Leave cheesecake in oven, with door ajar, Turn oven off. Bake on lowest shelf of oven for, 1 hour or until set (cover with foil after 40 minutes if browning too quickly). Pour mixture into biscuit base. Add cream and vanilla extract, and beat until combined.
Add eggs, 1 at a time, beating well after each addition until just combined. Use an electric beater to beat together the mascarpone and icing sugar in a bowl. Preheat oven to 160°C. 4. Cover with plastic wrap and place in the fridge for 30 minutes or until firm. Transfer biscuit mixture to prepared pan and press firmly over the base and side of the pan. Add the butter and process until well combined. Place biscuits in the bowl of a food processor and process until finely crushed.
Line the base with non-stick baking paper. Meanwhile, to make the mascarpone cheesecake, brush a 20cm (base measurement) springform pan with melted butter to lightly grease. Cover with plastic wrap and place in the fridge for 2 hours to chill. Stir in the rosewater and pour over the quince. Set aside for 15 minutes to cool. Cook, uncovered, for 20-30 minutes or until syrup thickens.
Increase heat to high and bring liquid to the boil. Transfer quince to a heatproof bowl. 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. Bring to the boil. Combine quince, water and sugar in a large heavy based saucepan over medium high heat.
Add eggs, 1 at a time, beating well after each addition until just combined. Use an electric beater to beat together the mascarpone and icing sugar in a bowl. Preheat oven to 160°C. 4. Cover with plastic wrap and place in the fridge for 30 minutes or until firm. Transfer biscuit mixture to prepared pan and press firmly over the base and side of the pan. Add the butter and process until well combined. Place biscuits in the bowl of a food processor and process until finely crushed.
Line the base with non-stick baking paper. Meanwhile, to make the mascarpone cheesecake, brush a 20cm (base measurement) springform pan with melted butter to lightly grease. Cover with plastic wrap and place in the fridge for 2 hours to chill. Stir in the rosewater and pour over the quince. Set aside for 15 minutes to cool. Cook, uncovered, for 20-30 minutes or until syrup thickens.
Increase heat to high and bring liquid to the boil. Transfer quince to a heatproof bowl. 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. Bring to the boil. Combine quince, water and sugar in a large heavy based saucepan over medium high heat.
