I have very little culinary experience in making dessert baked goods such as cheesecake. But as a matter of fact, I cooked it only once and quite a long time ago, I just came across a cheesecake recipe in a magazine.
Although there was a desire to cook it again, somehow everyone never got around to it - I got hooked on a different kind of baking.
And a couple of months ago, having bought mascarpone cheese from our Belarusian manufacturer, which I liked so much that I finally decided to make cheesecake. But the price is still biting for this cream cheese, and I decided to make a combination of mascarpone and cottage cheese. So this is my trial version.
These are the products I will use to make my cheesecake.
The first time I prepared this dessert, I used it as a base. breadcrumbs- I want to note that I really liked this foundation. I then added to the breadcrumbs butter And powdered sugar.
This time I decided to do the usual shortbread dough. I have already described its preparation in my other recipes, so I will keep it brief here.
I took 80 grams of butter, added 1.5 tablespoons of powdered sugar, 1 egg and stirred it all. Then a pinch of vanillin, 0.5 teaspoons of baking powder and about 1 cup of flour.
And I kneaded it very much from this soft dough. As usual, let it sit in the refrigerator for now while I make the filling.
To do this, I put mascarpone cheese, a pack of cottage cheese, 1 egg, and a little powdered sugar in a container - if necessary, I’d better add more later if it seems like there’s not enough sugar.
I beat it all with a mixer.
And then I gradually add cream for more liquid state. It took me about 100 grams. That is, the consistency of our cheese and curd mass should be liquid.
It all depends on the cottage cheese - there is soft cottage cheese, and there is drier cottage cheese. So mine was just dry, so I brought it with cream to the desired state.
Then I line the mold with baking paper and, taking our dough out of the refrigerator, roll it out and place it on parchment in the mold, folding the sides.
I pour our filling into this sand bowl.
And bake in the oven at 160 degrees for 40 minutes.
Although it is recommended to bake the cheesecake in a water bath in the oven, I still baked it in the usual way.
Of course, I let it cool when I took it out of the oven, since the filling was still moving.
I was really looking forward to trying it, but was expecting it to cool completely.
In general, the cooking technology is similar to my other recipe, Tears of an Angel. I thought it would taste similar.
But the taste is different - both curdish and at the same time pronounced creamy taste, very nice.
And for myself, I still made some notes for the future - it is better to take soft cottage cheese and not so fatty (I had 8%).
So I will continue to expand my culinary skills in this area.
Cooking time: PT01H20M 1 h 20 min.
Cheesecake is incredible delicious dessert made from mascarpone cheese, whose consistency resembles a soufflé or cottage cheese casserole. It is also often called cake or pie. First cheese desserts originated in Ancient Greece, and today cheesecakes are very popular all over the world.
There are a huge number of recipes for this delicacy with ricotta, Philadelphia cheese, cottage cheese and even cream. But cheesecakes with mascarpone are rightfully considered especially delicious. Full-fat cream cheese goes perfectly with the sandy base of the cake, so the result always turns out to be unsurpassably tasty and delicate dish. Mascarpone cheesecake is just the kind of treat that really melts in your mouth.
Cooking features
There are many variety of recipes cheesecake with mascarpone. Its main ingredients are usually eggs, cream cheese, cream and shortbread combined with butter as a base. All kinds of fruits, chocolate, mint and vanilla are also used for decoration and additional flavor accent.
The cheesecake base can be made with or without baking. For it, shortbread cookies or crackers are crushed and combined with butter. If desired, you can add a little cognac, cinnamon or vanilla to the cake.
For the filling, in addition to the mascarpone itself, sugar and cream are used. If the dessert is prepared in the oven, then eggs are also added to the filling. If you decide to use a no-bake mascarpone cheesecake recipe, then you should add other ingredients to thicken it: for example, starch, gelatin or chocolate. In addition to mascarpone, you can put other types of cheeses and cottage cheese into the dessert filling. This way you can easily diversify the taste of your delicacy.
Traditional mascarpone cheesecake has no additional fillings and is famous for its pleasant, unobtrusive vanilla aroma. However, any recipe can be made more varied by adding fruits, berries, nuts or chocolate. The same products can also be used to decorate dessert. True, it is best to place slices of juicy fruit on the delicacy right before serving, so as not to inadvertently spoil it appearance.
