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

  1. Punch cookies into crumbs, add butter, stir.
  2. From the resulting mass, form a crust with sides in a baking dish (diameter – 20 cm).
  3. In a bowl, combine the mascarpone, icing sugar and vanillin, mix until smooth on low speed mixer or with a whisk.
  4. Continue stirring, pour in the cream.
  5. Add eggs one at a time while continuing to stir.
  6. Pour the mixture into a baking dish. Bake in the oven at 160 ° C (360 ° F) for 80 minutes.
  7. 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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