Cheesecake with Mascarpone

by Editorial Staff

The cheesecake is based on soft cream cheese: ricotta, Philadelphia or mascarpone. The cheese is whipped with cream and eggs. The consistency of the finished cheesecake resembles an airy soufflé. Try it!

Summary

Cook Time	3 hour
Total Time	3 hour
Course	Dessert
Servings (Default: 4)

Ingredients

Instructions

Punch cookies into crumbs, add butter, stir.
From the resulting mass, form a crust with sides in a baking dish (diameter – 20 cm).
In a bowl, combine the mascarpone, icing sugar and vanillin, mix until smooth on low speed mixer or with a whisk.
Continue stirring, pour in the cream.
Add eggs one at a time while continuing to stir.
Pour the mixture into a baking dish. Bake in the oven at 160 ° C (360 ° F) for 80 minutes.
Let the finished cake cool. Transfer the cheesecake to a platter. Run a knife along the sides of the form, remove it. Refrigerate the cake for 2-3 hours. Garnish with fresh berries for serving.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.