Mascarpone Cheesecake Gluten Free
Cheesecake Nr. 4 - Mascarpone Hybrid Cheesecake
Base:
Ground Nuts (almonds or mixed) - 2-3 - dl- depending on how thick you want it
couple of crushed amaretti (optional)
1-2 tbs brown sugar
sesame seeds (optional)
2 tablespoon butter (melted or room temp)
1/2 of an egg white
Mix together ingredients, press into lined (parchment paper) cake tin. Bake at 150 degrees fan oven for 15 minutes or lightly browned/caramelized. As it is baking mix together cheesecake mix below:
250gram mascarpone (room temp)
250gram creamcheese (room temp)
60-80 gram sugar
lemonjuice to taste
vanilla to taste
2 eggs, plus the rest of the egg used for the base (so almost 3 eggs)
1/2 teaspoon cornstarch mixed in a little water (prevents egg from curdling when baked)
BEAT sugar and eggs, then add rest of ingredients. Add to cake and reduce oven temp to 100 degrees. Bake til set.
Lastly add 1,5 dl sour cream at room temperature, spread on top of cake. Bake for 5 minutes and turn of oven. Leave til cool and put in fridge overnight.
Ground Nuts (almonds or mixed) - 2-3 - dl- depending on how thick you want it
couple of crushed amaretti (optional)
1-2 tbs brown sugar
sesame seeds (optional)
2 tablespoon butter (melted or room temp)
1/2 of an egg white
Mix together ingredients, press into lined (parchment paper) cake tin. Bake at 150 degrees fan oven for 15 minutes or lightly browned/caramelized. As it is baking mix together cheesecake mix below:
250gram mascarpone (room temp)
250gram creamcheese (room temp)
60-80 gram sugar
lemonjuice to taste
vanilla to taste
2 eggs, plus the rest of the egg used for the base (so almost 3 eggs)
1/2 teaspoon cornstarch mixed in a little water (prevents egg from curdling when baked)
BEAT sugar and eggs, then add rest of ingredients. Add to cake and reduce oven temp to 100 degrees. Bake til set.
Lastly add 1,5 dl sour cream at room temperature, spread on top of cake. Bake for 5 minutes and turn of oven. Leave til cool and put in fridge overnight.
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