Cheesecake with Cream Cheese and Mascarpone
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 300 grams flour
- 1 pinch (s) salt
- 2 teaspoons baking soda
- 200 g butter, soft
- 100 g suar
- 1 egg (s)
For covering:
- 50 g butter, melted
- 175 grams sugar
- 3 egg (s)
- 1 pinch (s) salt
- 1 lemon (s), the juice
- 1 packet vanilla sugar
- 3 tablespoon cornstarch, sifted
- 500 g low-fat quark
- 200 g double cream cheese, balance (17% fat)
- 250 g mascarpone, (full fat level)
- 1 large can (s) mandarin (s), drained, optional
Print Recipe
Pin Recipe Instructions
- Mix the flour with salt and baking powder. Add the butter and egg and knead everything into a dough. Line a 26 cm diameter springform pan with baking paper on the bottom and grease and flour around the edge. Press the dough onto the bottom and the edge and press it flat. Chill for 2 hours.
- Preheat the oven to 170 ° C top / bottom heat.
- Mix the butter with the sugar until creamy. Stir in the eggs one at a time. Stir in salt, lemon or lime juice, vanilla sugar and cornstarch. Stir in low-fat quark, cream cheese and mascarpone individually. If you want, you can also fold in tangerines.
- Pour the mixture into the springform pan and smooth it out. Bake for 60-70 minutes. Then let it cool down and put in a cold place.
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