There are a lot of options for making cheesecake: from classic recipes to adaptations using, for example, regular cottage cheese instead of mascarpone.
I decided to try making one of the classic cheesecake recipes. In it I use 500 grams of mascarpone cheese, but you can use it 50/50 with Philadelphia cheese - it will also turn out very tasty. You can also replace some of the mascarpone with heavy cooking cream.
I'll start by preparing the cheesecake base. I decided to make the base not from dough, but from cookies. I took the most regular cookies“For tea” (you can take “Yubileinoe” or something similar). If the scales didn’t lie to me, 200 grams of such cookies is 18 pieces.
I grind the cookies into fine crumbs. You can grind it in a meat grinder, or use a food processor or blender bowl. I used a blender.
I melt the butter and pour the cookie crumbs into it.
I mix the mixture thoroughly.
Grease the cheesecake pan with butter and line it with baking paper. It is better to take a detachable form and not very large - 20 centimeters in diameter. Unfortunately, I have a large mold - 24 centimeters, so with the amount of ingredients that I took, the cheesecake turned out low.
I put a mixture of butter and cookies on the bottom and compact everything well. I did not form the sides (only the bottom), since the cake turns out to be quite dense and, in general, does not need sides.
Place the mold with the base in an oven preheated to 190 degrees for 5 minutes.
When the base is baked, take it out and let it cool a little. Reduce the heat in the oven to 160 degrees.
Now the mascarpone cheese. You can take any one, I took this jar (photo below).
I put the mascarpone in a bowl, break the eggs there, add sugar and vanilla sugar.
Mix the filling thoroughly. You can use a blender. If you replace mascarpone with cream, then be careful with the blender - the cream can easily be over-beaten and it will separate.
Pour the filling onto the cooled cookie base and place in the oven to bake for approximately 50-60 minutes at 160 degrees.
During baking, the cheesecake will rise a little, but when you take it out of the oven, it will settle - this is quite normal. I’ll even say more - this is how it should be.
After baking, leave the cheesecake to cool in the mold for about half an hour, then carefully use a knife to separate it from the walls of the mold and remove it. I didn’t completely remove the cheesecake from the mold (the bottom remained) - I was afraid to destroy it.
After the cheesecake has cooled room temperature, it would be a good idea to put it in the refrigerator for at least an hour.
It turns out very tasty and tender cheesecake with a subtle creamy note.
Despite its seemingly small size, the cheesecake is very nutritious.
Cooking time: PT01H30M 1 h 30 min.
Want to make classic cheesecake at home? Then let's cook cheesecake new York with mascarpone and cookies. If you have ever tried this dessert in a restaurant, then you know what it is. perfect combination A delicate curd layer and a sandy base are difficult to find.
However, many people are afraid to cook this recipe at home. Firstly, the price of mascarpone in the store is often scary. However, you can replace it with any other cream cheese. Such cheeses are often sold in supermarkets own production. Secondly, problems often arise when baking. Curd layer it cracks, turns out overdried and absolutely not as tender as expected. As a result, all dreams about gentle homemade cheesecake are collapsing.
Today I will share with you the recipe and secrets of making New York cheesecake. So that you can enjoy this delicious dessert at home.
Ingredients
- Mascarpone – 300 grams
- Heavy cream (at least 33%) - 400 ml
- Powdered sugar - 180 grams
- Eggs - 3 pieces
- Vanillin on the tip of a knife
- Zest of half a lemon (optional)
- Shortbread cookies – 250 grams
- Melted butter - 100 grams
A springform mold with a diameter of 24-25 centimeters.
Preparation
- All ingredients should be at room temperature. Therefore, remove eggs, cheese and cream from the refrigerator in advance. You can also melt the butter so that it cools a little.
- I choose shortbread cookies like those in the photo. Or the usual in “For tea” packs. And break it into pieces.
- Grind the cookies in a blender or using a mortar.
- Add melted butter. Please note that it is not just at room temperature, but melted over low heat or in the microwave.
- Mix well so that the mass becomes homogeneous. If the cookies are dry, closer to biscuits, you will have to use more butter. You can also make it at home shortbread dough for the cheesecake base.
- Transfer the crumbs to a pan lined with parchment. We distribute it evenly along the bottom, you can form sides. To make the cake more dense, I compact it with a glass.
