Lemon and mascarpone cheesecake
We've taken the calories down by using reduced-fat mascarpone to make a cheesecake that is surprisingly light and not too sweet.
Preparation time: 30 minutes, plus 4 hours chilling
Cooking time: 10 minutes
Serves 12 to 14
For the base
150g (5oz) lemon biscuits, such as Duchy Originals
100g (4oz) Grape-Nuts cereal
50g (2oz) butter, melted
For the filling
2 eggs, separated
250g (9oz) reduced-fat mascarpone
2tbsp caster sugar
zest and juice 1 lemon
1 tbsp vanilla extract
3 leaves gelatine (or 1½ level tsp powdered)
100ml (4fl oz) double cream
For the topping
chopped pineapple, physalis, sliced papaya and passionfruit pulp
You will need
18cm (7in) springform cake tin or 6 deep metal ring moulds
1. Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. To prepare the tin, lay two folded strips of foil crosswise over the base so the strips overhang the tin – this makes it easier to get the cake out. Clip the cake tin in place. Using a food processor, whizz up the biscuits and cereal. Stir in the melted butter and mix well, then use to line the base of the cake tin, pushing down firmly. Bake for 10 minutes, then set aside to cool.
2. To make the filling, whisk together the egg yolks, mascarpone, half the sugar, the lemon zest and juice, and vanilla extract. Set aside. Soak the gelatine leaves in water until softened, then pour half the cream into a small pan and heat gently. Squeeze the gelatine leaves and add to the pan, stirring until fully dissolved. Add this and the remaining cream to the mascarpone mix. Stir well.
3. In a separate bowl, beat the egg whites until stiff, then add the remaining sugar and beat again. Fold into the mixture. Stir well, pour into the cake tin and leave to set in the fridge for at least 4 hours.
4. Decorate with the tropical fruits and top with the passionfruit pulp.
Per serving: 270-230cals, 20-17g fat, 12.5-11g saturated fat, 19-16g carbohydrate
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