Classic cheesecake with mascarpone

In a deep bowl, combine the sugar, flour, baking powder, salt and lemon zest. Mix dry ingredients well.

Add the egg and butter at room temperature, cut into pieces, to the dry mixture. We knead everything well with a fork. After we have got a homogeneous dough, we roll it into a ball, wrap it with cling film and put it in the refrigerator for one hour.

Then we take the dough out of the refrigerator. Cover the detachable baking dish with baking paper. Distribute the dough evenly over the bottom of the mold and put it in an oven preheated to 220 degrees for 12-15 minutes. When the dough is browned, we take it out of the oven and set it to cool at room temperature.

We take all the ingredients for the creamy filling out of the refrigerator in advance. In a bowl, gently mix together the cream cheese, Mascarpone, icing sugar and vanilla bean seeds. Mix all the ingredients with a whisk, without using a mixer or blender. If you whip cream cheese, then it will be too airy, and when baking, air bubbles will begin to come out and the cheesecake will crack.

Then we introduce the eggs one at a time, each time, stirring the mass well. Last of all, without stopping stirring, add the cream in a thin stream. Stir the creamy filling until smooth.

We wrap the form together with the base with two layers of foil from the bottom and sides. We kind of wrap up the mold so that our cheesecake bakes slowly and doesn't stick to the sides of the mold. Gently pour the cream filling onto the base and put it in an oven preheated to 160 degrees for 1 hour and 20 minutes. It is not recommended to open the oven door during baking. After the cooking time has elapsed, turn off the oven, open the door slightly and leave the cheesecake to cool in the oven to room temperature. Then, when it has cooled down, carefully remove it from the oven along with the foil, cover it with cling film and put it in the refrigerator for 8-10 hours, or better overnight.

Then we take the cheesecake out of the refrigerator, use a sharp knife to separate the cheesecake from the sides of the mold in a circle. We take the cheesecake out of the mold, put it on a dish, decorate with berries and serve. Enjoy your tea!