- I bake the cake for 10 minutes in an oven heated to 180 degrees and let it cool. If you pour the creamy layer onto the unbaked crust, the base will be less dense, because will be saturated with excess moisture.
- Mash the mascarpone until the mass is homogeneous.
- Add vanillin and powdered sugar. Mix well.
- Add eggs. Stir carefully. If you use a whisk, just stir and do not beat the mixture. Otherwise, bubbles will form and the creamy layer of the cheesecake may crack during baking.
- The mass will become more liquid. At this point you can add finely grated zest. Add cream. Mix well.
- Wrap the baking dish with 4-5 layers of foil. We will bake the cheesecake in a water bath. I'm currently using silicone mold, which I wear on a detachable one. Everything is shown in detail in the video.
- I level the top of the cheesecake.
- Place the pan on a baking sheet. At the same time, we try not to shake it too much, so that bubbles do not form.
- Pour boiling water around the cheesecake. It should reach 2/3 of the way to the top of the mold. You can bake in a place other than a water bath, but the result will be slightly different.
- Heat the oven to 170 degrees and bake for 1 hour. At the end of this time, the edges of the creamy layer will bake and become dense. But the middle will “walk” like jelly. Leave to cool in the oven, then cover with cling film and refrigerate for 12 hours. The creamy mascarpone layer will harden.
- Using a table knife, carefully separate the creamy part from the sides of the mold. Opening the form.
- Slice the cheesecake NY easier with a knife dipped in water. Although I have prepared in home conditions The cheesecake slices beautifully as is. Decorate and enjoy!
Bon appetit!
Cheesecake delicious dessert, which is made from cream cheese.
It is also called pie or cake. There are a lot of recipes with cottage cheese, ricotta, Philadelphia cheese, cream, but cheesecakes with mascarpone are especially delicious.
Fat cheese goes well with sand base and the end result is a most delicate delicacy.
Cheesecake with mascarpone general cooking principles
Base for cheesecake crust. It can be prepared with or without baking. For the base, any cookies are crushed, most often shortbread or crackers, the crumbs are combined with butter and it turns out to be a kind of dough. You don’t need to put sugar or other ingredients in it, but if you wish, you can add a little vanilla, cognac, or cinnamon. The cookie mixture is placed by hand onto the bottom of the mold.
For the mascarpone filling, in addition to cheese, sugar or powder is used and cream is added. If the dessert is with pastries, then they also go into the cream. raw eggs. If without baking, then other products can be added for thickening, for example, gelatin, chocolate, starch. Along with mascarpone, you can put other cheeses and cottage cheese into the filling. This will reduce the cost of the dessert and help diversify the taste.
Classic cheesecake has no fillers and has a light vanilla aroma. But any recipe can be varied by adding berries, fruits, nuts, white or dark chocolate. They can also be used for decoration, but it is better to place fresh berries and fruits before serving the dessert to maintain its juiciness and attractive appearance.
Recipe 1: Classic mascarpone cheesecake
A variation of vanilla cheesecake with mascarpone and cream, which resembles a soufflé in structure. The filling turns out tender, airy, melts in your mouth. All ingredients need to be kept at room temperature for an hour so that the products combine well.
- 1 gram of vanilla;
— 200 grams of cream;
— 500 grams of mascarpone;
- 150 grams of powder;
— 100 grams of butter;
- 200 grams of cookies.
1. Chop the cookies finely, you can pass them through a meat grinder or crush them with a rolling pin. Combine with softened butter and mix well. Place the resulting dough on the bottom of the springform pan, level it and make sides, put it in the refrigerator and let sit while the filling is prepared.
2. Mix mascarpone with powdered sugar, these two products combine well and do not cause problems.
3. Now carefully add the cream. You need to add a little at a time, otherwise lumps may appear.
4. Add one egg at a time. You can use a fork to beat the yolk with the white to make stirring easier.
5. Add vanilla and finally knead the filling.
6. Wrap the cookie pan with foil on the outside, preferably in two layers, so that water does not get into the cheesecake through the connectors.
7. Lay out the filling and level it with a spoon.
8. Place the mold in a baking tray, pour in enough water so that it reaches the middle of the side.
9. Bake the cheesecake for 80 to 100 minutes at 160 degrees. Then we take it out, let it cool for half an hour, remove the sides and put the dessert in the refrigerator for at least 4 hours. Then you can remove the bottom, transfer the dessert to a dish and cut into portions.
