Butterscotch mascarpone cheesecakeIngredients
Butter (Melted) – 100 gms
Marie Gold biscuit — 60 gms
Icing sugar – 2 tbsp
Mascarpone cheese – 220gms
Sugar – 200 gms
Egg - 4
Fresh cream – 200 gms
Caramel sauce/Topping – 60 ml
Butterscotch — 50 gms
Vanilla extract — 1tsp
Method
Crack Marie gold biscuit with wooden rolling pin, mix powdered biscuit with 100gm melted butter and 2tbsp icing sugar. Take a big bowl. Put egg yolk, sugar and vanilla extract, whip it until you get ribbon consistency. In another bowl, whip the egg white well. Whip fresh cream with 30 gm caramel sauce in a seperate bowl. Mix egg yolk mixture, whiped egg white, 25gm butter scotch and aerated fresh cream. Take a 7 inch diameter stainless steel ring. Put on plate/tray, spread the biscuit mixture in the base, pour egg cream mixture on it. Level it with the help of scrapper or palette knife. Pour caramel sauce and butter scotch on top. Keep in refrigerator for two hours before serving. Take out the ring with the help of a warm cloth. Cut into wedges and serve.
Chef Ashish Singh is in-flight chef at Cafe Terminus1, Ambience mall in Vasant Kunj. Chef Ashish worked as sous chef at the Ilaichi Kitchen and Bar, The Galleria, Comet way, Hatfield, Hertfordshire in United Kingdom from December 2009 till July 2010. He has worked at several other places involving himself actively in various sections of kitchen, menu planning, inventories etc.
