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Rosemary Mascarpone Cheesecake

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PostPosted: Mon Oct 29, 2007 6:17 pm    Post subject: Rosemary Mascarpone Cheesecake Reply with quote

1/2 lb cream cheese (room temp)- not Philly, too much starch in it and it will crack
1/2 lb mascarpone cheese
1/2 cup berry sugar
250 ml whipping cream
6 fresh rosemary sprigs
1 lemon
2 extra large eggs

The day before heat the whipping cream with rosemary just to a boil and remove from heat. Let it steep overnight in the fridge.

Prepare a 7 inch cake pan by cutting a circle of parchment paper (wax paper is not recommended) to line the bottom. This is important for presentation purposes.

Preheat the oven to 350 deg.

Blend the cheeses in a processor or using a mixer. Be sure the mascarpone combines. The best cream cheese I have found is a Gina Maria brand.

Blend in the sugar ensuring it is well mixed/disolved.

Zest the lemon and add the zest and juice and blend. I like to use a fine micro-plane for zesting as it makes for smaller zest and disolves easily.

Blend in the eggs - 1 at a time.

Strain the whipping cream and blend into the cheese mixture.

Pour into the cake pan. You can level the mix by spinning the pan on a flat surface.

Place the cake pan in a bane marie (water bath) to where the water comes up to about 2/3 the way of the cake pan.

Bake until it is just showing the odd brown hint on the top and is firm.

Chill until firm and then invert it on a plate, removing the parchment paper.

I make a raspberry coulis to serve with it in which I use a 10 oz package of frozen raspberries (frozen is best as you will break down the berries anyway). Heat them with a little sugar (to taste) and 1 tablespoon of pink peppercorns. You may need a little bit of water to get the cooking going. After the berries have broken down use a sieve (not a wire strainer) or cheeseclothe to separate the liquid. Add about a tablespoon of rum to balance it out.

This is really easy to make and is delicious. I hope you folks like it.
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