My culinary experience in preparing such dessert baked goods, like a cheesecake, very small. 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, I bought mascarpone cheese from our Belarusian producer for tasting, which I liked so much that I finally decided to make a 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 to make it more liquid. It took me about 100 grams. That is, the consistency of our cheese curd mass should be runny.
It all depends on the cottage cheese - there is soft cottage cheese, and there is a drier one. 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 curd and at the same time a pronounced creamy taste, very pleasant.
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 a delicious dessert 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.

Shall we cook?

Cheesecake with mascarpone – general principles preparations

The basis for the cheesecake is the 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 a kind of dough is obtained. 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 light aroma vanilla. 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 must be kept for an hour at room temperature so that the products combine well.

Ingredients

1 gram vanilla;

200 grams of cream;

500 grams of mascarpone;

150 grams of powder;

100 grams of butter;

200 grams of cookies.

Preparation

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 of creamy Philadelphia;

60 grams of cream;

350 grams of strawberries.

Preparation

1. According to the 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 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).

Ingredients

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.

Preparation

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.

Ingredients

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.

Preparation

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 is not a very cheap product, but cottage cheese will help reduce the cost of the 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.

Ingredients

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.

Preparation

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, place it in a springform pan, making a crust. Wrap the pan in foil, leaving the top open.

5. Spread the 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. It's about about chocolate mascarpone cheesecake. 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.

Ingredients

180 grams of cookies;

90 grams of butter;

100 grams of chocolate;

280 grams of mascarpone;

150 grams of cream 30%;

3 spoons of powder;

2 spoons 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. In small portions Add mascarpone to the chocolate mixture and keep 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 let the chocolate cheesecake cool 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.

Cheesecake with mascarpone – useful tips and tricks

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 mascarpone cheesecake filling, it is better not to use a mixer. A large number of air bubbles will make the mixture 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.

The sweet taste of 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.

Cheesecake is sweet cake, baked with cheese filling, fruits, chocolate. Classic recipes use mascarpone cheese. The most popular nowadays is New York cheesecake, the recipe of which was invented by the cook by accident. But this did not stop the dish from winning the sympathy of many gourmets and sweet lovers.

Today this recipe is served in best restaurants, chefs spend months to bake the perfect cake.

There is an opinion that the first cheesecake was prepared by an American chef in New York at the very beginning of the 20th century. But such a statement is somewhat erroneous, since it has long been known that sweet pastries The ancient Greeks of the island of Samos knew how to cook cheese filling. They baked in special forms cake filled with honey and cheese based wheat flour. It is believed that even then they beat the dough until airy, which made the cake unusually tender and tasty.

People knowledgeable in the history of cooking claim that during the first Olympic Games, held on the island of Delos, tasty, nourishing and nutritious treat- cheesecake. This dessert was not just for athletes delicious sweetness, and an invaluable source of energy. Even then it was served chilled, decorating the cake with berries, nuts and various spices.

In Greece, cheesecake became a wedding dish. Guests were fed with baked goods prepared by the bride herself as a sign of special respect. Later, the recipe became the property of the Roman conquerors, after which it spread throughout the world - from European countries to the peoples of Scandinavia and the New World.

First classic cheesecake, so popular in our time, was baked in New York City. As the story goes, one day at the beginning of the 20th century, the famous restaurateur Arnold Reben was served a cake filled with homemade cheese, which he liked. But being an amateur culinary experiments and the owner of the Turf restaurant in the city center, he replaced homemade cheese to a more delicate and refined creamy one and got that same classic New York cheesecake. The dish began to be served in Reben's restaurant, which brought fame to its owner and enormous popularity to the establishment.

It is believed that such a cake must comply with several rules:

Mascarpone at home

The main ingredient, mascarpone cheese, can be bought at your local supermarket, or you can prepare it at home. The result is a delicate homemade cream cheese, the quality of which will be beyond doubt.

Homemade cheese allows you to make dessert preparation on a budget, since store product is quite expensive.

To prepare homemade mascarpone, you need to take 1 liter of cream from cow's milk fat content 33%. Then you need to pour the cream into a saucepan and heat until hot, but under no circumstances bring it to a boil. At this stage, it’s time to remove the pan from the heat, and while stirring, pour in 3 tablespoons of pure lemon juice. Then continue heating the mixture.

