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Baked Mascarpone Cheesecake a total winner! RECIPE
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When I rst made this baked mascarpone cheesecake I was instantly in love with
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its creamy sourness. Mascarpone has a delicious balance of sweet and sour that
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really adds to this recipe and made it a surprising winner.
and discount
When I baked this cheesecake and was taking photos I felt it just needed a little opportunities to all
colour as my setting was pretty basic. The addition of Summer Hill Pantry subscribers.
(http://www.summerhillpantry.com.au) Fruit Sparkles certainly gave it a cute look.
This would be great for a birthday cake for any age.
Perfect avour matches with this baked mascarpone cheesecake are a little dash
of no-sugar added fruit coulis, double cream, or even a drizzle of melted sugar-free
chocolate. Yummmm! So good!
Mascarpone can be found quite easily these days in most supermarkets in either
the gourmet cheese area or in the usual dairy aisles.
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Course: Dessert Cuisine: Australian Keto Keyword: Baked Keto mascarpone cheesecake
Recipe Category: Low Carb Servings: 16 serves Calories: 345kcal Author: Megan
Ingredients
BASE
90 g almond meal (https://ketoeats.com.au/product/keto-eats-almond-meal/?aff=6)
60 g macadamias
50 g butter
FILLING
500 g cream cheese softened
500 g mascarpone
Zest & juice of 1 large lemon
4 eggs
1 teaspoon vanilla extract
80 g powdered sweetener (https://sukrin.com.au/products/sukrin-melis-icing-sugar-400g?aff=3)
I use Sukrin Melis
TOPPING
Fruit Sparkles Powder (https://www.summerhillpantry.com.au) I use Summer Hill Pantry
Metric - US Customary
Instructions
BASE
1. Preheat oven to 180℃. Line the base and sides of a 22cm springform with baking paper.
2. Combine base ingredients in food processor or Thermomix® until it is well combined and
comes together in a ball. (TM 5-10 seconds/speed 10)
3. Bake 12-15 minutes until lightly golden. Turn oven down to 130℃. Leave base to cool.
FILLING
1. Combine all filling ingredients in stand mixer or Thermomix® until well combined and smooth.
(TM 1 minute/speed 5)
2. Pour filling onto base and bake in oven for 50-60 minutes. Turn off oven and leave cheesecake
to cool in oven with door closed for 60 minutes.
3. transfer to fridge and allow to completely set before removing sides of springform.
4. Sprinkle with Summer Hill Pantry Sparkles or serve with a sugar free fruit coulis.
Notes
Makes 16 slices.
Flavour filling with melted chocolate, fruit, or extracts for flavour variations.
Nutrition
Serving: 1serve | Calories: 345kcal | Carbohydrates: 3g | Protein: 6g | Fat: 33g | Saturated Fat: 17g |
Cholesterol: 113mg | Sodium: 155mg | Potassium: 72mg | Fiber: 0g | Sugar: 1g | Vitamin A: 19.9% |
Calcium: 9.6% | Iron: 3.7%
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