Mascarpone honey cheesecake

Recipe from: 9/1/1992 12:00:00 AM
Ingredients 17
Servings 4
Time

Ingredients

  • BASE
  • 125
    g
    biscuit crumbs
  • 50
    g
    unsalted butter
  • 25
    ml
    castor sugar
  • FILLING
  • 250
    g
    mascarpone or cream cheese
  • 125
    g
    smooth cottage cheese
  • 125
    ml
    natural yoghurt
  • 2
    egg yolks
  • 70
    g
    castor sugar
  • 10
    g
    gelatine
  • 1
    lemon, juice and grated rind
  • TOPPING
  • 20
    ml
    clear honey
  • 250
    ml
    cream, whipped
  • ground cinnamon
  • a selection of spring fruit
 

Method

 
1. Line four oiled ramekins or heart-shaped moulds with baking paper. Mix the crumbs, butter and castor sugar and press firmly into the ramekins, using the back of a teaspoon. Chill. 2. Beat the mascarpone, cottage cheese, yoghurt and sugar until light and fluffy. Add an egg yolk and beat well. Repeat with the remaining yolk. Sprinkle the gelatine over 75 ml water in a cup and allow it to sponge. To clear the gelatine, place the cup in a saucepan of water (coming halfway up the cup); heat the water to just under boiling point and allow gelatine to melt and all cloudiness to disappear. Stir the gelatine slowly into the cheese mixture, add the lemon rind and juice and mix well. Spoon the mixture into the ramekins and allow it to set for at least three hours in the refrigerator. 3. Remove the cheesecakes from the ramekins and place them on a baking tray. Heat the honey slightly and pour over the cakes. Place them immediately in the freezer and freeze for about 10 minutes. Whip the cream and spread it evenly over the cakes. Dust with cinnamon and place one cake per guest in the centre of a dessert plate and surround it with fruit.
 

Read more on: dairy
 

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