home
➠ desserts
➠ desserts
➠ Cheesecake with mascarpone and cream

Cheesecake with mascarpone and cream

1901

Kitchen European

Calorie content 262.4 kcal

Portions 4 port.

Cooking time 5 h

Proteins * 17.3 g

Fats * 14.9 gr.

Carbohydrates* 28.2 g

Content

Using the suggested recipe, you can make a cheesecake with mascarpone and cream, which will have a texture like a soufflé, but at the same time will have a rich taste and satiety. To prevent the cheesecake from cracking, beat the creamy base for it with a fork or whisk and cook at a low temperature or in a water bath so that the top layer is not damaged. Serve this dessert with sweet and sour berries, strawberries, currants or raspberries.

Ingredients

Biscuits (Baked milk) 250 g Butter 100 g Mascarpone cheese 400 gr. Cream 30% or Cream 33% 200 ml. Granulated sugar 6 tbsp Edible gelatin 20 gr. Strawberry jelly 1 pack Strawberry taste

Cooking process

Prepare all the ingredients you need to make your cheesecake.

Use scissors to cut a piece of parchment paper to match the diameter of the baking dish.

Line the bottom of the mold with paper and spread a lump of butter over it.

Pour gelatin from a bag into a bowl, fill it with cold water and leave for 30 minutes to swell.

Place the cookies in a plastic bag and tie them tightly.

Use a regular rolling pin to crush the cookies into small crumbs.

Melt the required amount of butter on the stove or in the microwave and mix well with the cookie crumbs.

Put the resulting mass in a mold, tamp it a little with a glass and put it in the refrigerator for a while.

Transfer the soaked gelatin to a small saucepan and dissolve it over low heat with continuous stirring, and then cool.

In a separate bowl, whisk the amount of cream and sugar indicated in the recipe with a whisk. You can add a little vanilla to this mass, it will be more aromatic.

Combine the mascarpone and cream and stir until smooth. It is more convenient to pour a little cream to the cheese and immediately stir, then there will be no small lumps, because this creamy base cannot be stirred with a blender or mixer.

Pour the dissolved gelatin into the resulting mass and mix well.

Pour the creamy mascarpone mass over the cookies in the mold and put the dessert in the refrigerator for 2 hours to freeze the gelatin.

While the cheesecake is solidifying, prepare the strawberry jelly and cool it down. Wash the fresh strawberries, cut into halves and arrange them beautifully over the frozen cheesecake.