Baked Mascarpone Cheesecake With Stewed Rhubarb

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 125 g butter, melted
• 1 1/2 cups caster sugar
• 3/4 cup plain flour or 3/4 cup gluten-free flour
• 200 g polenta
• 7 eggs
• 600 g cream cheese, room temperature
• 150 g mascarpone cheese, room temperature
• 1/4 cup cream
• 2 teaspoons vanilla extract
• 1 orange, zest of
• 1 lemon, zest of

Recipe

• 1 preheat oven to 180°c.
• 2 in a medium bowl combine â½a cup of caster sugar, flour and polenta.
• 3 pour in melted butter and one egg , rub together until combined.
• 4 grease a 24 cm spring form pan lightly and cover base and sides with baking paper.
• 5 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.
• 6 place in the freezer for 10 minutes to chill and then bake for 20 minutes or until lightly golden.
• 7 set aside to cool.
• 8 reduce oven to 160°c.
• 9 in a large bowl beat the cream- cheese, mascarpone and remaining sugar with electric mixer on low until smooth and well combined.
• 10 add eggs and egg yolk one at a time continuing to beat on a medium low speed.
• 11 add cream, vanilla, orange and lemon zests, beating until just combined.
• 12 (do not over beat or mixture will curdle).
• 13 pour into cooled shell and bake for 1 hour or until set.
• 14 remove from the oven and allow to cool completely.
• 15 chill for at least 2 hours before serving.
• 16 serve with stewed rhubarb and fresh cream.