To prevent the cream from burning and unpleasant mixture formation, the contents must be stirred constantly. Once the mixture reaches the consistency thick cream, it's time to remove the cream from the heat.

Then you need to cool the mascarpone with constant stirring, strain it through cheesecloth and leave it in a colander or in a hanging gauze bag for 1 - 2 hours to remove excess moisture.

This cheese is ideal for cooking delicious cheesecake New York or for any other recipes.

Classic New York dessert recipe

In the best restaurants in Europe and America it is customary to serve traditional dessert NY. Step by step recipe This dish can easily be repeated at home.

To make this cake, you need to take:

• 180 grams of flour;
• 800 grams of homemade mascarpone;
• 3 chicken eggs;
• 1 yolk;
• 200 grams of sugar;
• 4 teaspoons cornstarch;
• 150 grams of cream 33%;
• 100 grams of butter;
• 1 tablespoon water;
• 2 tablespoons lemon juice;
• lemon zest;
• vanilla sugar;
• salt.

The New York cheesecake crust and filling are prepared separately. The recipe for making the crust is as follows:

1. You need to sift the flour through a sieve to enrich it with oxygen, then add salt, sugar or powdered sugar to the flour, mix the ingredients well.
2. After this, cut the cold butter into cubes and add to the flour, stirring the mixture.
3. Then dilute 1 yolk with water and add it to the dough.
4. Knead the cheesecake dough until it acquires a uniform soft consistency, after which you need to carefully place it in the mold, covering the bottom and sides, and then bake at a temperature of 170 - 180 degrees.

Filling recipe classic cheesecake NY:

1. Mix mascarpone, cream, lemon juice, vanilla sugar, lemon zest, corn starch.
2. Add 3 eggs one at a time into the mixture.
3. Beat it until you get a homogeneous consistency.

In the form in which the cake was baked, it is necessary to form the finished cheesecake, that is, fill the cooled cake with filling. After this, pour 500 ml of water onto the baking sheet where the mold is placed and bake the cake until ready at a temperature of 170 degrees. Cool the finished cheesecake, decorate, and then serve.

A simple no-bake cheesecake recipe

In conditions where there is no oven, for example, in the country, you can cook something unusual, but at the same time simple recipe cheesecake without baking. To make such a cake, you need to take 50 grams of butter and 100 grams of shortbread for the crust. Grind the latter into crumbs, mix with butter into a homogeneous mass, place on a baking sheet with a diameter of 18 cm, and place in the refrigerator for 1 hour.

The filling recipe is as follows:

1. Mix and beat with a mixer 450 grams of homogeneous curd mass or mascarpone, 250 grams drinking yogurt, 150 ml cream.
2. For flavor and color, you can add a little orange zest to the filling. Should be prepared separately sugar caramel.
3. To prepare caramel, you need to heat 100 ml of water, 250 grams of sugar. When the caramel starts to take on golden color, you need to gradually introduce 250 grams of cream and 10 grams of gelatin, soaked in a small amount of water. Caramel will have wonderful aroma, if you add lemon zest, nuts, mint, cinnamon, vanilla.
4. Next, you need to mix 2/3 of the resulting cooled caramel with the cheese filling and place the resulting mixture on the crust.

Decorate the cheesecake with the remaining caramel. Can be placed on top hazelnuts, slices of your favorite fruit, mint leaves. The recipe for such a cheesecake will surprise any guest.

The resulting dish will be moderately sweet, moderately high in calories and very beautiful.

Chocolate cheesecake from Yulia Vysotskaya

Chocolate lovers can please themselves and their loved ones with a recipe for chocolate cheesecake from Yulia Vysotskaya. Everyone knows that her ideas in cooking are successfully used by many housewives, and the dishes she prepares are distinguished by their originality, exquisite taste and beautiful appearance.

To make cheesecake, you must first prepare the crust from the following products:

• 150 grams biscuit chocolate chip cookies;
• 6 tablespoons butter (100 grams).

