About this recipe:A deliciously different cheesecake made with mascarpone cheese and a bit of creme fraiche, making it a lighter alternative to the typical baked cheesecake. Serve with fresh fruit or a berry coulis.
125g butter, melted
500g petit beurre or other butter biscuits, crushed
4 egg whites
4 egg yolks
100g icing sugar
50g crème fraîche
seeds of 1 vanilla bean (optional)
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Preheat oven to 180 C / Gas 4. In a small bowl combine butter and biscuit crumbs. Mix well and press mixture into bottom of a lightly greased 23cm pie dish. Bake for 10 minutes in preheated oven.
Meanwhile in a large bowl whisk egg whites until stiff peaks form; set aside. In another bowl combine egg yolks with icing sugar then stir in mascarpone, crème fraîche and vanilla seeds (if using). When mixture is smooth, gently fold in egg whites.
When pie base is cooled, pour mixture in and bake for about 35 to 40 minutes, depending on how thick base is. Centre of cake should still be smooth and a little wobbly, but the outer edges should be firm and set. Remove from oven and let cool.
I made a different biscuit base for this recipe but the topping is lovely.
I didn't have creme fraiche but it turned out good without.
I've never made a cooked cheesecake before but will definitely be making this again. - 23 Dec 2014