Mascarpone Cheesecake
Ingredients
Base:
90g butter (melted and cooled to room temperature)
250g digestive biscuits
Filling:
400g Tatua Mascarpone
½ cup sugar
2 lemons, juice only
2 leaves gelatine or 2 Tbsp gelatine power
1 ½ cups cream
Method
- In a food processor or blender combine the biscuits and melted butter until fine crumbs.
- Press the crumbs evenly and firmly into a 24cm round springform tin.
- Smooth the base with a spoon and place in fridge.
- Soak the gelatine in cold water.
- Beat the Tatua Mascarpone with the sugar until smooth.
- Gently warm the lemon juice and dissolve gelatine in the warm liquid, cool.
- Pour the cream into the Tatua Mascarpone while still beating, followed by the lemon juice. Beat until smooth.
- Spoon the Tatua Mascarpone filling into the chilled base and smooth with a spatula.
- Refrigerate for an hour or two before serving.
- Remove from tin to serve. Serve topped with fresh berries, lemon curd or berry compote. Serves 8 - 10.