The recipe from the author states that you need to mix both ingredients into the dough and put it in a greased form. It is best to use butter for this. Leave the pan at room temperature for 10 minutes, and then bake in the oven for 10 minutes. Next you need to prepare the filling.

According to Yulia Vysotskaya, it is not creamy mascarpone that is ideal for chocolate cheesecake, but low-fat cheese Philadelphia.

For the filling you need to take:

• 800 grams of cheese (4 packs);
• 4 eggs;
• 1 glass of sugar (200 grams);
• 450 grams of bitter dark chocolate;
• 2 tablespoons cocoa;
• 50 grams of butter.

First you need to separate the whites and yolks from each other. Then beat them separately in two containers, adding sugar. Gradually add Philadelphia cheese to the beaten yolks. Separately, melt the chocolate in a water bath, add low-fat butter and cocoa to the resulting mixture. Then pour the melted chocolate into the yolks in a thin stream.

Lastly, the whites whipped with sugar are added to the filling. After this, the mixture is carefully spread onto the baked crust. Chocolate cheesecake is baked in a water bath. This means that on the baking sheet where the mold is placed, before baking it is necessary to pour a large number of boiling water The cake is baked at 180 degrees for 40 - 45 minutes.

To make cheesecake the pinnacle culinary arts, the finished cake must be decorated based on the situation for which it was prepared. Beautifully cut pieces of caramelized fruit - apples, pears - will look good. In the summer, the best thing would be to decorate the dessert with fresh berries - strawberries, raspberries, wild strawberries.

Often confectioners decorate cheesecakes with forest or walnuts. This method gives the cake new taste. You can use crushed nuts to make an inscription or design.

It is important to follow the rule - any nuts must be toasted or dried in the oven.

Sometimes cheesecake is decorated with fruit jams. Among the advantages of this method is the ability to use jam at any time of the year. If the jam contains a lot of sugar, it is very important not to overdo it with decoration so that the cake does not turn out to be cloyingly sweet in taste and retains its creamy hue.

The most popular decoration methods are caramel and chocolate. Just melt the chocolate in a water bath, add some butter to it, and you’ll get a real chocolate glaze, which is easily applied to the cake and gives it a new taste. Chocolate caramel it's a little more difficult to do. It is important that the caramel does not burn and is aromatic.

New York cheesecake is rightfully considered one of the most beloved desserts among Europeans and Americans. It is distinguished by its gentle creamy taste due to the fact that its base is Mascarpone cream cheese. You can make a cake from a homogeneous curd mass or Philadelphia cheese. There isn't one perfect recipe cheesecake.

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, the birthplace of the classic cheesecake is not Italy, 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:

1. 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.
2. The dessert cake should be baked at low temperature in a water bath.
3. 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:

1. Grind the cookies into crumbs and add softened butter to it.
2. Rub the crumbs with butter.
3. 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:

1. Whisk the mascarpone and powdered sugar into a homogeneous mass.
2. Gradually pour in the cream, stirring constantly.
3. Add eggs one at a time.
4. Add vanilla and mix everything well.
5. Pour the filling into the mold.
6. Place it on a baking sheet, which must first be filled with water to the middle of the cake pan.
7. Bake at 160 degrees for 80 minutes.
8. Remove the cake from the oven, remove it from the pan and let it cool.
9. 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 make 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 strawberry cream on top cheese mass with vanilla and carefully level everything 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

Here's another recipe for a delicious ricotta cheesecake.

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 get a 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.

Like these ones wonderful recipes We bring to your attention cheesecake with ricotta and mascarpone, but decide for yourself which one you prefer! But no matter what recipe you choose, we can assure you that the cake will definitely turn out amazingly delicious!

Video recipe for making cheesecake with mascarpone

There are a lot of options for making cheesecake: from classic recipes, to adaptations using e.g. 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 ordinary “For tea” cookies (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.

Once the cheesecake has cooled to room temperature, it's a good idea to place it in the refrigerator for at least an hour.

It turns out very tasty and tender cheesecake with a subtle creamy note.

Despite it would seem small sizes Cheesecake is very nutritious.

Cooking time: PT01H30M 1 h 30 min.