Wednesday, May 31, 2006

Recipe - Strawberry Mascarpone Cheesecake

Spent a fantastic weekend in London and just back yesterday. We drove to London and stayed in Danubius Hotel in Regents Park. It was a long drive about 4.5 hours, stopping 1/2 hour to feed Princess and then getting lost for a bit.

I was apprehensive about bringing Princess to London but Big King kept egging on. Ok, ok, seeing he has a function to attend and good chance to visit Royal China (I've never been before) and Harrods and Haagen Daz cafe.

Princess was good, only bising when she wanted her nap. No problem sleeping in the hotel cot and the car. Ate all sorts of food with us, first time travelling on underground, saw hordes of people. I think she's happy :D

Strawberry mascarpone cheesecake

Get ready:
Strawberries, enough to decorate the sides plus cutting into small cubes
Whipping cream (I used about 250 ml)
Dark chocolate, about 40g
Vanilla chiffon cake, 8 in (refer my previous post on chiffon)
1 tub mascarpone 250g
Icing sugar 6 tbsp (add or reduce according to your taste)
1 gelatine leaf (about 3 g if you use powder)
7 in loose bottom cake tin

What to do:
1. First prepare the cheese filling: Whipped the cream and set aside for use later.
2. Melt the gelatine in some water above a double-boiler.
3. In a bowl, whisk the mascarpone and icing sugar till sugar dissolved. Take 3/4 of the whipped cream and fold into the cheese mixture. Then fold in gelatine and strawberries cubes. Chill in fridge.
4. Line the cake tin with parchment paper. Slice the cake into half and using the bottom of the tin as a guide, trim the cake so that it fits into the 7 in tin. Take 1 trimmed cake and line the bottom.
5. To decorate the side, take whole strawberries and cut into half, making sure all about the same height. Stick the strawberries to the side of the tin, broader end facing down.
6. Pour in the cheese filling and then top with the other piece of chiffon cake, pressing down slightly to remove air pockets.
7. Spread the remainder of the whipped cream on top. Smooth with a palette knife.
8. Melt the chocolate over a double boiler and using a spoon drizzle over the cake to decorate. Chill in the fridge till set.

1. You can increase the amount of gelatine for a firmer texture.
Welcome to ask questions if my instructions are vague. I am no cookbook writer so bear with me!


Anonymous said...

Hi Rabbit,

Your cheesecake looks very yummy to me. Can i use Philadelphia cream cheese instead of mascarpone? And how much gelatine powder is needed if i want a firmer texture? Tq

Rabbit Sim said...

You can try philadelphia, it should be equally delicious. I've never used gelatine powder before but do try 10g.