Looking at photos on the pages of culinary magazines, we want to get dishes that will look just as appetizing. However, in addition to appearance, we need to get a pleasant taste. Mascarpone cheese, which is included in a large number of popular dishes, will help you achieve the desired effect.

What is mascarpone

Many recipes for Italian dishes contain the component mascarpone - many housewives do not know what this product is. It is a delicate cheese made from milk and cream. The taste reveals delicate notes of baked milk. The lightness of mascarpone is deceptive - the cheese has a high calorie content of 450 kcal, so it is not suitable for people on a diet as part of their diet and can harm their figure.

Among the properties that allow you to understand what mascarpone is in cooking and determine the benefits of the cheese product are the following:

• neutral creamy taste (suitable for both sweet and salty dishes);
• the presence of macro- and macroelements necessary for a person;
• the presence of a large number of vitamins;
• content of amino acids essential for the body.

What is mascarpone eaten with?

Many housewives are interested in how to eat mascarpone. Cheese is widely used in cooking: it is eaten as a separate product or included in a variety of dishes that can be prepared over a fire, using an oven or a slow cooker. The component is used in the preparation of desserts, ravioli, various sauces and as a cream for cakes and pastries. Those who have tried mascarpone know well what it is, so they can easily find suitable uses.

Dessert with mascarpone

Sweet lovers who want to pamper themselves or loved ones with delicious and delicate desserts can use recipes that can be made from mascarpone:

• Cheesecake. The pie has a bright and at the same time delicate taste. Its base is crushed cookies, and the filling consists of mascarpone and cream. You can add deliciousness by adding chocolate, fruits or berries, and coffee to the list of ingredients.
• Tiramisu. Famous Italian mascarpone dessert. The classic recipe calls for this cheese in combination with cookies and cocoa.
• Cakes and pastries. For these confectionery products, you can prepare cream cheese cream, which will add soft shades of taste.
• Desserts with fruits. Mascarpone in combination with cream will become an excellent, quick-to-prepare sweetness if you add a fruit or berry component.

Savory dishes

Cheese can be used not only in confectionery products, but also in savory dishes. In such recipes, mascarpone is often a component for sauces and dressings, where herbs are added. You can use seasonings with cheese to add new flavors to vegetable salads, pasta, ravioli, and fish dishes. Chefs add it to pizza sauce to make it tender.

How to replace mascarpone

A replacement for mascarpone can be found among other types of cream cheeses:

• For dessert recipes, you can substitute Philadelphia cheese. It has the consistency of melt-in-your-mouth butter. It can be used to make cheesecake, fruit desserts and other baked goods.
• If the price of mascarpone seems too high, replace it with Buko, a type of cream cheese. The product is well suited for creating creams and fillings for cakes and pies.
• The most popular substitute is ricotta cheese, which resembles cottage cheese. The difference is that this variety has a more delicate consistency. It is used for second courses. In the photo, the two products are practically identical.

How to make mascarpone at home

Lovers of Italian food can make mascarpone at home. This needs to be done using 2 components:

• citric acid – ¼ tsp;
• cream (fat content of at least 25%) – 1000 ml.

How to cook:

1. Pour the milk product into the pan, place it on the flame and heat until bubbles begin to form.
2. The next step on how to make mascarpone cheese at home is to add acid, which must be mixed with a small amount of water. This liquid must be gradually poured into the hot cream. Leave the substance on the fire until it thickens.
3. Prepare a clean and dry container, place a colander inside, the bottom of which should be covered with a cotton towel. Pour the cream into the prepared bowl, wait until the whey has completely drained. The product remaining in the fabric will serve as a homemade version of cream cheese.

Recipes with mascarpone

Having encountered this ingredient among the necessary products, many housewives try to replace the component, since the price of cream cheese is high for many. However, if you want to get desserts, as in the photo in beautiful culinary magazines or restaurant menus, you should use mascarpone directly. The product pays for its price with its pleasant taste and tenderness.

Buttercream

The cream base, the main ingredient of which is cream cheese, is widely used by confectioners in production. It is added to cakes, pastries and muffins. The recipe for mascarpone cream is not complicated. The base is 75% cheese, the composition is supplemented with other tasty ingredients that adjust the consistency and add new flavor shades.

Ingredients:

• cream 33% – 200 g;
• powdered sugar – 100 g;
• mascarpone – 250 g;
• cocoa;
• vanillin;
• liquor.

Cooking method:

1. Pour the cream into a deep whipping bowl. Mix with a mixer until the milk product becomes fluffy. Then, begin to gradually add powdered sugar without stopping whisking.
2. If you decide to use cocoa for making, sift and add to the cream, mixing with powder.
3. Mix the cream cheese well using a spoon. Gradually add cream whipped with powder to the mixture, then vanilla. Mix all ingredients well again. You can use ready-made cream.

