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Unbaked chocolate cheesecake with mascarpone

0
1585
Kitchen European
Calorie content 342.2 kcal
Portions 8 port.
Cooking time 7 h.
Proteins * 6 gr.
Fats * 28.2 g
Carbohydrates* 27.2 g
* per 100 gr. product
Unbaked chocolate cheesecake with mascarpone
Content

Cheesecake is a cake based on cottage cheese or curd cheese and belongs to American and Western European cuisine. There are a great many cheesecake recipes, some of them resemble a curd casserole, while others are a delicate soufflé. Here's a recipe for a chocolate cheesecake with mascarpone cheese. A good recipe because it doesn't even require baking! All you need is a blender, blender and mixer to give the shortbread and cheese cream a smooth and uniform consistency.

Ingredients

Cooking process

step 1 out of 8
Use a blender or other method to grind shortbread cookies into crumbs.
step 2 out of 8
Pour the sand crumbs into a bowl and pour warm melted butter over it (do not bring it to a boil when melting the butter).
step 3 out of 8
Transfer the oiled crumb to a split baking dish, the baking dish can be lined with parchment paper so that later the cake can be easily removed from it. Press the crumb to the bottom of the mold, place in the refrigerator for 20 minutes to harden the crust.
step 4 out of 8
For the filling, melt 100 grams of dark chocolate, add 2-3 tablespoons of cream.
step 5 out of 8
In another bowl, use a mixer to whisk the mascarpone cheese, cream and powdered sugar until smooth.
step 6 out of 8
Mix the chocolate mass with the creamy cheese, add cognac to taste and stir well to get an airy, light mass.
step 7 out of 8
Put the cheese mass on a cold base, smooth the surface of the cheesecake well.
step 8 out of 8
Put the cheesecake in the refrigerator overnight or for 6 hours so that it hardens, then sprinkle with cocoa powder or chocolate chips on top, cut into portions and serve.

Bon Appetit!

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