Rustic Mascarpone Cheesecake with Summer Berries
I love a good cheesecake for almost any occasion, and while this isn’t strictly a New York Cheesecake, it isn’t far from it Top it with amazing summer berries and you really are in dessert heaven. A dredging with icing sugar wouldn’t go astray either. Channel your inner Donna Hay. Go on. You know you want to. This will look gorgeous on your Mother's Day table, don't you agree?
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- 120 Grams Butter cubed BUY
- 250 Grams pkt plain sweet biscuits (Malt‘O’Milk)
- 160 Grams Raw Caster Sugar BUY
- Zest 1 orange, finely grated
- Zest 1 lemon, finely grated
- 500 Grams cream cheese
- 60 Grams mascarpone
- 50–60 Grams fresh lemon juice
- Fresh berries of choice to serve
Preheat oven to 180°C and place a tray of water on the bottom rack
Line the base and sides of 20-21 cm spring-form baking tin with paper.
Place butter into the Thermomix bowl and melt 4 min/100°C/speed 1.
Add biscuits and crush 10 sec/speed 8. Scrape down sides of bowl and repeat. Press into prepared tin, up the sides of the tin as well.
Place all remaining ingredients except berries into the Thermomix bowl and blend 10 sec/speed 8.
Scrape down sides of bowl and lid. Blend 30 sec/speed 8.
Scrape into base and bake 45 minutes on the middle rack.
Remove from oven and cool completely in the tin before topping with berries of choice. Serve with plenty of whipped cream or more mascarpone.
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