Cheesecake

The literal translation of the word means “cheese pie.” The consistency of the popular dessert resembles a cottage cheese casserole. The dish is based on shortbread cookies crushed into fine crumbs, and the filling consists of cream cheese and other ingredients. Using the recipe for cheesecake with mascarpone cheese, you will get a delicious and delicate dessert that is suitable for a holiday or tea party.

Ingredients:

• vanilla bean – 1 stick;
• mascarpone – 0.5 kg;
• powdered sugar – 1 faceted glass;
• chicken egg – 3 pcs.;
• cream (33%) – 0.2 l;
• shortbread cookies – 0.2 kg;
• butter – 100 g.

Cooking method:

1. Place the cookies in a blender and grind until finely crumbled. Soften the butter and add to the base. Grind the ingredients until a homogeneous mass is obtained.
2. Take a baking dish, place the cookie mixture into it, form a cake with sides, the height of which should be at least 2 cm. Place the mold with the base in the refrigerator.
3. Start preparing the filling. To do this, mix the mascarpone with powdered sugar using a whisk. The result should be a mass of homogeneous consistency.
4. Gradually add cream to the resulting substance, continuing mixing.
5. Break one egg at a time into a bowl, stirring gently. Add vanilla.
6. Remove the pan from the refrigerator and wrap the container with 3-4 layers of foil. Pour the filling in there.
7. Fill a baking tray with water and place the cake pan inside. Preheat the oven to 160 degrees, place a baking sheet inside. Bake the cheesecake for 80 minutes.
8. Remove the finished dessert from the mold and leave to cool at room conditions.
9. When the pie has cooled slightly, place it on a plate and put it in the refrigerator. Refrigerate the baked goods for at least 2 hours.

Cake

Making a cake with mascarpone cheese is an integral part of the holidays in Italy. To make your baked goods delicious, use a sponge cake as a base and prepare the cream correctly. The recipe for making the filling is simple, but will require some culinary skills. You can complement the cake with fruits or berries of your choice, or decorate with chocolate.

Ingredients:

• wheat flour – 150 g;
• granulated sugar – 0.3 kg;
• mascarpone – 250 g;
• cherries (or other fruits and berries) – 0.3 kg;
• butter – 50 g;
• chicken egg – 3 pcs.;
• cream (for whipping) – 250 g;
• chocolate - 1 bar.

Cooking method:

1. The first step on how to make a cake is to create the dough. To do this, beat the sugar and eggs until the sweet crystals dissolve. Then gradually add flour and knead the dough mixture.
2. Grease the springform pan with oil and pour the dough inside. Place the workpiece on a baking sheet preheated to 185 degrees in the oven. The cake should bake for about 20 minutes. Soak the finished base a little with cherry juice.
3. Place the washed and pitted berries around the perimeter of the cake.
4. The next step is to make the cream. Mix cream and granulated sugar with a mixer, add cheese to the resulting mass. Spread the finished cream over the berry layer. Sprinkle with grated chocolate.
5. Place the dessert in the refrigerator for about 4 hours.

Classic tiramisu

The famous airy dessert comes from sunny Italy. Mascarpone tiramisu can be prepared at home, it is only important to choose the right ingredients for the dish. Tiramisu according to the classic recipe is based on lady fingers cookies, which can be replaced with dried biscuit, and cheese with heavy cream, but the taste of the cake will differ.

Ingredients:

• cookies – 0.3 kg;
• chicken eggs – 4 pcs.;
• granulated sugar – 100 g;
• coffee – 0.4 l;
• mascarpone – 0.5 kg;
• cocoa powder – 5 tbsp. l.;
• wine (liqueur, cognac) - for impregnation.

Cooking method:

1. Take the eggs, separate the yolks, mix them with sugar until the mixture turns white. Add cheese to the mixture, using a spoon, stir until smooth.
2. Place the separated whites in a separate bowl, beat until a thick foam forms. Transfer the resulting mass to the cheese, mix at a slow pace.
3. Brew coffee, cool, add a little alcohol to the liquid. Cookie sticks should be dipped in the drink and placed tightly on a baking sheet in one layer. Spread half of the prepared cream on top.
4. Place the next layer of cookies, moistening them in the coffee liquid. Spread the remaining cream on top. Refrigerate the prepared dessert for 3 hours.
5. Sprinkle the cooled dessert with a thick layer of cocoa powder, which must be sifted through a sieve.
6. Carefully divide the sweetness into portions, since the cake is very soft.

