Mascarpone Cheesecake



90g butter (melted and cooled to room temperature)

250g digestive biscuits


400g Tatua Mascarpone

½ cup sugar

2 lemons, juice only

2 leaves gelatine or 2 Tbsp gelatine power

1 ½ cups cream


  1. In a food processor or blender combine the biscuits and melted butter until fine crumbs.
  2. Press the crumbs evenly and firmly into a 24cm round springform tin.
  3. Smooth the base with a spoon and place in fridge.
  4. Soak the gelatine in cold water.
  5. Beat the Tatua Mascarpone with the sugar until smooth.
  6. Gently warm the lemon juice and dissolve gelatine in the warm liquid, cool.
  7. Pour the cream into the Tatua Mascarpone while still beating, followed by the lemon juice.  Beat until smooth.
  8. Spoon the Tatua Mascarpone filling into the chilled base and smooth with a spatula.
  9. Refrigerate for an hour or two before serving.
  10. Remove from tin to serve.  Serve topped with fresh berries, lemon curd or berry compote. Serves 8 - 10.


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