How to make
Start one day earlier;
Oven - 130°C;
Cake tin with a diameter of 9″ (24 cm) with a ring.
All of the fruit are placed in a blender and the sugar and lemon juice are added. Blend, until a creamy mixture is obtained. Strain through a sieve. It is not necessary to put it on the stove, unless stored for a longer time.
The biscuits are placed in a plastic bag and are crushed with a rolling pin, so that they turn into crumbs. Pour them into a bowl, add the melted butter and 1 tbsp. of sugar. Stir, until moist sand is obtained.
The cake tin with a ring is greased with butter, including its walls, the bottom is covered with paper, but so that it goes beyond the outline of the diameter, ie. the fastening ring to grip the paper. The ends are tucked under the bottom of the form. Pour the biscuits and press them down very well with the bottom of the cup. Place it in a preheated oven at 300°F (150°C) for 10 minutes. Take it out.
The cream cheese is placed in a bowl along with the sugar, starch and mix, until a cream is obtained with a mixer. Add all the eggs, mascarpone, vanilla, lemon peel and lemon juice. Blend, until a creamy mixture is obtained.
Pour the mixture over the biscuits, flatten them out, wrap tightly in aluminum foil everywhere and place it to bake in a water bath in a tray onto a towel. Pour hot water up to halfway of mold. Bake at 270°F (130°C) - exactly 70 minutes.
After these 70 minutes, the oven is turned off and the cheesecake is left in the oven, until it has cooled completely and then it is refrigerated overnight.
Once removed from the refrigerator with a burner or hair dryer, run along the walls of the mold to make it easier to remove and not ruin it. Place a grid on top and turn it over, remove the paper, turn it over again onto a serving plate.
It is cut into cake pieces, covered with berry coulis.
The lemon mascarpone cheesecake is very tasty.
