This mascarpone cheesecake slice recipe is velvety smooth with a crispy, caramel Anzac Biscuit base. Use a well-strained homemade mascarpone (recipe here) or use the store-bought stuff.

MAKES: 10-12

Orange Mascarpone Cheesecake Slice w Anzac Base

Ingredients

  • 200g Anzac Biscuits (homemade or store-bought).
  • 50g butter, melted
  • 2 cups (500g) homemade mascarpone (recipe here), or store-bought mascarpone.
  • 1/4 cup icing sugar, sifted.
  • 1 free range egg.
  • 1 tablespoon plain flour, sifted.
  • Zest of one orange.
  • 1 tsp. vanilla bean paste.

Instructions

  1. Preheat the oven to 160 degrees C.
  2. Process Anzac Biscuits into a crumb.
  3. In a mixing bowl, combine Anzac crumbs and melted butter.
  4. Press the base mixture into a baking paper-lined slice tin (no bigger than 20cm x 20cm or it will be very thin) and put in the freezer for 15 minutes.
  5. For the cheesecake mixture, combine the rest of the ingredients in a mixing bowl. Stir well to get the mixture smooth.
  6. Pour the cheesecake mixture over the base.
  7. Bake for 35 minutes or until the top has slightly browned.
  8. Cool in the fridge for at least two hours before serving.
  9. Store leftovers in the fridge.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://omnomcheese.com/orange-mascarpone-cheesecake-anzac-base

ARR YOU A VISUAL LEARNER? CHECK OUT OUR RECIPE VIDEOS HERE.