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.