Cheesecake with agar-agar and mascarpone
0
2271
Kitchen
European
Calorie content
201.3 kcal
Portions
6 port.
Cooking time
180 minutes
Proteins *
4.3 gr.
Fats *
9.4 gr.
Carbohydrates*
31.9 gr.
We offer you a recipe for a very tasty and delicate cheesecake stuffed with creamy Mascarpone cheese, under a fragrant raspberry filling. In our recipe we will use agar agar, a natural substitute for gelatin that has the same properties. You will bake the base for the cheesecake yourself, not use ready-made cookies. As a result, we will have the most delicate cheesecake melting in your mouth, completely cooked by our own hands.
Ingredients
Cooking process
After the time has elapsed, take the dough out of the refrigerator, put it in a baking dish covered with parchment and distribute it evenly. Distribute the dough in such a way that it fits on the sides of the mold with a height of about 2-3 cm. Make punctures with a fork throughout the dough and put it in an oven preheated to 180 degrees for 20 minutes.
At this time, we will deal with the filling: we beat the eggs into a deep bowl, add sugar and beat with a mixer at high speed for 5-7 minutes until the mass becomes lighter and increases in volume. Then we reduce the mixer speed to low speed, add Mascarpone and vanilla extract and mix everything until smooth.
Pour the cream into a mold on the dough, reduce the temperature in the oven to 160 degrees and bake the cheesecake for 30-40 minutes. If it is very browned on top, you can cover it with parchment. We take the finished cheesecake out of the oven, let it cool slightly and put it in the refrigerator. During the cooling process, the filling will thicken.
Cooking raspberry jelly: we need raspberry syrup diluted with water 50:50 or raspberry juice. Mix the diluted agar-agar syrup in a saucepan, add the raspberries, put on fire and cook for 6-8 minutes. Then we filter through a sieve. Fill the completely cooled cheesecake with the resulting syrup and put in the refrigerator for 3-4 hours.
Bon Appetit!