Mascarpone cheesecake
0
1159
Kitchen
European
Calorie content
277.8 kcal
Portions
10 port.
Cooking time
8 h.
Proteins *
4.3 gr.
Fats *
20 gr.
Carbohydrates*
21.5 g
The trendy cheesecake is a hit in many cafes. However, you can cook it yourself at home: it will be cheaper, and the taste of the dessert will be more fully revealed than that of defrosted pieces of cheesecake from a cafe. To make the filling as tender as possible, prepare it from mascarpone.
Ingredients
Cooking process
Break the finished shortbread cookies (without fillers such as raisins, nuts, etc.) into pieces and grind with a blender or coffee grinder. You can also do this by putting the cookies on the table and covering with cling film, then roll the cookies several times with a rolling pin on top. Mix the resulting crumb with melted butter.
Add 30 g sugar, cinnamon and nutmeg to the base. Mix everything well. Put the resulting mixture in a baking dish with a bottom and split walls, distribute, forming the bottom and sides of the cheesecake. You can tamp the crumb with your hands, but it is more convenient to do this with a glass, pressing it to the bottom of the mold and pressing the crumb. The sides are best equalized with a teaspoon.
For the filling, take fat sour cream. If the sour cream is not fat enough, and the other is not, you can put more sour cream in cheesecloth than indicated in the recipe and hang it over the sink for an hour. During this time, the excess whey will go away, and the sour cream will become denser. Mix sour cream with heavy cow's cream, add mascarpone, 60 g of sugar and vanilla extract. Beat eggs one at a time, after each be sure to beat the mass with a mixer until combining.
Pour the resulting filling into the base of the cheesecake, bake for 1 hour, then turn off the oven and let the dessert cool in it to a barely warm state, opening the oven door after 15 minutes. after turning it off. Readiness can be determined by the fact that the middle of the cheesecake will wobble slightly, like jelly, and the cheese mass will already grab at the sides. After cooling in the refrigerator, the dessert is completely stabilized.
Bon Appetit!