Cooking secrets
When baking, the mascarpone cheesecake should not rise or crack much. And in order to prevent this from happening, you need to adhere to just a few simple recommendations. First of all, keep in mind that you should beat the base for the delicacy with a simple whisk or an ordinary fork, but certainly not with a mixer. This will prevent too much air from getting into the mixture, which actually causes the baked goods to rise and then crack during cooling.
In addition, it is very important to prepare the dessert at a low temperature in a water bath, and when cooling, it should be carefully separated from the surface of the dish. This will reduce the amount of tearing in the top of the cheesecake. But even if these subtleties didn’t help you, just decorate your dessert with berries or fruits. After all, unsightly cracks do not in any way affect the taste of the dish itself.
If you prepare dessert this way, you will get a very delicious, delicate delicacy, similar in structure to a soufflé. But despite its delicacy, classic cheesecake with mascarpone has rich taste, pleasant aroma and nutritional value. The best supplement This dessert will be accompanied by sweet and sour fruits and berries, as well as confiture and mint.
Grocery list
So, to prepare the base for the most delicate ancient Greek dessert you will need:
- 200 g shortbread cookies;
- half the amount of butter.
To make the cheesecake filling, prepare:
- vanilla pod;
- 3 eggs;
- 150 g powdered sugar;
- 0.5 kg mascarpone;
- 200 ml cream.
As you can see, almost all the ingredients from this list are quite accessible and finding them will not be difficult. The only thing that may scare you off at first is the high cost of mascarpone. However, if you wish, you can find suitable recipe cream cheese and easily prepare it yourself. Thanks to homemade mascarpone, the dessert will turn out very tasty, creamy and tender.
Keep in mind that all products you use in the process must be at the same temperature, preferably room temperature. So be sure to take all the ingredients out of the refrigerator first.
The cream used to make cheesecake must have a fat content of at least 33%. And if in your kitchen there is natural product, taste ready dessert it will be simply unforgettable.
Cooking process step by step
First of all, grind the cookies into crumbs - this can be done using a blender or by hand. Then add oil to it and thoroughly grind the components together. IN springform For baking, transfer the prepared mixture and smooth it out. Then carefully form the sides of the shortbread at least three centimeters high. Send this preparation to the refrigerator, and in the meantime, start preparing the filling for the mascarpone cheesecake with pastries.
Place the mascarpone in a deep bowl and add powdered sugar to it. Mix the ingredients until smooth using a whisk. Then add cream in small portions. Stir the mixture thoroughly again and beat in the eggs one at a time. After thoroughly mixing the ingredients, add the vanilla seeds separated from the pod.
Wrap the mold with the workpiece inside in several layers of foil to prevent water from accidentally getting into it. Then pour the prepared filling onto the crust. Place the mold in a baking tray filled with water so that the level reaches halfway.
Bake the dessert for an hour and a half at 160 degrees. And after you remove the cheesecake from the oven, let it cool slightly right in the pan to make it easier to separate from the surface. Then remove it and wait until it cools completely.
Place the cooled dessert on a plate and refrigerate for a couple of hours. Prepared according to recipe with baking cheesecake with mascarpone it is best served with strawberries and mint sprigs. Although the design of the dessert depends only on your preferences.
Cheesecake without baking
This dessert has every chance to become your favorite treat. Its main charm lies in the fact that it takes minimal amount products, time and effort. In addition, you can decorate such a dessert exactly the way you want: for example, using berries, fruits and jam. And this cheesecake goes best with chocolate chips.
Compound
So, to prepare this dessert you will need:
Course of action
First of all, prepare the gelatin. To do this, mix it with cool water and leave it aside for 10 minutes. During this time it should brew and swell. Crumble the cookies into a separate bowl, preferably using a blender. If you don’t have such a device at your disposal, you can grind the products by hand.
Then add softened butter to it. If you forgot to take it out of the cold in advance, then melt the product using a water bath. Mix the cookies and butter thoroughly until not a single large lump remains. Place the prepared mixture in an even layer into a suitable sized pan, compacting it well.
In a deep bowl, mix sugar, cream and mascarpone. Beat all ingredients with a whisk or fork until fluffy. Then add gelatin here and stir again. You should get pretty good thick mass, which must be transferred to the prepared shortbread.
Place the prepared dough in the refrigerator for several hours. It will be ready when it completely hardens. This process can even take all night. You can decorate the dessert in any way you like: for example, fresh berries, topping, syrup or chocolate.
