Mascarpone Cheesecake With Rhubarb Glaze And Chocolate Covered Strawberries Recipes

Steps:

• Preheat oven to 180°C.
• In a medium bowl combine ½a 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°C.
• 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.