Crisp pastry case, filled with a creamy mascarpone and lemon cheesecake, topped with a sweet crunchy almond brittle.
For the month of November Krista & Nicole of “Two Cups of Sugar.”challenged us to make our own version of cheesecake crumble pie.
I was really intrigued by this daring bakers challenge, as I have never had cheesecake in a pie before, but it sounded delicious!
The original recipe used a crumble topping, but I decided that I would prefer a crunchy almond topping to keep it light.
I’ve never actually made a baked cheesecake before, so I was a bit worried, but this was surprisingly easy, so I will certainly be making cheesecake again!
I had a lot of fun with this challenge, so I’m looking forward the next one!
Variations: You could easily change the flavour of the cheesecake to orange or lime. Another option would be to make a chocolate baked cheesecake and top it with peanut brittle!
Ingredients: Serves 10
- 250g plain flour
- 120g butter
- 2 tbsp icing sugar
- 3-4 tbsp water
- 500g mascarpone
- 250g cream cheese
- 2 eggs
- 2 egg yolks
- zest and juice of three lemons
- 4tbsp ground almonds
- 200g caster sugar
The Almond Brittle
- 250g granulated sugar
- 1 tbsp water
- 150g flaked almonds
Preheat the oven to 180C, and grease a loose bottomed tart tin.
Rub the butter into the flour and icing sugar, until it forms a fine bread crumb-like consistency. Then stir in the water 1 tbsp at a time until the mixture comes together into a ball of dough.
Turn out onto a floured work surface, and roll out until half a centimeter thick. Place into the tart tin, and press into the edges. Prick the bottom of the dough with a fork, and bake in the preheated oven for 15-20 minutes until just beginning to turn golden brown, then remove from the oven and set aside.
Cut 12 small hearts out of the leftover pastry and stick to the edges of the pre-baked tart case with egg wash.
The Cheesecake Filling:
Whisk together all the cheesecake ingredients in a large bowl until smooth and creamy. Pour into the tart tin and bake for 35-40 minutes until just set, there should still be a wobble in the centre when you shake the tin.
Leave to chill in the fridge for a few hours.
The Almond Brittle:
Line a baking tray with oiled grease-proof paper.
Place the sugar and water in a small plan and cook over a medium heat, until the mixture forms a caramel.
Turn off the heat and stir in the almonds.
Pour onto the prepared baking tray and spread into a thin layer. leave to cool completely.
Once cool, blitz in a small blender to a breadcrumb like consistency.
Pour over the top of the cheesecake.
Serve and enjoy!