recipes
Mascarpone and ‘helwa ta tork’ baked cheesecake
2021-01-23
Ingredients
For the cheesecake
- 200g ginger nut biscuits, crushed
- 80g melted butter
- 500g cream cheese
- 250g mascarpone cheese
- 200g caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 x 250g tub ‘helwa ta tork’ (Camel)
To decorate
- 75g melted chocolate
- 5 large strawberries
- 1 tbsp candied pistachios
- 1 tbsp honey
Method
To make the biscuit base mix the crushed biscuits with the melted butter and press into an 9 inch spring form cake tin. For the filling, mix together the cream cheese and mascarpone to soften, followed by the eggs, sugar, vanilla and lemon juice. Crush the helwa ta tork on the biscuit base and pour over the cheesecake mixture. Bake in the oven at 170`c for approximately 35 minutes. Allow to cool down completely before decorating the top with the chocolate, candied pistachios, strawberries and honey.
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