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Cheesecake with mascarpone and shortcrust pastry

0
1910
Kitchen European
Calorie content 232 kcal
Portions 6 port.
Cooking time 85 minutes
Proteins * 5.5 gr.
Fats * 9.9 gr.
Carbohydrates* 33.7 g
* per 100 gr. product
Cheesecake with mascarpone and shortcrust pastry
Content

Typically, a cheesecake base is made with a mixture of cookie crumbs and butter. As a worthy alternative, you can also bake the base from homemade shortcrust pastry. An important condition is to knead the dough as quickly as possible so that it does not become tough after baking. Mascarpone in the cream gives that very tenderness and silky, airy texture, for which everyone loves this dessert so much.

Ingredients

Cooking process

step 1 out of 11
Before you start making your cheesecake, you should get the mascarpone, cottage cheese, cream, and eggs out of the refrigerator so they can reach room temperature.
step 2 out of 11
To prepare the dough, rub cold butter on a coarse grater or cut into small pieces. Place the chopped butter in a bowl and immediately add granulated sugar and an egg to it. Stir quickly with a fork until smooth and add flour. Quickly knead the dough with your hands and roll it into a ball. We put the ball in the refrigerator while preparing the cream.
step 3 out of 11
Remove the zest from the orange with a special knife or with a fine grater. Carefully, only the superficial orange part of the peel is needed, do not touch the white layer, as it gives bitterness.
step 4 out of 11
Put mascarpone, fat cottage cheese, sugar, orange zest and vanillin in a separate large bowl. Pour in 150 milliliters of cream.
step 5 out of 11
Beat the ingredients with an immersion blender at high speed until a smooth, homogeneous mass is obtained.
step 6 out of 11
Add one egg to the resulting cream, beating with a mixer at high speed after each addition.
step 7 out of 11
In a separate small bowl, mix the remaining 50 ml of cream with cornstarch and pour into the cream. Beat everything again with a mixer at high speed.
step 8 out of 11
Grease the cheesecake baking dish with butter or cover with oiled parchment. We spread the chilled dough in the prepared form and distribute it with our hands along the bottom and walls, forming high sides.
step 9 out of 11
Pour the prepared cream with mascarpone and cottage cheese into the resulting dough base, level the surface. Preheat the oven to 170 degrees. Put the cheesecake mold in the hot oven on a medium level and bake for an hour.
step 10 out of 11
Take the finished cheesecake out of the oven and let it cool completely right in the mold. The cooled cheesecake is placed in the refrigerator and cooled for three to four hours.
step 11 out of 11
After the specified time has elapsed, carefully remove the cheesecake from the split form and transfer to a serving dish. Cut into portions and serve.Optionally, garnish with melted chocolate or fresh mint leaves when serving.

Bon Appetit!

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