Mascarpone cheese price

You can buy this type of cream cheese in specialized stores or large retail chains. If the product is not on the shelves, try ordering from an online store. Prices depend on the manufacturer and packaging, which contains 250 g or 0.5 kg of mascarpone. The average cost of 1 jar of the first volume is 100-150 rubles, and a half-kilogram package can be purchased at a price of 300-400 rubles. If you can’t buy the product, you can make it at home. The price will not change significantly, since 1 liter of heavy cream or sour cream is expensive.

Video

The name of this product alone evokes strong emotions among gourmets. Mascarpone cheese - amazing, tender, creamy! It is difficult to confuse it with anything or replace it. “What is it and what is it eaten with?” - you ask? It turns out that everything is simple to the point of genius.

The pride of the Alpine region

Mascarpone is the calling card and pride of the Italian region of Lombardy. This is a delicate mass that is obtained from the milk or cream of a special local breed of buffalo. But since their population is not so numerous, full-fat cow’s milk is also used for production. True, not every cow receives such an honor, but only the one that is fed with aromatic alpine herbs. The technology for preparing the product is quite simple. The cream is slowly heated to a temperature of 75-90 degrees. To roll into a mass, you need to add either a little white wine vinegar or lemon juice.

Application area

So, what is mascarpone? figured it out. Where is this precious product that appeared on our shelves not so long ago used? The first thing that comes to mind is the fantastic tiramisu cake or similar desserts. However, the use of mascarpone is not limited to these dishes. Its creamy consistency has an indescribable taste; with its presence, mascarpone cheese ennobles every culinary masterpiece. Cakes, appetizers, main courses, mousses, savory pastries, tortelli, ravioli and creamy sauces “sound” completely different with it.

Mascarpone cheese: we cook it ourselves

Today it is not difficult to buy any product you could want. Mascarpone is no exception. The only thing that can scare off the consumer is its rather high price. But if you want to try the legendary Lombardy cheese, you can try making it yourself. Both an experienced cook and a beginner can do this. So, take one liter of cream with a fat content of at least 33%. We heat them to the required temperature in a water bath. Stirring occasionally, add two tablespoons of freshly squeezed lemon juice. We warm it up for another ten minutes - during this time the mass begins to thicken. Remove from heat, cover with a lid and let cool at room temperature. Pour the cold cheese mixture into a colander lined with several layers of gauze. When the whey has drained a little, tie the ends of the gauze with a bag and hang it for 10-12 hours. Mascarpone cheese is ready. A liter of heavy cream will yield approximately half a kilogram of product. Store it in a closed container in the refrigerator.

Use of homemade mascarpone

Homemade cheese, like store-bought cheese, can be used instead of butter - just spread it on bread and enjoy the taste. Or mix with nuts, berries, fruits. By adding sugar, vanillin and cream to the mixture, you can use it to decorate sponge cakes. And if you spread mascarpone on salmon slices, add cucumber and green onions, you will have an excellent appetizer. The fish can be rolled up and cut into portions. Undoubtedly, mascarpone is one of the best inventions of mankind. Don't believe me? Try it and see for yourself!

Not everyone has tried mascarpone; only those who are really into cooking know what it is. And even if you just try to cook a dish, you may stumble upon unknown ingredients in the recipe. Now everything is simpler, explanations can be found on any thematic resource, but what if the required product is simply not sold in your city? Or its price forces you to look for alternative ways to solve the problem.

Learning to cook

Cooking yourself is much cheaper and more interesting than buying ready-made semi-finished products:

• The cost of products is negligible, unless we are talking about some delicacies.
• The cooking process is completely controlled.
• The composition of the served dish is completely known.
• Cooking takes much less time than it might seem at first glance.

There are no difficulties in the cooking process, you just need to read the recommendations and try several times. The first attempt is not always successful; this applies to all areas of life. The main thing is not to give up even after several failures.

Over time, it becomes clear what exactly was done wrong:

1. When should you turn down the gas and continue cooking over low heat?
2. How long should you beat and mix the ingredients?
3. How long does it take to fry, boil or stew?
4. When is the best time to add spices?

This is the case when everything is decided by experience and trial and error. You can’t do without “bruises,” but who will remember a dozen spoiled dishes after hundreds of edible and tasty ones?

How is real Italian cheese made?

Mascarpone is one of the varieties of cheese. To make it:

• Heavy cream is used, at least 33%.
• Heat in a water bath, add tartaric acid.
• The liquid contents are expressed.
• The “dry residue” is placed in a cloth bag and hung overnight.

In order not to waste time preparing this cheese, you can simply buy it at your nearest store. If he ends up there, of course.

