Cheesecake with Crispbread
Baking and Desserts • Australian
Description
The cheesecake can be served with raspberry sauce or jam. If you can't find crispbread, you can use sponge cake layers instead. Enjoy your meal!
Ingredients
- Finn Crisp Traditional Crispbread 10 pieces
- Butter 5 oz
- Semi-soft cream cheese 15 oz
- Mascarpone Cheese Unagrande 20 oz
- Corn Starch 1 tablespoon
- Vanillin 2 teaspoons
- Powdered Sugar 5 oz
- Ground Cinnamon 2 teaspoons
- Lemon 1 piece
- Chocolate eggs 3 pieces
Step-by-Step Guide
Step 1
Thoroughly crush the crispbread in a sealed bag using a rolling pin. Melt the butter, add vanillin, cinnamon, and crushed crispbread, and mix well. Place the resulting mixture into a baking dish lined with parchment paper, press down, and refrigerate for 15 minutes.
Step 2
Break three eggs, mix thoroughly with the cheeses, and gradually add cornstarch, powdered sugar, the juice and zest of one lemon, cinnamon, and vanillin. Pour this mixture over the crispbread base and place it in the oven. Bake at 345°F for 45 minutes, until fully set.
Step 3
I recommend placing the cheesecake in the refrigerator overnight after cooking — this will help enhance its flavor.
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