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Mascarpone Cheesecake with Ginger and Lime

(recipe from Neven Maguire’s; Nevens Real Food for Families)

Serves 6 to 8

For the base
75g (3 oz.) Butter
250g (9 oz.) Ginger Nut biscuits

Filling:
Seeds from ˝ Vanilla Pod (I used ˝ tsp. Vanilla Extract)
3 x 250g (9oz.) tubs Mascarpone Cheese
100g (4 oz.) Caster Sugar
2 tablespoons cornflour
3 eggs
Grated zest abd juice of 2 Limes
˝ grated root Ginger
˝ tsp, finely chopped Stem Ginger (from a jar)

Preheat oven to 160C, 325F, Gas3.
Use a 23cm (9”)tart tin with a removable base.
Crush the biscuits (you can use a food processor), melt the butter and mix together.
Spread over the bottom of the tin and flatten evenly with a fork.
Chill in a fridge for 10 mts.
Beat together the mascarpone, lime,vanilla eggs,and cornflour in a bowl and beat until smooth. Then add the two gingers and mix to combine.
Pour the mixture into the tin and put on a baking tin in the oven.
Bake for 35 to 40 mts until golden but still a little wobbley in the middle.
Leave to cool completely, it will set as it cools.

Serve cool with some fruit to garnish., Neven suggests strawberries or pineapple
I used some sliced Nectarine.



October 8, 2007 07:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef