Baked Mascarpone Cheesecake With Stewed Rhubarb - cooking recipe

Ingredients

125 g butter, melted
1 1/2 cups caster sugar
3/4 cup plain flour or 3/4 cup gluten-free flour
200 g polenta
7 eggs
600 g cream cheese, room temperature
150 g mascarpone cheese, room temperature
1/4 cup cream
2 teaspoons vanilla extract
1 orange, zest of
1 lemon, zest of

Preparation

Preheat oven to 180\u00b0C.
In a medium bowl combine 1/2a cup of caster sugar, flour and polenta.
Pour in melted butter and one egg white, rub together until combined.
Grease a 24 cm spring form pan lightly and cover base and sides with baking paper.
Press mixture evenly over base and to the top of the tin at the sides using a lightly floured hand to form a neat crust.
Place in the freezer for 10 minutes to chill and then bake for 20 minutes or until lightly golden.
Set aside to cool.
Reduce oven to 160\u00b0C.
In a large bowl beat the cream- cheese, mascarpone and remaining sugar with electric mixer on low until smooth and well combined.
Add eggs and egg yolk one at a time continuing to beat on a medium low speed.
Add cream, vanilla, orange and lemon zests, beating until just combined.
(Do not over beat or mixture will curdle).
Pour into cooled shell and bake for 1 hour or until set.
Remove from the oven and allow to cool completely.
Chill for at least 2 hours before serving.
Serve with stewed rhubarb and fresh cream.