Notes from my Kitchen 16 - Mascarpone

Recently the cream I had was too thin to make butter, so I decided to try my hand at mascarpone cheese. It is very simple and I used the cheese to make a delicious lemon cheesecake. Follow my step-by-step guide and you can indulge in this Italian favourite.

2 cups cream – I used single unpasteurised cream

1T freshly squeezed lemon juice

Place the cream in the top of a double boiler. Place the boiling water on to simmer. Heat the cream to 190F(88C). Then add the lemon juice and stir. Boil for 5 minutes until the cream has thickened and coats the back of a spoon. The cream should have streaks in it when you stir.

Remove from the stove and the boiler and allow to cool for 20 minutes. 

Place some cheese cloth over a colander and pour in the cream. Cover and allow to cool completely.

Place in the fridge overnight.

I used the mascarpone to make a delicious cheesecake. Here is the recipe.

Base

175g digestive or shortcake biscuits

70g butter melted

15g honey

1t cinnamon

Place the ingredients in a food processor until the mixture resembles breadcrumbs. Place in a greased 20cm spring form cake tin. Place in the fridge while you make the filling.

Preheat the oven to 170C.

280g mascarpone

200g cream cheese

100g white chocolate grated

100g castor sugar

3 large eggs, lightly beaten

Juice and zest of 1 lemon

2T cornflour sifted

Beat all the ingredients together until smooth. Pour into the base and bake for 45 minutes until set. Allow to cool before removing the tin. I take a knife around the cake tin before I unclip it. Store in the fridge and serve the following day.

Serve with double cream and fresh strawberries.