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Scented Orange Mascarpone Cheesecake with Raspberries & Cardamom Sauce

By SylviaBAscooking, member

Posted: July 6th, 2011

Light, fluffy summery dessert

more about:

150 g vanilla cookies
50 g roasted almonds
150 g melted butter

500g mascarpone cheese
360 ml double cream
2 oranges zest
200 g sugar
7 g powder gelatin
50 ml water

For the raspberries and cardamom sauce:
250g frozen or fresh raspberries
1 Teaspoon powder cardamom
100g sugar

Put cookies and almonds in a food processor and pulse until finely ground. Remove and mix with melted butter. Press into a spring form or a ring (22cm). Set aside into the fridge.

Whip cream and sugar until thick. With a fork soften the mascarpone cheese, add grated orange peel and spoon on whipped cream, mix gently

Hydrate gelatin with cold water and bring to melt on double boiler.

Softly mix gelatin with the mascarpone and cream mix.
Pour this mixture over the crust and carry it to the fridge at least two or three hours

For the topping sauce:
Mix sugar, cardamom and raspberries in a saucepan and bring to boil. Stream mixing until thick and bright. Let cool and put into individual saucers next to each dish to top the cake.


Comments (1)

doriszone99 writes: I do not know how to convert metric into American measurments. Could you please convert for me?

Dot Posted: 11:03 am on July 22nd

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