Lemon mascarpone cheesecake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 75 | grams | Unsalted butter |
| 175 | grams | Amaretti biscuits; (almond macaroons) |
| 400 | grams | Mascarpone cheese |
| Grated zest of 3 unwaxed lemons | ||
| And juice of 1 lemon | ||
| 100 | grams | Caster sugar |
| 2 | Eggs; separated | |
| 30 | millilitres | Cornflour |
| 1 | Pinches salt | |
Directions
Preheat the oven to 180C/350F/gas 4. Grease a deep 20cm (8") loose-bottomed cake tin.
Melt the butter. Crush the Amaretti biscuits, then mix the crumbs with the melted butter. Put the mixture in the bottom of the prepared tin.
Put the cheese, lemon zest and juice, sugar and egg yolks in a bowl and, using a wooden spoon, mix together. Sprinkle the cornflour over the top and fold in.
In a separate bowl, whisk the egg whites with the salt until stiff. Fold into the cheese mixture, then spread the mixture into the cake tin and smooth the top.
Bake in the oven for 35 minutes until firm to the touch. Leave to cool in the tin.
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Carlton Food Network
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