Recipes
Meyer Lemon and Mascarpone
Cheesecake,
Macadamia
and Shortbread Cookie Crust, Citrus Compote
Ingredients
Meyer
Lemon and Mascarpone Cheesecake
1 Orange
- juice and zest
4 Meyer
lemons - juice and zest
5 sheets
gelatin - softened in cold water
4 eggs
separated
2/3 C
granulated sugar
2 C Mascarpone
cheese
1 C heavy
cream-whipped
Crust
1 C shortbread
cookie
1/2 C
roughly chopped unsalted macadamia nuts
2 T melted
butter
Preparation
Crust
Crush
shortbread cookies to make crumbs. Mix with the roughly chopped
macadamia nuts. Dampen with the melted butter. Put into plating
rings on a paper lined sheet pan and press down lightly. Sprinkle
a few macadamia halves onto the crust.
Meyer
Lemon and Mascarpone Cheesecake
Whisk the egg yolks and
sugar until thickened and pale yellow in color. Fold in the
mascarpone. Heat the juice and zest of the orange and Meyer
lemon. Remove from the stove and dissolve the gelatin in the
hot liquid and let cool slightly. Stir the gelatin and citrus
juice still warm into the Mascarpone and yolk mixture and
set aside. Whisk the egg whites to soft peaks. Fold the whipped
cream into the yolk mixture, followed by the egg whites. Pour
cheesecake into ring molds, cover and refrigerate for at least
2 hours.
Unmold and garnish with a citrus compote or
an exotic fruit sorbet.
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