Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Baked Mascarpone Cheesecake with Stewed Rhubarb Recipe
    Lost? Site Map

    Baked Mascarpone Cheesecake with Stewed Rhubarb

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Chrissyo's Note:

    Wish I owned this yummy recipe but acquired it some time ago from an Australian cooking show. The cheesecake and the rhubarb are a great combination. I have used GLUTEN FREE flour in the base. The Polenta makes a nice change from a cookie base.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 180°C.
    2. 2
      In a medium bowl combine ½a cup of caster sugar, flour and polenta.
    3. 3
      Pour in melted butter and one egg white, rub together until combined.
    4. 4
      Grease a 24 cm spring form pan lightly and cover base and sides with baking paper.
    5. 5
      Press mixture evenly over base and to the top of the tin at the sides using a lightly floured hand to form a neat crust.
    6. 6
      Place in the freezer for 10 minutes to chill and then bake for 20 minutes or until lightly golden.
    7. 7
      Set aside to cool.
    8. 8
      Reduce oven to 160°C.
    9. 9
      In a large bowl beat the cream- cheese, mascarpone and remaining sugar with electric mixer on low until smooth and well combined.
    10. 10
      Add eggs and egg yolk one at a time continuing to beat on a medium low speed.
    11. 11
      Add cream, vanilla, orange and lemon zests, beating until just combined.
    12. 12
      (Do not over beat or mixture will curdle).
    13. 13
      Pour into cooled shell and bake for 1 hour or until set.
    14. 14
      Remove from the oven and allow to cool completely.
    15. 15
      Chill for at least 2 hours before serving.
    16. 16
      Serve with stewed rhubarb and fresh cream.

    Ratings & Reviews:


    Nutritional Facts for Baked Mascarpone Cheesecake with Stewed Rhubarb

    Serving Size: 1 (173 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 740.5
    Calories from Fat 417
    Total Fat 46.4 g
    Saturated Fat 27.4 g
    Cholesterol 309.2 mg
    Sodium 384.3 mg
    Total Carbohydrate 68.3 g
    Dietary Fiber 2.1 g
    Sugars 38.3 g
    Protein 14.7 g

    The following items or measurements are not included:

    mascarpone cheese

    oranges, zest of

    lemons, zest of

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites