Materials

320g of mascarpone cheese, 60g of granulated sugar, 2 egg yolks, 50g of strawberry unsweetened yogurt, 80g of whipped cream,

15g of cornstarch, 100g of strawberries, 100ml of wine, 20g of caster sugar.

Methods

(1) Add fresh strawberries to the unsweetened yogurt and set aside (I used 200ml of yogurt and 5 strawberries)

(2) Soften the mascarpone cheese at room temperature and add granulated sugar and mix well

(3) Add the egg yolks and mix well

(4) Add the whipped cream and strawberry unsweetened yogurt and mix well

(5) Sift in the cornstarch and mix well. Pour into a baking dish

(6) Preheat the oven to 120 degrees Celsius. Place the cheesecake in a baking dish and pour in 1/3 of the height of the dish, bake for about 1 hour, then remove from the dish and refrigerate

(7) Take a small saucepan and pour in the port wine and granulated sugar, thicken to a syrupy consistency over low heat. Take out the chilled cheesecake and top with strawberry jam before serving!