I baked it today, very simple and very delicious cheesecake. There wasn't enough mascarpone whole dessert It wouldn’t be enough, so I made it half and half with cottage cheese. The taste was amazing.
I also really liked the fact that this cheesecake is prepared on a quick fix. It takes about 5-10 minutes to mix the products: prepare the shortbread dough and creamy mass from mascarpone with cottage cheese. And then it just bakes; it doesn’t require your participation. It's very simple. Even a novice housewife can make this cheesecake.
What can you use to make a creamy mixture for cheesecake?
The main part of the cheesecake consists of a frozen sweet creamy mass, which has a characteristic alluring cheesy taste and slight saltiness. It can be prepared using 1 fermented milk product or from a mixture of such products of different types.
If you have a lot of mascarpone, you can make the main cheese part of the cheesecake entirely from this Italian cream. Then the taste of our dessert will be more noble and festive. Smooth. And adding cottage cheese to cheesecake makes the texture of the cheesecake somewhat grainy. This is also delicious, but the cheesy smoothness gives the dessert chic and more attractive.
I made the creamy part of the cheesecake from a mixture of mascarpone and cottage cheese. But there are substitution options, depending on what you have in your fridge and what you can afford to buy to make the cheesecake.
How to replace mascarpone
Not everyone will decide to buy expensive mascarpone cream and bake a cheesecake from it. For our cheesecake recipe, use ricotta or cottage cheese– yoghurt or cream, without additives (like Almette). Then there is no need to add salt to the creamy mass, the cheese is already salty.
Options for the composition of the cream cheesecake base:
- Mascarpone or curd cheese = 400-450 g;
- Mascarpone + cottage cheese (either ricotta, fatty fine-grained or creamy thick cottage cheese, or even thick, fatty sour cream) – equally (200 g of each of the 2 components);
- Cottage cheese + cottage cheese (or ricotta, thick fat sour cream) - equally.
You can change the proportions a little, but the total weight of cheese and curd products should reach 400-450 g.
Of course, some people make cheesecakes only from cottage cheese, but then, you see, it’s already something like that. Also delicious, but not cheesecake, another dessert.
Cheesecake recipe with mascarpone and cottage cheese
Compound
For the cake (sand base of the dessert)
- Butter – 100 g;
- Salt - a pinch;
- Egg white – 1 piece (the yolk goes into the cream);
- Flour - approximately 1 cup (look at the consistency, the dough should become plasticine, like slightly melted plasticine. It may take a little less flour or a little more).
For the cream base
- Mascarpone – 200 g;
- Full-fat cottage cheese (I used 5% - very thick and creamy) - 200 g;
- Powdered sugar – 2 heaped tablespoons;
- Salt - a pinch;
- Eggs – 1 whole +1 yolk.
How to make cheesecake
Prepare the shortbread
- Take melted or slightly warmed butter. Combine with powdered sugar, salt and egg white. Add flour. Ready dough– plastic and fatty. It molds well. If you add flour and the dough crumbles into crumbs, add 0.5-1 tablespoon of water and knead again.
Prepare the creamy part of the dessert
- Connect all components. Stir until smooth.
Prepare the cheese part of the mascarpone cheesecake with cottage cheese. Mix everything well.
Bake cheesecake in the oven
- Grease the pie pan (I used silicone) with a piece of butter (or pour in vegetable oil if you don’t have butter). Distribute the dough evenly over the bottom (spread straight apart, mold according to the shape) and form sides.
- Pour the cream base into the resulting “basket” of dough.
- Bake the cheesecake in an oven heated to 145-150 degrees C until the dessert sets (I didn’t time it, but at least 30 minutes, definitely longer). By this time, the sandy sides of the cheesecake will be browned, and the readiness of the cheese part can be determined by touching the surface with your palm. If it does not move apart and springs slightly, the cheesecake is ready.
Cool the cheesecake
- Ready cheesecake cover with a towel or foil and cool to room temperature. Only after this transfer to dessert dish (hot pie easy to damage when repositioning).
You can eat the cheesecake right away, butThen cover it and let it stand for 1-3 hours in the refrigerator. In the cold it will ripen and acquire its characteristic cheesy taste.
Bon appetit!
