Italian Desserts Recipes - Tuscan-style Cheesecake (Torta al Formaggio alla Toscana) Recipe

Ingredients                                 

• 350 g/12 oz/1 1/2 cups caster (superfine) sugar

• 5 ml/1 tsp grated lemon rind

• 150 g/5 oz/1 1/4 cups plain (all-purpose) flour, sifted

• 7.5 ml/1 1/2 tsp vanilla essence (extract)

• 1 egg yolk

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 350 g/12 oz/3 cups Mascarpone cheese, softened

• 120 ml/4 fl oz/1/2 cup double (heavy) cream

• 5 eggs, separated

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Method:

1. Place 50 g/2 oz/1/4 cup of the sugar, lemon rind and 100 g/4 oz/1 cup of the flour in a mixing bowl. Beat for a few seconds until well combined.

2. Add 5 ml/1 tsp of the vanilla essence, egg yolk and the butter. Mix until the mixture forms a dough and the ingredients are well combined.

3. Press half the dough into a 23 cm/9 in spring form tin (pan). Bake in a preheated oven at 200°C/400°F/gas mark 6 for 8 minutes.

4. Remove from the oven, leave to cool for 10 minutes, then press the remaining crust mixture onto the sides of the tin. Set aside.

5. Place the softened cheese in a bowl. Blend in the remaining sugar, cream, remaining flour, vanilla essence and the egg yolks.

6. Continue mixing until the mixture is smooth and creamy. Whisk the egg whites until stiff but not too dry. Gently fold the egg whites into the cheese mixture.

7. Pour the filling into the crust. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour.

8. Allow the cheesecake to cool in the tin for at least 2 hours then remove from the tin and chill until ready to serve.