Chef Hani Lae’s Mascarpone Cheesecake
Ingredients
White Chocolate Butter Biscuit
- 2 egg yolks
- 90 gr white sugar
- 130 gr all-purpose flour
- 100 gr salted butter room temperature
- 4 gr baking powder
- 1 teaspoon salt
- 30 gr white chocolate
- 70 gr salted butter
- 1 teaspoon vanilla extract
Vanilla Mascarpone Cream
- 94 gr Mascarpone
- 94 gr cream cheese
- 4 egg yolks
- 4 Tablespoon white sugar
- 450 mL heavy cream
- 4.5 sheets of gelatin leave
- Jam of choice we love raspberry
- Mixed berries
Instructions
White Chocolate Butter Biscuit
- Preheat the oven to 320 degrees F
- In a large bowl, mix all of the ingredients with an electric mixer until creamy.
- Pour in pan and bake for 20 minutes
- Remove and allow to cool
- Melt white chocolate, salted butter and vanilla together and place in the mold
- Spread mixture evenly and set aside to cool
Vanilla Mascarpone Cream
- In a water bath, make a ribbon of the yolks and sugar
- Add the tempered gelatin
- Beat with an electric mixture until light and fluffy, add the cream cheese, mascarpone and vanilla.
- Beat heavy cream until medium peak
- Fold in the mixture to the heavy cream
- Add to the mold on top of the mixture and crust and freeze
- Garnish with jam of choice (we love raspberry!) and mix of berries and serve!
Notes
This recipe and photo are courtesy of Chef Hani Lae of Houston’s Poitin Kitchen + Bar
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