Recipe 2: Cheesecake with mascarpone, strawberries and white chocolate without baking
A delicious mascarpone cheesecake recipe that is a must try during berry season. Only used fresh strawberries, frozen berries are not suitable as they release a lot of juice. Eggs don’t work, used to secure the mass White chocolate. Philadelphia cheese is also added to the filling, giving it a creamy taste.
Ingredients
- 250 grams of Maria crackers;
- 100 grams of butter;
- 40 grams of mascarpone;
— 250 grams of white chocolate;
- 200 grams creamy philadelphia;
- 60 grams of cream;
- 350 grams of strawberries.
1. By classic scheme Grind the crushed cookies with butter, you can simply put everything in a food processor and grind. Line the bottom of the mold with the resulting mixture and level it with your hands.
2. Chop white chocolate into cubes and send to water bath and melt it. Add cream, mix.
3. Combine Philadelphia with mascarpone, mix and gradually add creamy mass with white chocolate. The cream should be homogeneous.
4. Leave half of the strawberries for decoration, cut the second part into pieces and add to the cream.
5. Place the filling into the cheesecake and place the dessert in the refrigerator overnight, covering the top with cling film. Then take it out and decorate it fresh berries.
Recipe 3: Cheesecake with mascarponea liqueur cream
A delicious dessert that tastes like tiramisu. The preparation process is long, but the result is worth it. Gentle, airy dessert having pleasant aroma liqueur. Also used for base traditional cookies Savoyardi (Lady fingers).
— 350 grams of mascarpone;
— 350 grams of Philadelphia cheese;
- 200 grams of powdered sugar;
- 40 grams of liquor;
— 150 grams of cookies;
— 50 grams of strong espresso;
- 80 grams of butter.
1. Crumble the savoiardi, melt the butter and mix everything together. Place on the bottom of a springform pan, place in the oven for 10 minutes, then cool.
2. Mix cream cheese with mascarpone, add powdered sugar, mix. Pour in liqueur and espresso in a thin stream and keep stirring.
3. Add one egg at a time to the cream, mix thoroughly.
4. Post it aromatic filling into a savoiardi preparation.
5. Place in the oven, preheated to 100 degrees. Let stand for 3 hours. Then turn off the oven and let the cheesecake brew for another 2 hours, without opening the door.
6. Place the cooled dessert in the refrigerator for 5 hours.
Recipe 4: Cheesecake with mascarpone and cherries without baking
Original recipe for gelatin-based mascarpone cheesecake. For cooking, you can use fresh cherries or frozen. The peculiarity of this dessert is the assembly technique.
— 300 grams of any cookies;
— 150 grams of butter;
— 450 grams of mascarpone;
- a glass of sugar;
— 200 grams of cream;
- 15 grams of gelatin;
- cherry berries 300 grams;
- 50 ml cherry juice.
1. Mix cherry juice with the same amount of water, add gelatin and leave for 40 minutes. Then heat until the lumps are completely dissolved, but do not let the mixture boil.
2. Mix sugar with mascarpone, gradually add cream and melted gelatin, mix gently. The cream is ready!
3. Remove the pits from the cherries.
4. Cover the bottom of the springform pan with parchment, grease the edges with butter and spread half the cream. Then a layer of pitted cherries and the filling again. But you can simply mix the berries with the cheese mixture. Place the dessert in the refrigerator for an hour to allow the gelatin to harden.
5. Grind the cookies and rub with softened butter. Then we spread it on top of the frozen cream and put the dessert in the refrigerator again, now for 5 hours.
6. Remove the pan from the refrigerator, cover with a flat dish and turn over. Remove the mold and parchment and decorate the dessert at your discretion.
Recipe 5: Cheesecake with mascarpone and cottage cheese
Mascarpone not very good cheap product, but cottage cheese will help reduce the cost of dessert. Moreover, the dessert with such a filling turns out to be very tender, reminiscent of a soufflé. You can use any cottage cheese, but it tastes better with a fat content above 6%. Baking recipe.
- 140 grams of powder;
- 250 grams of cottage cheese;
— 250 grams of mascarpone;
— 170 ml heavy cream;
— 230 grams of cookies;
- 100 grams of butter.
