adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mascarpone cheesecake with poached quince
0 Likes
Prep Time:
15 minutes
Cook Time:
150 minutes
Total Time:
165 minutes
Indulgent baked cheesecake pairs perfectly with poached quinces.
Ingredients:
  • 4 (about 1.4kg) quinces, peeled, cored, cut into 2cm pieces
  • 2L (8 cups) water
  • 900g (4 cups) white sugar
  • 20.00 ml rosewater
  • Melted butter, to grease
  • 1 x 250g pkt sweet plain biscuits (such as Arnott's Nice brand)
  • 125g butter, melted
  • 500g mascarpone, at room temperature
  • 80g (1/2 cup) icing sugar mixture
  • 4 eggs
  • 125ml (1/2 cup) thickened cream
  • 4.40 gm vanilla extract
Instructions:
  • In a large heavy-based saucepan, combine quince, water, and sugar over medium-high heat. Bring to a boil, then simmer on low with non-stick baking paper covering for 1 1/2 hours until quince is tender yet firm. Transfer quince to a heatproof bowl. Increase heat to high, boil the liquid until it thickens for 20-30 minutes. Let cool for 15 minutes. Stir in rosewater, pour over quince, cover with plastic wrap, chill in the fridge for 2 hours.
  • Prepare the mascarpone cheesecake by lightly greasing a 20cm springform pan with melted butter and lining the base with non-stick baking paper.
  • In a food processor, finely crush the biscuits. Add the butter and process until thoroughly combined. Firmly press the biscuit mixture into the prepared pan to form the base and side. Chill in the fridge for 30 minutes until firm.
  • Preheat oven to 160C. Use an electric beater to mix mascarpone and icing sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in cream and vanilla extract until combined. Pour mixture into biscuit base and bake for 1 hour until set (cover with foil if browning too quickly after 40 minutes). Let cheesecake cool in the oven with the door ajar for 3 hours to prevent cracking. Chill in the fridge for 1 hour before serving. Enjoy!
  • Present the cheesecake on a beautiful serving plate and generously layer with slices of quince before drizzling with the fragrant syrup. Serve right away for a delightful treat.

Similar Recipes