Slicing the cheesecake
Mascarpone cheesecake with cottage cheese
Cheesecakes according to this recipe
How to make decorations from melted chocolate
Here is a photo report from Marina Polyanskaya, who made a cheesecake entirely from mascarpone. The only differences are that in shortcrust pastry It turned out not to be a white, but a whole egg (by accident). But this is possible, the main thing is that the dough has the correct, elastic consistency (just add a little more flour since the amount of liquid has increased).
Marina also made decorations from melted chocolate and decorated the cheesecake. To do this, melt the chocolate in a water bath. Then through cream injector or cornet from parchment paper draw on a sheet of parchment (baking paper) or on cling film patterns. When the chocolate has hardened, carefully separate the figures from the film and decorate the already cooled dessert with them (otherwise the chocolate will melt and flow again).
How to lay out the dough for the cheesecake base - cover the baking dish with dough and make small sides
Cheesecake in duzkhovka
Fashionable cheesecakes are essentially curd or cheese cakes. They are considered an American invention, but they are not.
Initially, this method of preparing cottage cheese dishes was born in Eastern Europe.
Cooking options homemade cheesecake dozens - it’s time to publish a separate book.
Its undoubted advantage is ease of preparation, relatively little a large number of ingredients and, of course, benefits.
Especially if you use homemade natural cottage cheese.
Homemade cheesecake - general cooking principles
Homemade curd delicacy consists of two main components: the base and the filling. Moreover, the filling is clearly more important: it can both correct a bad base and ruin the most wonderful one. It’s not surprising, because sometimes a cheesecake consists of ninety percent curd or cheese filling.
For cheesecake filling at home, use:
1. soft cream cheese (“Mascarpone”, “Philadelphia”, “Almette”, “Ricotta”);
2. cottage cheese (regular store-bought or soft, but not grained!);
3. cream and yogurt with gelatin;
4. processed cheese.
To make it perfect homemade cheesecake, the filling should be tender, homogeneous (without lumps), dense. It is easiest to use soft cheeses; they allow you to get exactly this consistency without special troubles. If you only have homemade or store-bought cottage cheese, you will need a mixer to turn it into a paste. If you don’t have a mixer, rub the cottage cheese through a sieve and then mix with cream, sour cream or yogurt.
Cheesecake base at home - this is either a home-baked biscuit or crushed ready-made cookies from the shop. Both options are delicious, although the second is less troublesome. I bought a pack of cookies and half the job was already done. By the way, it has practically no effect on the taste.
It is convenient to grind cookies (or crackers) in a blender. If you don't have one, you can simply put the cookies in plastic bag and roll with a rolling pin.
Baked homemade cheesecake at low temperature from 170 to 180 degrees. The oven needs to be preheated in advance and the pan greased with butter. If possible, it should be placed between heating elements in order to evenly bake both the top and base of the product. Main- do not dry out the treat. If the hot dessert jiggles a little in the center of the pan, this is normal.
You need to cut and serve not just a completely cooled dessert, but a delicacy that has stood in the refrigerator for several hours. It is in the chilled state that the taste and consistency of the filling reaches its ideal.
Classic homemade cheesecake "Weekend in New York"
The best way to start exploring cheesecake at home is with classic recipe. It is so tasty that for a long time may linger among favorites. It is no coincidence that the incomparable creamy taste has made this dessert popular all over the world.
Two hundred grams of unsalted crackers;
One hundred grams of unsalted butter;
Three tablespoons of granulated sugar for the base;
Fifty grams of peeled walnuts;
900 grams of soft cream cheese (some can be replaced soft cottage cheese, but the taste will change);
220 grams of store-bought sour cream;
230 grams of sugar (two hundred grams for the filling, thirty for the sour cream finish);
80 ml heavy cream;
Four chicken eggs;
Three tablespoons of white flour;
Vanillin packet.
Grind crackers and nuts.
Mix them with sugar.
Melt the butter and pour it into the future base.
Grind everything into crumbs using a fork.
Place the crumbs in a springform pan, forming boots.
While the filling is being prepared, the mold must be placed in the refrigerator.
Remove the zest from the lemon.
Mix cream cheese with sugar and flour, mix everything with a fork or mixer.
Beat the eggs into the filling one at a time, beating with a mixer for at least thirty seconds each time.
Add zest, vanilla and cream, beat again.
Take out the mold, pour the filling over the dough and place in a preheated oven for about fifteen minutes.
Then reduce the temperature to 110-120 degrees, bake for an hour. If the top is not baked, increase baking for another half hour.