1. Mix the grated cookies with butter, form a lump and place in the refrigerator while the filling is prepared.
2. Rub the cottage cheese through a sieve or beat with a blender. It is necessary to grind it so that there are no pieces in the filling.
3. Mix cheese with cottage cheese, add cream and powdered sugar one spoon at a time, then beat in one egg at a time. Mix everything.
4. Take out the lump of cookies and place them in springform, making the cake. Wrap the pan in foil, leaving the top open.
5. Post it cheese filling.
6. Place the pan in the oven. But before that, put it in a baking tray and pour water into it. Bake the delicacy for at least an hour at a temperature of 160 degrees. Then turn off the oven and cool the dessert in it without opening the door. Keep the cheesecake in the refrigerator for 3 hours, then remove from the pan.
Recipe 6: Chocolate cheesecake with mascarpone
Some desserts are delicious, and some are universal. This is about chocolate cheesecake from mascarpone. Its taste cannot but please, absolutely everyone likes it and has no opponents. But who doesn't love chocolate? And adding cognac will make the cream especially fragrant.
— 180 grams of cookies;
- 90 grams of butter;
- 100 grams of chocolate;
— 280 grams of mascarpone;
— 150 grams of cream 30%;
- 3 tablespoons of powder;
- 2 tablespoons of cognac.
Preparation
1. Make a base of cookies and butter and line the bottom of the mold.
2. Break the chocolate into pieces, put it in a bowl and melt it in a water bath, add 2 tablespoons of cream, stir.
3. Add in small portions chocolate mass mascarpone, do not stop stirring.
4. Add cream and powder a little at a time. Adjust the amount of sugar to your taste, since the chocolate bar is also quite sweet.
5. Add cognac to the filling, which can be replaced with liqueur or rum if desired. Or you can exclude it altogether.
6. Place the cheese filling in a mold, cover with cling film and send chocolate cheesecake Refrigerate for at least 5 hours.
7. Remove the dessert from the mold and decorate it at your discretion. You can pour melted chocolate, sprinkle with grated tiles or cocoa powder.
— Ideally, when baking a cheesecake, no cracks should form on the surface. But if minor defects appear, it’s okay, it won’t affect the taste. Fruits and berries will help hide cracks.
— To prevent the formation of grains when combining mascarpone with cream, the products must be at the same temperature. You need to start adding the cream a little at a time and mix well.
— When whipping the filling for cheesecake with mascarpone, it is better not to use a mixer. A large number of Air bubbles will make the mass loose and the cheesecake will not turn out. It is better to mix the filling with a regular whisk or fork.
Are there bubbles on the surface of the cheesecake? This may be from beating the filling too intensively and you need to get rid of them so that the top does not become covered with dark spots. To do this, simply pierce the bubbles with a toothpick as they appear.
— Sweet taste Cheesecake goes well with sour berries and fruits. Therefore, when choosing decorations for dessert, it is better to give preference to them over sweet toppings, creams and chocolate.
Mascarpone cheesecake is a classic American dessert, which all sweet tooth lovers adore. This creamy treat can be made from different types cheese, but the best is the classic cheesecake with mascarpone.
- Recipe posted: Alexander Lozier
- After cooking you will receive: 6 servings
- Preparation: 15 minutes
- Cooking: 1 minutes
- Preparation: 1 hour 15 minutes
- Calorie content: 260 kcal per 100 g
Ingredients of mascarpone cheesecake
To prepare this exquisite delicacy restaurateurs and chefs haute cuisine take Italian cream cheese mascarpone made from buffalo milk. It can be difficult to find such cheese, but you can get varieties made from cow's milk, the dessert will not suffer from this. So, prepare the following products:
- 200 ml. cream;
- vanillin;
- 3 eggs;
- ¾ cup powdered sugar;
- 0.5 kg mascarpone;
- 2 packs of Yubileiny cookies;
- 0.5 sticks of butter.
It is worth noting that if mascarpone is for you expensive variety, then you can buy 250 gr. of this creamy cheese, and use another 250 gr. regular cottage cheese. Cheesecake with mascarpone and cottage cheese, the recipe of which is completely identical, will turn out just as tasty, but less expensive in terms of the cost of ingredients. Remember that you can diversify the dessert with fresh berries, orange zest, chocolate, but don’t get carried away, because its calorie content is already quite high - more than 250 Kcal per 100 grams.
