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Zesty mascarpone cheesecake bars

Published on May 24, 2022
Twigg studios avatar link
Cook Time: 75 minutes
Serving Size: 8 servings
Light and creamy cheesecake, with a zesty topping. The cheesecake is not overly sweet, so it is paired really nicely with the curd and meringue.
      • 200g digestive biscuits
      • 75g butter, plus a little for the tin
      Cheesecake layer
      • 300g mascarpone
      • 250g cream cheese
      • 150g double cream
      • 3 eggs
      • 2 yolks (save egg whites for meringue in a clean bowl)
      • 120g caster sugar
      • Zest of 1 lemon and 1 lime
      • 1 tsp Vanilla bean paste
      Curd Topping
      • Juice and zest of 2 limes and 1 lemon (or 2 large lemons)
      • 1 whole egg
      • 1 yolk
      • 65g caster sugar
      • 45g butter
      • Pinch of salt
      Meringue (approx)
      • 60 egg white
      • 120 g caster sugar
      Preheat the oven to 180c fan
      • Line a 25cm square baking tin with baking paper
      • Whizz the biscuits in a food processor, Melt the butter and add this to the biscuits; mix then press into the base of the tin. Bake for 10 minutes, then leave to cool.
      • Turn the oven down to 100c fan. (Open oven door for 2mins to help cool it down)
      • Wash and dry the food processor bowl, then add all the cheesecake layer ingredients expect the zest and whizz a few times.
      • Scrape round the bowl with a spatula and whizz again until smooth.
      • Pour through a sieve to remove any lumps. Mix in zest then pour into the tin and bake for 1 hour to 1hr 10 mins until the edges have set and the middle still has a jiggle.
      • Let cool and chill in fridge for a few hours or overnight until firm.
      Then make the curd.
      • In a pan mix the lemon/lime juice, zest, sugar and egg & egg yolk.
      • Mix together then stir constantly over a low heat until it thickens and coats the back of a spoon. Be sure to constantly mix it so it doesn’t over heat and turn to scrambled egg. Mix in a bowl over a pan of simmering water if you don’t feel confident making it straight on the heat.
      • Pour through a sieve into a bowl and add the butter and mix in.
      • Pour over cheesecake. Tip tin to spread out then chill.
      Make meringue
      • Weigh the egg whites that you have then use double that amount of sugar.
      • Set a pan of water on the heat and place a clean dry heat proof bowl on top, but not touching the water.
      • Using an electric whisk whip the egg whites until frothy, then start adding the sugar a little at a time
      • while constantly whisking. Once the sugar has all been added, whisk over the heat until the meringue is warm to the touch and the sugar has completely dissolved..
      • Then remove from the heat and whisk until the meringue is cool and at firm peaks.
      • Pipe onto cheesecake then torch with a blow torch.

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