Mascarpone Cheesecake Baked in Puff Pastry

METHOD

• 1)

  7 inch pie dish
  Preheat oven to 200C

• 2)

  Line the pie dish with a square piece of the puff pastry.

• 3)

  Prick in the center with a fork.

• 4)

  Leave the corners overhanging.

• 5)

  Chill while you prepare the filling.

• 6)

  In a large bowl, whisk the mascarpone until smooth. Add the egg and vanilla then whisk to combine.

• 7)

  Add the sugar, whisk again until smooth.

• 8)

  Mix in the flour and baking powder until lump free then lastly add the cream and whisk until light, fluffy and with soft peaks.

• 9)

  Take the base out of the fridge.

• 10)

  Spread the chestnut cream in the center then top it with the cheesecake mixture.

• 11)

  Tap it a few times to release any trapped bubbles, smoothen the top and fold over the overhanging pastry dough.

• 12)

  Brush some egg wash and sprinkle with pumpkin spice or even cinnamon.

• 13)

  Bake for 40min or until puffed and golden.

• 14)

  Switch off the oven and leave the cheesecake to slowly cool while in the oven so it doesn’t collapse.