Classic recipe for New York cheesecake with mascarpone
We specifically chose New York cheesecake with mascarpone classic version preparing this cheese cake that drives many gourmets around the world crazy. Despite the fact that the cake takes quite a long time to prepare - about 60 minutes, preparatory stage And active time preparation will not take you more than 15 minutes. So feel free to make it on the weekend, combining cooking with watching your favorite movie.
1. First, prepare the filling: mash the mascarpone, if you are preparing it with cottage cheese, then add it to the filling, add powdered sugar and vanillin. Forget about a mixer, when preparing the filling it is important to mix everything by hand, very carefully, avoiding the formation of lumps.
2. Prepare the base. Grind the cookies with butter, carefully distribute them into the form in which you will bake the dessert, and place them in the freezer or refrigerator.
3. Once the base is firm and ready for filling, spread the cheese mixture evenly over it and bake.
4. Be patient. The cake will bake for approximately 60 minutes, and the temperature should not exceed 110-120 degrees.
Or try to do detailed recipe presented on our website.
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To enjoy the delicious and delicious dessert, great solution will prepare cheesecake with mascarpone at home. As a result, you will be able to enjoy the most delicate pie with a delicious cheese filling. This dish will not leave guests and family members indifferent.
How to make cheesecake with mascarpone?
There are many interesting recipes preparing dessert, so if you don’t like one, you can always prepare the dish differently. Cheesecake with mascarpone, recipe, requires compliance with the following rules:
- The basis of the dessert is the crust, which is either baked or not. It is made from crushed cookies mixed with butter. Sugar is not added to the resulting dough, but spices such as cinnamon or vanilla are welcome.
- The filling is made from mascarpone, into which a little sugar or powder and cream are added.
- If it is going to be baked, then raw eggs are added to the filling. Otherwise, thickeners are products such as gelatin, chocolate, starch.
Classic cheesecake with mascarpone - recipe
Dessert is prepared according to traditional recipe, without additives, and in modern ways, diversifying it with berries and nuts. with mascarpone suggests that you need to use for the dough shortbread, giving the dish original taste. When applying for festive table The pie is optionally decorated with berries and mint leaves, which gives it a sophisticated look.
Ingredients:
- cookies – 200 g;
- butter – 100 g;
- mascarpone – 500 g;
- cream – 200 ml;
- eggs – 3 pcs.;
- powdered sugar – 100 g.
Preparation
- Crumble the cookies and mix them with butter, which has been previously softened.
- Place the mixture in the mold and refrigerate.
- Beat the cheese with powder, pour in the cream, stir.
- Add eggs to the mixture.
- Distribute the filling over the crust. Bake for 1.5 hours.
- Refrigerate the cooled mascarpone cheesecake for a couple of hours.
No-bake cheesecake with mascarpone – recipe
For those who have a limited amount of time and cannot devote it to preparing dessert in the oven, there is a simpler recipe - no-bake mascarpone cheesecake. The secret of its preparation is the use of gelatin, which acts as a thickener for the components of the dish after the pie has been kept for a long time. right time in the cold until it hardens.
Ingredients:
- butter – 100 g;
- shortbread cookies – 300 g;
- cream – 200 ml;
- cheese – 500 g;
- gelatin – 20 g;
- sugar – 150 g.
Preparation
- Soak the gelatin for one hour in cold water.
- Grind the cookies, melt the butter, stir. Refrigerate.
- Melt the gelatin. Whip cream with sugar, add cheese. Pour in gelatin.
- Place the filling on the base. You can sprinkle cocoa on top of the cheesecake with mascarpone and gelatin.
- Return the pie to the refrigerator overnight.
Cheesecake with mascarpone and cottage cheese - recipe
Many housewives know another version of the recipe - cheesecake with mascarpone and cottage cheese. The last of the components is used when they want to make more a budget option dessert. For this purpose, expensive mascarpone cheese is diluted with cottage cheese. The result is a dish that has exquisite taste, but is less expensive than the classic one.
Ingredients:
- cottage cheese – 300 g;
- mascarpone – 300 g;
- powdered sugar – 150 g;
- eggs – 4 pcs.;
- cookies – 300 g;
- cream – 200 ml;
- butter – 150 g.
Preparation
- Grind the cookies with butter, wrap in cling film, send into the cold.
