Cheesecake used to be my fave dessert during the times that I was not a dessert fan at all ( a separate post perhaps on that). I love fruits and I love cheese so a strawberry cheesecake eaten for the first time, where else but in New York was heavenly. The super creamy texture of the cake along with the tartness of the berry topping is some thing to die for.
This was the first time I was baking a cheesecake and was sure that I couldn't go in for a whole full blown 9 inch dish full of calorie laden goodness, hence this lighter version adapted from Donna hays lemon cheese cake.
- 1 cup (150g) plain (all-purpose) flour
- ½ teaspoon baking powder
- ¼ cup (55g) caster (superfine) sugar
- 80g cold butter, chopped
- 2 egg yolks
- Softened butter, for greasing
- 2 cups (500g) mascarpone
- ⅓ cup (75g) caster (superfine) sugar
- 1 egg
- 1 tablespoon plain (all-purpose) flour
- ½ teaspoon vanilla extract
- Blue berry topping as per preference
To make the mascarpone topping, place the mascarpone, sugar, egg, flour, and vanilla in the bowl of a food processor and process until just smooth. Spoon onto the base 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 blueberry topping.