Mascarpone cheesecake with poached quince

Enjoyable Mascarpone cheesecake with poached quince Recipe

This creamy baked cheesecake tastes equally as good on its own or with perfectly poached quinces.
Mascarpone cheesecake with poached quince
Prep Time : 0:15 | Cook Time : 2:30 | Total Time : 2:45 | Serving : 8 person.


  • 4 (about 1.4kg) quinces, peeled, cored, cut into 2cm pieces

  • 2L (8 cups) water

  • 900g (4 cups) white sugar

  • 1 tablespoon rosewater

Mascarpone cheesecake

  • Melted butter, to grease

  • 1 x 250g pkt sweet plain biscuits (such as Arnott’s Nice brand)

  • 125g butter, melted

  • 500g mascarpone, at room temperature

  • 80g (1/2 cup) icing sugar mixture

  • 4 eggs

  • 125ml (1/2 cup) thickened cream

  • 1 teaspoon vanilla extract


  • Step 1

    Combine quince, water and sugar in a large heavy-based saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer, covered with non-stick baking paper, for 1 1/2 hours or until quince is tender but still holds its shape. Transfer quince to a heatproof bowl. Increase heat to high and bring liquid to the boil. Cook, uncovered, for 20-30 minutes or until syrup thickens. Set aside for 15 minutes to cool. Stir in the rosewater and pour over the quince. Cover with plastic wrap and place in the fridge for 2 hours to chill.

  • Step 2

    Meanwhile, to make the mascarpone cheesecake, brush a 20cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper.

  • Step 3

    Place biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer biscuit mixture to prepared pan and press firmly over the base and side of the pan. Cover with plastic wrap and place in the fridge for 30 minutes or until firm.

  • Step 4

    Preheat oven to 160C. Use an electric beater to beat together the mascarpone and icing sugar in a bowl. Add eggs, 1 at a time, beating well after each addition until just combined. Add cream and vanilla extract, and beat until combined. Pour mixture into biscuit base. Bake on lowest shelf of oven for 1 hour or until set (cover with foil after 40 minutes if browning too quickly). Turn oven off. Leave cheesecake in oven, with door ajar, for 3 hours or until cooled completely (this will prevent it from cracking). Cover and place in the fridge for 1 hour to chill.

  • Step 5

    Place the cheesecake on a serving plate. Top with quince and spoon over the syrup. Serve immediately.

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