- Rub the cottage cheese through a sieve and mix with cheese. Add cream, powder, and eggs - one at a time.
- Roll out the dough and place in the mold. Spread the filling on top.
- Bake the mascarpone cheesecake in the oven for about an hour. Cool and refrigerate for 3 hours.
Another way to diversify the taste ready-made dish- This is to prepare mascarpone cheesecake at home with the addition of ricotta. Taste qualities desserts change slightly compared to classic recipe, since the filling contains not only mascarpone, but also another variety dairy product, which appeals to many housewives.
Ingredients:
- ricotta – 300 g;
- mascarpone – 300 g;
- powdered sugar – 150 g;
- eggs – 4 pcs.;
- cookies – 300 g;
- cream – 200 ml;
- butter – 150 g.
Preparation
- Mix the cookies, mashed with butter, and cool.
- Make the filling from the remaining ingredients and place it on the dough.
- Bake cheesecake with mascarpone and ricotta for about an hour, cool, and refrigerate for about 3 hours.
Chocolate cheesecake with mascarpone – recipe
TO universal desserts which all family members like, comes with mascarpone. To add flavor to the dish, some housewives add a spoonful of cognac to its composition. This gives the pie a piquant and unique exquisite taste. As alternative option You can use other drinks, liqueur or rum.
Ingredients:
- cookies – 200 g;
- chocolate – 150 g;
- mascarpone – 300 g;
- butter – 100 g;
- cream – 200 ml;
- cognac – 1 tbsp. l.
Preparation
- Mix cookies and butter, make a base and refrigerate.
- Melt chocolate and mix with cream.
- Add cheese and cognac.
- Place the base in the mold and place the filling on it. Refrigerate the cheesecake with mascarpone cheese for 5 hours.
An excellent end to a festive or family lunch There will be a mascarpone cheesecake in the oven with the addition of sour cream. The list of ingredients is almost identical to that given in the recipes above, and the cooking procedure is also similar. The difference is that sour cream is used as an additional component, which gives the dish tenderness.
Ingredients:
- sour cream – 450 ml;
- cookies – 200 g;
- butter – 100 g;
- mascarpone – 500 g;
- cream – 200 ml;
- eggs – 3 pcs.;
- powdered sugar – 100 g.
Preparation
- Make the filling from cheese, sour cream, cream, powder, eggs.
- Place the filling on the dough.
- Bake the mascarpone cheesecake for about an hour, cool.
New York cheesecake with mascarpone – recipe
You can easily make it from mascarpone at home. Anyone who has tried this amazing dessert will be happy to taste it again and again, and for those who have not yet had a chance to taste the famous delicacy, it is worth preparing it with your own hands and being convinced of its extraordinary taste. The addition of lemon zest will add piquancy to the dish.
Ingredients:
- mascarpone – 500 g;
- cream – 450 ml;
- eggs – 3 pcs.;
- powdered sugar – 200 g;
- lemon – 1 pc.;
- classic cookies – 250 g;
- butter – 100 g.
Preparation
- Mix cookies and butter to create a dense crust. Bake for 10 minutes. Let cool.
- Mix cheese, powder, eggs. Pour in the cream and add the lemon zest. Distribute the mixture over the crust.
- Bake the cheesecake with mascarpone cheese for an hour. Cool, refrigerate for 12 hours.
When they want to make a nutritious and delicate-textured pie, they think of cheesecake with mascarpone cheese, to which bananas are added. The cooking process is not particularly complicated; the main thing is to distribute the filling smoothly over the crust, otherwise cracks will appear in it later. Bananas are added directly to the filling, having first been thoroughly ground.
Ingredients:
- bananas – 2 pcs.;
- cookies – 200 g;
- butter – 100 g;
- mascarpone – 500 g;
- cream – 200 ml;
- eggs – 3 pcs.;
- powdered sugar – 100 g.
Preparation
- Grind the cookies with butter and cool.
- Make a filling of bananas, cheese, cream, powder, eggs.
- Place the filling on the dough.
- Bake cheesecake with mascarpone for an hour, cool.
When you have one at home Appliances, like a slow cooker, you can easily cook it with mascarpone. When preparing dessert, you just need to remember high calorie content, this important nuance It is recommended to take this into account for people on a strict diet. For festive feast cheesecake will come at just the right time and will become worthy decoration table.
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