Cheesecake with Mascarpone Italia

Ingredients for 1 servings:

• 125 g flour
• 1 tsp, heaped sugar
• 1 pinch of salt
• 90 g butter
• 500 g low-fat curd cheese
• 500 g mascarpone
• 200 g sugar
• 1 lemon(s)
• 30 g flour
• 1 pinch of salt
• 5 eggs
• 2 egg yolks
• 4 tbsp, heavy cream

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 9 hours 50 minutes

for a 26 or 28 cm springform pan

For the pastry, knead the flour, salt, sugar, and butter together well. Place the pastry on the bottom of a greased 26cm or 28cm springform pan, press down firmly, and prick several times with a fork. Bake in an oven preheated to 180°C (top/bottom heat) for about 10 minutes on the middle rack. In the meantime, mix the remaining ingredients for the filling until creamy. Allow the base to cool slightly. Reduce the oven temperature to 150°C (300°F). Spread the cream on the base and place the cake in the oven on the middle rack for about 90 minutes. Check the cake frequently shortly before the end of the baking time to ensure the top doesn’t get too dark. Allow the cake to cool thoroughly. To serve, dust with powdered sugar and decorate with fresh raspberries if desired.