Saturday, April 13, 2013

Cheesecake done light

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
  Mascarpone topping
  • 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
  Preheat oven to 160ºC (320ºF). Place the flour, baking powder, sugar,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 9 in round cake tin lightly greased with butter and bake for 20–25 minutes or until light golden and firm to the touch.
  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.