3g
Protein Content: 14.7g

Recipe Instructions:

Preheat oven to 180°C.
Prepare the Base: In a medium bowl, combine ½ cup of caster sugar, flour, and polenta. Pour in melted butter and one egg white, then rub together until well combined.
Prepare the Pan: Grease a 24 cm springform pan lightly and cover the base and sides with baking paper.
Form the Crust: Press the mixture evenly over the base and to the top of the tin at the sides, using a lightly floured hand to form a neat crust.
Chill and Bake: Place the prepared base in the freezer for 10 minutes to chill, then bake for 20 minutes or until lightly golden. Set aside to cool.
Lower the Oven Temperature: Reduce the oven temperature to 160°C.
Prepare the Filling: In a large bowl, beat the cream cheese, mascarpone, and remaining sugar with an electric mixer on low speed until smooth and well combined.
Incorporate Eggs: Add eggs and egg yolk one at a time, continuing to beat on medium-low speed.
Add Flavorings: Mix in the cream, vanilla extract, orange zest, and lemon zest, beating until just combined. Be careful not to overbeat, as the mixture may curdle.
Bake the Cheesecake: Pour the filling into the cooled shell and bake for 1 hour or until set.
Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely. Chill for at least 2 hours before serving.
Serve: Serve slices of the baked mascarpone cheesecake with stewed rhubarb and a dollop of fresh cream for a truly decadent dessert experience.

Conclusion:

With its creamy texture, rich flavors, and irresistible gluten-free polenta base, this Baked Mascarpone Cheesecake with Stewed Rhubarb is a dessert dream come true. Whether you’re hosting a dinner party or simply craving something sweet, this recipe is guaranteed to satisfy. So, gather your ingredients and get ready to impress your guests with this heavenly creation straight from down under!