Fresh citrus cheese cake

Name: fresh citrus cheese cake
Cook time: 30 min
Total time: 340 min
Yield: 10
Cuisine: American
Ingredients: 250 g digestive cookies role; 100 g unsalted butter; 2 lemon; 2 lime; 750 g mascarpone container of 250 g; 200 g white caster sugar; 2 medium sized egg; 624 g mandarin slices in light syrup can of 312 g; 4 el lecurd jar 320 g

Cheesecake from the oven with lemon, lime, mandarin and mascarpone.

Ingredients

Kitchen Stuff

1 baking paper
1 spring form
1 food processor

Directions

Preheat the oven to 180 ºC. Line the bottom of the spring form with parchment paper, and grease the rest with butter.
Crumble the cake in the food processor. Melt the butter in a saucepan and mix through the cake.
Divide mixture over the bottom of the spring form, press with the convex side of a spoon and bake for about 10 minutes in the oven.
Remove and lower the oven temperature to 150 ºC. Clean the lemon and lime.
Grate the yellow skin of the lemons, the green skin of the limes and press the fruit.
Mix the grater and juice carefully with the mascarpone and caster sugar to an even mass.
Split the eggs, beat the egg yolks with a whisk by the mass and scoop with the drained mandarin slices.
Divide the filling over the bottom. Bake the cake in the middle of the oven for about 1 hour.
Allow to cool to room temperature in 1 hour on a rack.
Put in the refrigerator for at least 3 hours. Spread just before serving with the lecurd.