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 arose back 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. Fatty cream cheese combines perfectly with the sand 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, as a rule, are eggs, cream cheese, cream and shortbread cookies in combination with butter as a basis. 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 from getting into the mixture. large quantity air, which, in fact, contributes to the rise of baked goods, and then their cracking 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, the classic mascarpone cheesecake 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. Transfer the prepared mixture into a springform baking dish 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.

Transfer the mascarpone into a deep bowl and add to it powdered sugar. 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 end up with a fairly thick mass, which needs to 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 ingredients: cook shortbread dough and a creamy mass of 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 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 adds texture. cheese pie 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:

1. Mascarpone or curd cheese = 400-450 g;
2. Mascarpone + cottage cheese (or ricotta, full-fat fine-grained or creamy thick cottage cheese or even thick, fatty sour cream) – equally (200 g of each of the 2 components);
3. 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

• Cover the finished cheesecake with a towel or foil and cool until 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

Mascarpone cheesecake is a classic American dessert, which all sweet tooth lovers adore. This creamy treat can be made from different types of cheese, but works best 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 creamy mascarpone cheese 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 the active cooking time 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 cheese mass 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.

So as not to forget, save the recipe on your wall.

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.

There are dozens of options for making homemade cheesecake - it’s time to publish a separate book.

Its undoubted advantage is ease of preparation, relatively a small amount 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 a plastic bag and roll them 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 hot dessert It shakes a little in the center of the mold, 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. Unmatched creamy taste It is no coincidence that this version of dessert has become popular all over the world.

Two hundred grams of unsalted crackers;

One hundred grams of unsalted butter;

Three tablespoons 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;

A packet of vanilla.

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 of warm water, and simmer 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 light cognac the 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 with mascarpone - popular dessert, which they began to cook at home not so long ago. We offer several options delicious soufflé, which are prepared with or without baking, with fruit and classic soft cheese filling.

Cheesecake with mascarpone - classic recipe

• cookies 200 gr;
• butter 100 g;
• eggs 3;
• cream 200 ml;
• mascarpone cheese or its equivalent 400 gr;
• ground sugar 140 g;
• vanilla or vanillin.

The products need to be placed on the table in the room for an hour or two so that they become the same temperature. Then you can start cooking.

1. Turn the cookies into powdery crumbs and grind with soft oil. Knead thoroughly by hand until you get a lump-like mixture. Place in the mold, make sides 2 centimeters in size. Place in the refrigerator.
2. Meanwhile, combine mascarpone and powder, mix until smooth and gradually add cream, continue whisking. Then beat in the egg and add the vanilla, beating thoroughly one last time.
3. Now you can get the “cake” out of refrigeration chamber and pour in the creamy mixture.
4. Place the mold on a baking sheet with water. Bake for 1 hour 20 minutes at 160 degrees.

Cheesecake with mascarpone is cooled and left for a couple of hours before eating.

Important! Use a one-piece mold with a high side. If you have a sliding model, before putting it in water, form a “protection” from liquid from baking foil of 2-4 layers.

No bake recipe

No-bake cheesecake with mascarpone - a lighter cooking option the most delicate dessert with your own hands.

• cookies 300 gr;
• cream 33% 200 ml;
• mascarpone cheese 500 gr;
• sugar 150 gr;
• butter 100 g;
• vanillin packet;
• gelatin 20 gr.

Let's take sugar cookies and turn it into sprinkles. It is recommended to process it with a blender or in a meat grinder; it takes longer by hand.

Prepare gelatin - pour warm water over it and heat over low heat. Do not forget to stir from time to time so that the product dissolves to the last grain. Once this happens, set it aside to cool. Gelatin will be needed for the filling, and it should not be hot so that the cream does not curdle - just slightly warm.