Cream Cheese Gateau with Red Fruit
ready in 4 h. 50 min.
- For the filling
- 1.333 cups Mascarpone
- 1.333 cups cream (48% fat)
- 1 tsp vanilla extract
- 1 Tbsp lemon juice
- 1 unwaxed lemon (finely grated zest)
- For the topping
- 1 ½ cups Rhubarb (cut into chunks)
- ⅔ cup water
- 2 Tbsps Ginger syrup
- 1 Tbsp powdered sugar
- ½ tsp Corn starch
- To decorate
- 2 thinly pared strips Rhubarb
For the base: preheat the oven to 160°C (140° fan) 325°F gas 3. Butter a 23cm|9" springform cake tin.
Mix together the biscuit crumbs, sugar and butter and press into the base of the tin. Bake for 10 minutes, then set aside to cool.
Beat the mascarpone until smooth and light. Slowly whisk in the cream and vanilla until just thickened. Stir in the lemon juice and zest. Spoon onto the biscuit base and spread in an even layer. Chill for at least 4 hours until firm.
For the topping: put the rhubarb, water, ginger syrup and icing sugar in a pan and slowly bring to a boil. Simmer gently for 5-10 minutes until just tender.
Remove the rhubarb and strain the liquid into a bowl. Return the liquid to the rinsed-out pan.
Mix 1 tablespoon of the liquid with the cornflour until smooth, then stir into the pan. Bring to a boil, then cook gently and remove from the heat as soon as it is slightly thickened. Leave to cool.
Place the cheesecake on a serving plate and spoon over the topping. Decorate with rhubarb strips.