No baked mascarpone cheesecake
0
7522
Kitchen
European
Calorie content
306.8 kcal
Portions
6 port.
Cooking time
40 minutes
Proteins *
14.9 gr.
Fats *
13.6 gr.
Carbohydrates*
39 gr.
Using mascarpone for cheesecake we get a very delicate, airy consistency in the finished dessert. Unlike cream cheese, curd cheese does not give density and richness, but provides a certain friability and lightness. Given that gelatin is also added to the cream, an almost marshmallow, slightly elastic texture can be expected from a cheesecake. The baking process is not required for this dessert, you just need to give the cheesecake enough time to set and cool. This version of the famous American dessert is very appropriate on hot days - it is served cool and very refreshing.
Ingredients
Cooking process
Pour the resulting crumb into a cheesecake mold. It is convenient if it is a split form, since to remove the finished dessert, you just need to carefully open the ring. The diameter of the mold should be about 24 centimeters, in this case the height of the dessert will be optimal. We tamp the crumb using the back of a tablespoon or a flat bottom of a glass. We try to make an even layer around the entire perimeter of the bottom of the mold. We put the form with the prepared base in the refrigerator.
Mix the gelatin that has swollen by this time with warm milk and stir with a whisk until smooth. If it was not possible to completely stir the gelatin, then strain the mixture. Pour the resulting liquid into the cream and beat until smooth. The finished cream has a rather thick, creamy-airy consistency.
We take out a form with a sand base from the refrigerator and put the prepared cream in it, level the surface with a culinary spatula. We tap the bottom of the form several times on the table so that the mass lies more evenly. We put the mold in the refrigerator, and let the cheesecake cool and solidify completely. This will take three to four hours.
Bon Appetit!