Mix sour cream with sugar.
Remove the pan and use a knife to separate the cake from the sides.
Coat the top of the product sweet sour cream, bake for another fifteen minutes.
Cool the homemade cheesecake without removing the restrictive ring.
Remove the form and place the dessert in the refrigerator for several hours.
When serving, you can decorate with jam syrup, condensed milk, and a piece of chocolate.
Homemade strawberry-yogurt cheesecake
Delicious tender cheesecake It is easy to prepare at home using gelatin. The dense yogurt top and strawberries make the treat very light and not so high in calories.
Two hundred grams of store-bought shortbread cookies;
Half a liter of thick store-bought yogurt with strawberry flavor;
75 grams of butter;
150 grams of granulated sugar;
Four hundred grams of strawberries;
200 ml cream (optional);
A tablespoon of gelatin.
Cut the butter into cubes.
Combine cookie crumbs with butter and rub with your hands.
Place the base in the mold, pressing the crumbs tightly and forming sides.
Place in the refrigerator.
Pour gelatin with berry juice (if frozen strawberries are used) or any fruit juice and leave to swell for about twenty minutes.
Dissolve gelatin in a water bath.
Place berries, yogurt, sugar in a blender bowl and beat everything for fifteen seconds.
Pour the berry-yogurt mixture into another container, add the gelatin solution, stir and leave for twenty minutes.
If you want to make the cake tastier, you can add an additional half glass of heavy cream.
Take out the mold, fill the base with filling and put it in the refrigerator for two to three hours.
Once the gelatin top has completely set, you are ready to serve.
Homemade cheesecake “Curd and berry”
A very light, slightly sour homemade cheesecake with a hint of cinnamon can be made from regular cottage cheese, any frozen or fresh berries, flour and cream. You will have to make the base for this recipe yourself, without store-bought cookies.
Three glasses of white flour;
150 grams of butter;
150 ml cream;
350 grams of store-bought or homemade cottage cheese;
Two glasses of sugar;
Three hundred grams of berries (any);
A little cinnamon powder (on the tip of a knife);
70 ml water;
A tablespoon of gelatin.
Mix soft, but not melted butter with flour and grind into crumbs.
Add half a glass of sugar, cinnamon, water and knead into a thick dough.
Form the dough base into a mold, pricking it with a fork.
Bake for twenty minutes.
Remove the lemon zest with a grater.
Mix a glass of sugar, grated cottage cheese, cream and zest.
Beat the cream with a mixer.
Mix the berries with the remaining sugar, pour in half a glass warm water, boil for ten minutes.
Pour gelatin with water, dissolve according to instructions and pour into berry jam.
When cooled down shortbread spread the curd mass.
Then make a berry-gelatin layer.
Leave the dessert to harden overnight in the refrigerator.
Homemade “Diet” cheesecake with fructose
For girls who watch their figure, there is a low-calorie version of cheesecake. To prepare it you need fructose cookies, low-fat dairy products and a little starch.
Four hundred grams of low-fat cottage cheese;
150 grams of sugar-free cookies with fructose;
350 grams of natural low-fat yogurt;
Two chicken eggs;
One and a half tablespoons of corn or potato starch;
Three spoons of granulated sugar;
Half a lemon;
A quarter glass of clarified apple juice.
Mix cookie crumbs with apple juice, without pulp.
Pour the mixture into the mold, compact it, and put it on the refrigerator shelf.
Grate half a lemon.
In a blender, beat yogurt, cottage cheese, lemon.
Add eggs, starch and beat again for about two minutes.
Pour the filling into the sand base and bake at 160 degrees for about an hour.
Turn off the oven, but do not remove the cake.
When the dessert has cooled, place it in the refrigerator for four hours.
When serving, garnish with jam syrup, shredded coconut or almond flakes.
Homemade “Chocolate-Cognac” cheesecake without baking
Incomparable, delicious chocolate dessert with a light cognac note will bring real pleasure. Who would have thought that making a great cheesecake at home is so easy!
Two hundred grams of regular cookies;
Fifty grams of butter;
250 grams of mascarpone;
150 mo of cream of the highest fat content;
Three spoons of powdered sugar;
A bar of any chocolate;
Two spoons of cocoa powder without sugar;
Two tablespoons of cognac (rum, liqueur).
Dissolve the butter without letting it boil.
Mix sand crumbs With butter.
