Italian Cheesecake

crust:

1 1/2 tbsps. unsalted butter, melted

5 1/2 oz. graham crackers or gingersnaps, crushed

1 oz. candied ginger, chopped

filling:

1 lb. 2 oz. mascarpone cheese

juice and rind of 2 lemons

7 tbsps. caster sugar

2 large eggs, separated

topping (strawberry coulis):

3 cups fresh strawberries, chopped

2 tbsps. sugar

1 tablespoon lemon juice

Grease and line the base of a 10-inch springform pan.

Preheat oven to 350 degrees F.

Mix together the melted butter, crackers/gingersnaps, and candied ginger. Press mixture on the bottom of the pan (about 1/4-inch thick).

Beat together the cheese, lemon rind, lemon juice, sugar, and egg yolks until smooth.

Whisk the egg whites until stiff. Fold into the cheese mixture.

Pour mixture onto the pan.

Bake for 35 to 40 minutes until just set.

Meanwhile, puree the strawberries with the sugar and lime juice for 2 minutes or until smooth. Strain through a fine-mesh sieve. Let cool. Serve over cooled cheesecake slices.

by Sulit.com.ph (MissPersephone)