Mascarpone cheesecake alla Port Ellen Clan

Mascarpone cheesecake alla Port Ellen Clan

Torta di mascarpone alla Port Ellen Clan

By
From
Tuscany
Serves
12
Photographer
Helen Cathcart

This bizarrely named restaurant in Lucca run by Alessandro Sartoni is just lovely. Although most of their food sticks firmly to Lucchese traditions the exception is this indulgent mash-up of the two cultures of Italy and the US.

Ingredients

Quantity Ingredient

For the base

Quantity Ingredient
100g unsalted butter
200g cantuccini, digestive biscuits or oats

For the filling

Quantity Ingredient
1 large egg
180g caster sugar
500g mascarpone or cream cheese
500g ricotta
20g cornflour
1 teaspoon vanilla extract
or seeds scraped from 1 vanilla pod
1 lemon, juiced
200ml double cream

For the berry sauce

Quantity Ingredient
300g strawberries
200g raspberries
3 tablespoons caster sugar

Method

  1. Preheat the oven to 150°C. Line a flan tin with baking paper (see Skills chapter for tips on how to make a cartouche). Melt the butter in a small saucepan over a medium heat until it is just melted. Pour into a blender or food processor and blend with the biscuits or oats. Spread this into the lined tin to form the base for the cheesecake. Put into the freezer for 30 minutes to set.
  2. To make the filling, mix together the egg and sugar well in a stand mixer with a whisk attachment or an electric whisk. After they are well blended, whisk in the cheeses, cornflour, vanilla extract or seeds, lemon and cream. Spread this mixture over the chilled biscuit base and flatten out. Cook the cheesecake for 55 minutes. Remove from the oven and allow to cool.
  3. Meanwhile, make the berry sauce by putting all the ingredients into a frying pan and briefly cook them over a medium heat for 5 minutes or until the berries start to soften. Remove from the heat and allow to cool before serving with the cheesecake.
Tags:
Italy
Italian
Caldesi
Tuscany
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