Pour the mixture into the mold and press into a thick base with a side.
Melt chocolate with three tablespoons of cream in a water bath.
Beat separately soft cheese, powdered sugar and cream.
Combine the cream cheese mixture, chocolate and cognac, mix.
Place the filling on top sand base, level with a silicone spatula.
Place the dessert in the refrigerator overnight.
Sprinkle with cocoa and serve.
Homemade creamy vanilla cheesecake in a slow cooker
Cooking dessert in a slow cooker will take a long time, but it's worth a try. Optimal temperature, supported by the device, will not allow the treat to dry out or burn.
Half a kilo of homemade fat cottage cheese;
One hundred grams of fresh butter;
Two hundred grams of regular store-bought cookies;
Three chicken eggs;
Three spoons of store-bought sour cream;
Three tablespoons of corn or potato starch;
150 grams of granulated sugar;
A teaspoon of baking powder;
A third of a teaspoon of salt;
A packet of vanillin or vanilla sugar.
Mix cookie crumbs with butter.
Grease the sides of the bowl with butter.
Distribute the base over the multicooker bowl, pressing down with your hands.
Mix cottage cheese, yolks, sugar with a mixer.
Add salt, vanilla and baking powder, beat again. You need to achieve an airy, uniform consistency from the cream.
Beat the whites to stiff peaks and add to the cottage cheese.
Mix the cream with a spoon (not a mixer!).
Pour the cream over the base.
Cook in baking mode for exactly one hour.
After the sound signal, do not open the lid. The device will go into temperature maintenance mode. You need to keep the dessert in this state for at least two hours.
Open the lid and cool the cheesecake.
Transfer to a plate, refrigerate and serve.
Homemade Cranberry-Marshmallow Cheesecake with Mascarpone
Marshmallow lovers will love this cheesecake twist. The gelatinous top turns out beautiful and very tasty.
Half a kilo of mascarpone;
Four hundred grams of multi-colored marshmallows;
350 grams of shortbread cookies;
300 ml low-fat milk;
130 grams of butter;
Two hundred grams of cranberry jam;
A teaspoon of gelatin.
Grind the crushed cookies with butter.
Press the crumbs into the mold and put them in the refrigerator.
Mix half mascarpone and half marshmallows (choose marshmallows of the same color).
Set the microwave power to 800 W, hold the soft cheese in the chamber for exactly two minutes. The mixture will swell.
Stir the cheese mixture with a fork, pour in half the milk, stir again.
Squeeze three tablespoons of lemon juice and add to the filling.
Repeat the entire process of preparing the cream with marshmallows of a different color from the remaining half of the ingredients.
Pour over the cheesecake base, alternating between two colors of cream. First pour three tablespoons of the first cream into the center, then three tablespoons of the second, etc.
Place the cake in the refrigerator for three hours.
Dissolve gelatin according to instructions.
Mix gelatin water with cranberry jam.
Pour over the cake and refrigerate.
When the jelly has hardened, the cheesecake is ready.
Homemade cheesecake “Melted”
Budget, but tasty option cheesecake stuffed with melted cheese - it's unusual and original. The main feature is quality processed cheese. “Viola”, “Natura”, etc. will do.
Three hundred grams of store-bought cookies;
150 grams of butter;
800 grams of good processed cheese;
220 grams of granulated sugar;
180 grams of store-bought sour cream;
Three chicken eggs.
Prepare the base from cookie crumbs and butter.
Place in a mold and refrigerate.
Place the cheese in a container, add sugar, mix with a spoon, then beat with a mixer.
Add eggs, beat again.
Add sour cream and beat the cream a little more.
Do not beat for too long to prevent air bubbles from appearing.
Pour the cream onto the cold base.
Bake in the oven in a water bath for at least an hour. To do this, place the dessert pan in a larger pan filled with water.
Cheesecake translates from in English like "cheese cake". And it is called cheese because its main ingredient is cheese. Despite the great popularity of this delicacy among Italians, its homeland classic cheesecake not Italy at all, but Ancient Greece. This is where they first started baking. cheese pies, loved by wonderful people taste qualities to such an extent that the cheesecake recipe was adopted in other countries. Now let's talk about the features of making cheesecake with mascarpone.
Cooking recipes cheese cake- a bunch of. The main ingredients of the cake are: cream cheese (ricotta, Philadelphia, mascarpone), cream, eggs and shortbread. The consistency of cheesecake is similar to cheese soufflé or cottage cheese casserole. You can decorate the dessert with fruit, chocolate, vanilla, mint - to your taste.
