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Rhubarb And Mascarpone Cheesecake
Posted By Helen Jackson On January 25, 2010 @ 11:48 pm In Cake Recipes,Dish Type,Recipes | No Comments
Preheat oven to 180 C. Chop the rhubarb into 3 cm chunks and place in a pan with
the brown sugar. Gently sweat over a low heat until the rhubarb softens.
Line a 22cm flan tin with pastry and refrigerate for 15 minutes. Beat the
mascarpone, icing sugar and egg yolks until smooth. Beat the egg whites
until soft and then fold into the mascarpone. Gently stir in cream and lemon
juice. Drain rhubarb and cover pastry base, pour over creamy mixture and
bake for 40-45 minutes until filling is just set.
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