Lemon Mascarpone Cheesecake
Serves 8
1 cup flour
1/2 tsp baking powder
1/4 cup superfine sugar
1 Tbsp finely grated lemon rind
80 gram butter, chopped
2 egg yolks
Mascarpone Topping
2 cups mascarpone
1/3 cup superfine sugar
1 egg
1 Tbsp flour
1 Tbsp finely grated lemon rind
1/2 tsp vanilla extract
Preheat over to 320 degrees F. Place the flour, baking powder, sugar, lemon rind and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and process until well combined. Press into the base of a square cake pan lightly greased with butter and bake for 20-25 minutes or until light golden and firm to the touch.
Mascarpone Topping
Place the mascarpone, sugar, egg, flour, lemon rind and vanilla in the bowl of a food processor and process until just smooth. Spoon onto the crust and bake for 30-35 minutes or until the edges are golden and the middle is just set. Refrigerate for 3 hours or until set. Slice and serve with whipped cream.