Mascarpone cheesecake and creamy strawberry swirl

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 7-10 Tbsp Oil
  • 1 package (225 g) Wholemeal rusk
  • 150 g + 50 g butter
  • 1 Organic lemon - 5 eggs (size M)
  • 200 g to garnish about 10 cherry tomatoes,
  • 500 g + 250 g mascarpone
  • 500 g Low-fat curd
  • 75 g Cornstarch
  • 7-10 Tbsp Salt
  • 200 g Strawberries
  • 1 package Vanilla sugar
  • 200 g Whipped cream
  • 1 Freezer bag

Directions

  1. 1

    Coat the bottom of a springform pan (26 cm Ø) with oil, with a high rim. Put the rusk into the freezer bag and close the bag. Roll over with a pastry roll until the rusk is finely crumbled.

  2. 2

    Melt 150 g butter and mix with the crumbs. Press in the mould to the bottom (rim approx. 2 1⁄2 cm high) and chill for approx. 1 hour.

  3. 3

    Wash lemon hot and dab dry. Finely grate half the peel. Squeeze lemon. Melt 50 g butter and let it cool down a little. Separate the eggs. Whisk the egg yolks and 200 g sugar with the whisks of the mixer until thick and creamy.

  4. 4

    Gradually add 500 g mascarpone and quark. Stir in melted butter, lemon peel and about half of the juice. Sift the starch on top and fold in. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: s.

  5. 5

    Beat the egg whites with 1 pinch of salt until stiff, adding 100 g sugar. Fold into the mascarpone mixture and place in the mould. Bake in a hot oven on the lower shelf for about 35 minutes. Remove and cut all around about 2 cm deep between the cake and the edge of the tin.

  6. 6

    Let it rest for about 10 minutes, then bake at the same oven temperature for another 20-25 minutes. Let it cool down on a cake rack.

  7. 7

    Wash the strawberries, clean them and puree 50 g of them. Halve or quarter the rest depending on size. Mix 250 g mascarpone, 50 g sugar, rest lemon juice and vanilla sugar. Whip cream until almost stiff and fold in.

  8. 8

    Carefully remove the cake from the tin and place it on a cake plate. Spread mascarpone cream loosely on the cake. Swirl the strawberry puree into streaks. Add the rest of the berries. Keep cool until serving.

Nutrition Facts

KCAL
540 kcal
CARBS
36 g
FATS
36 g
PROTEINS
11 g