When baking, a classic cheesecake should not crack or rise. To prevent this from happening, remember a few simple general rules:
- You need to beat the creamy base of the cake with a whisk or fork. Do not do this with a mixer, otherwise a lot of air will get into the mixture and the cake may crack.
- The dessert cake should be baked at low temperature in a water bath.
- To reduce tearing of the top layer of the cake, carefully peel it away from the sides as it cools.
Have you followed all the rules, but you still end up with cracks in your cake? Don't worry, decorate the cake with fruit. No “flaws” in the cake can affect its taste.
Required ingredients:
- butter – 100 grams
- shortbread cookies – 200 grams
- vanilla bean – 1 piece
- cream – 200 ml.
- eggs – 3 pieces
- powdered sugar or sugar - 140 grams
- mascarpone cheese – 500 grams
Cooking recipe step by step:
- Grind the cookies into crumbs and add softened butter to it.
- Rub the crumbs with butter.
- Place the prepared mixture in a mold, form a cake with two centimeter sides and place in the refrigerator.
Now let's start with the filling:
- Whisk the mascarpone and powdered sugar into a homogeneous mass.
- Gradually pour in the cream, stirring constantly.
- Add eggs one at a time.
- Add vanilla and mix everything well.
- Pour the filling into the mold.
- Place it on a baking sheet, which must first be filled with water to the middle of the cake pan.
- Bake at 160 degrees for 80 minutes.
- Remove the cake from the oven, remove it from the pan and let it cool.
- Place the pie on a plate and put it in the refrigerator for 2-3 hours. And don't forget to garnish with strawberries and mint.
Classic cheesecake is ready!
Strawberry and cream cheesecake
Do you like strawberries and cream? Then this cheesecake recipe will definitely suit your taste!
Ingredients:
- cookies, preferably baked milk– 250 gr.
- butter – 70 gr.
- granulated sugar– 3-4 tablespoons
- strawberries – 500 gr.
- Philadelphia cheese – 800-900 gr.
- mascarpone cheese – 300 gr.
- eggs – 3 pieces
- granulated sugar – 250 gr.
- vanillin - 1 teaspoon is enough
Recipe
Strawberries need to be thawed, excess juice and water drained from them, passed through a blender to obtain strawberry puree. Next, crumble the cookies, add granulated sugar and softened butter. Mix everything, pour the resulting mixture into a baking container, and place in an oven preheated to 170 degrees for 15 minutes. Then remove the base and cool.
The cheese for Philadelphia cheesecake must be kneaded well so that in the end it resembles a thick sour cream mass. Add granulated sugar and beat the mixture using a mixer. Then add the eggs, creamy mascarpone and vanilla and beat again until smooth.
Pour 3/4 of the cheese mass into another container and add strawberry puree. The resulting strawberry cream pour completely onto the previously baked base. Place the remaining cheese mixture with vanilla on top of the strawberry cream and smooth everything out carefully with a special spatula.
Place the mold with our future cheesecake on a baking sheet, adding water to the middle of the mold. You need to bake at 160 degrees for 80 minutes. Ready cake remove and cool at room temperature, then place in the refrigerator for 6-8 hours. Before serving, you can decorate the cake with strawberries. This recipe is not difficult to prepare, and the cake will turn out creamy and very tasty!
Cheesecake with maccarpone and ricotta
And here's another recipe delicious cheesecake with ricotta.
Ingredients:
- creamy mascarpone – 250 gr.
- ricotta cheese – 250 gr.
- raw eggs – 3 pcs.
- shortbread dough – 200 gr.
- granulated sugar – 50 gr.
- sour cream – 250 gr.
- honey – 60 gr.
Recipe
It is necessary to preheat the oven to 180°. Roll out the dough and place in a prepared baking container, place in the oven for 15 minutes. Remove the cake and let it cool.
Now let's make the cream: combine the cheeses, honey, eggs and mix everything with a mixer to make homogeneous mass. Pour the resulting cream onto the cooled cake and place the pan in the oven, first reducing the temperature to 100 degrees. Bake the pie for an hour. Place the finished cheesecake with mascarpone and ricotta in the refrigerator and cool. Now you can decorate in any way you like.
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Video recipe for making cheesecake with mascarpone
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