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!
Cook: 3 hour
Servings: 4
Ingredients
- Shortbread cookies – 200 gram
- Butter – 100 grams
- Mascarpone – 500 Grams
- Powdered sugar – 140 Grams
- Cream – 200 Milliliters
- Egg – 3 Pieces
- Vanillin – 1 Pinch
Directions
- 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!
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