If you pay attention to the taste and appearance of the product, you can immediately begin to suspect something is wrong - it looks more like some kind of curd mass. But don't panic, this is exactly how it should be.

Mascarpone used as dessert, as an integral part of a more refined dish. So it’s better to evaluate the taste after the plan has been implemented and the dish has been prepared.

Cheese has not gained much popularity in our area. Why overpay when you can get curd mass and cream? A little effort and the result is almost the same, but it’s true that you won’t be able to boast about the delicacy.

Mascarpone: taste

1. Melted butter.
2. Regular yogurt.
3. Cottage cheese with sour cream.

Not all of us are gourmets and not everyone can recognize all the subtleties of the taste of mascarpone. But it’s not so difficult to catch a couple of points:

• The mass does not taste like cheese at all.
• Not salty.
• Has something in common with fermented milk products.

Don't expect any fantastic taste; this product is guaranteed not to be among the top ten most delicious things you've ever tasted in your life.

Low calorie oil- such a comparison would be most appropriate.

Mascarpone will be neither salty nor sweet at the same time. Because fermented cream will not give any of these flavors, and, judging by the recipes, there are no other additives.

If a person has never tried this type of cheese, one of the “substitutes” (described below) can be served under its guise; most likely, no one will feel the difference.

What can you replace mascarpone cheese with?

If you urgently need to prepare a dish and the recipe contains mascarpone, the easiest way is to visit the supermarket and buy this cheese. But if the desired product is not on the shelf, you will have to look alternative.

If you have time, you can cook it yourself according to the recipe provided. If time is an unaffordable luxury, then:

• Take regular sour cream, the higher the fat content, the better.
• Add sugar or spices, depending on the desired result.
• Use as directed.

Suitable instead of sour cream cottage cheese with cream :

1. Mix in a bowl.
2. Pass through a separator.
3. Serve.

It is necessary to obtain a kind of curd mass by separating the liquid part. These substitution options will not deceive those who have already tried real mascarpone. But if you add it to a dish, only a real gourmet will feel the difference, and that’s not a fact.

A more complex substitution involves heavy cream, hard cheese and butter. Again, mix until smooth and separate the liquid part. The selected cheese can impart a specific taste to the finished mass; special attention must be paid to this issue.

Mascarpone is not some unique product produced using special technology in Italian cellars. The manufacturing procedure is known to everyone and is in the public domain; homemade cheese will be no worse, and maybe better than the store-bought version. In any case, it will be clear what it is made of.

Mascarpone - what is it eaten with?

Oddly enough, this cheese can be spread on bread:

• It is an excellent substitute for butter.
• Suitable for those who are trying to lose weight.
• Contains significantly fewer calories than butter.

But it would be strange to limit ourselves to only this use case:

1. Together with berries and fruits, this product is suitable as a dessert.
2. Mascarpone makes a wonderful sauce.
3. Included in tiramisu and cottage cheese casseroles.
4. Liqueurs and chocolate will give the cheese a special taste.

Most often this product is used in confectionery. But again, in our area they don’t work with this product very often, so it’s difficult to find really interesting applications. And this should not stop novice confectioners on the path of culinary experiments.

Fermented milk product

Mascarpone is a type of cheese made from cream. This fermented milk product first appeared in Italy, hence the exotic name.

Initially, the cheese was made according to this scheme:

• The cream is left to settle in milk for 10-12 hours.
• The resulting mass is transferred to linen bags.
• After the same 12 hours, all the “extra” liquid is gone and only the finished product remains.

Today, only cream and citric acid are often used to speed up and somewhat simplify the whole process. The resulting cheese can be:

1. Use for making tiramisu and casseroles.
2. Serve as a dessert with fruit, chocolate or liqueurs.
3. Spread on bread.
4. Use as a sauce.

All of these are classic options, but you can try something new, it all depends on your imagination. Mascarpone tastes most like melted butter, yogurt or curd mass. In fact, nothing out of the ordinary, but it feels nice.

If you've ever tried mascarpone, it's quite easy to explain what it is. It is enough to compare it with ordinary curd mass and all questions will disappear. Is it worth overpaying for such a dessert when there are always analogues at hand - too difficult a question.

Video tutorial: making mascarpone at home

In this video, chef Irina Leonidova will show how homemade mascarpone cheese is prepared, what ingredients are used, and a simple method of preparation:

Most often, when you hear the word “cheese,” your head brings to mind an image of a yellow triangular piece wrapped in film and with small holes inside. This product melts, cuts and grates perfectly. However, there are varieties that are more reminiscent of cream than the usual cheese. One such product is Mascarpone cheese, which first appeared in Italy in the Lombardy region.

Italians are sure that the history of its occurrence is connected with pure chance. To make the famous hard Parmesan cheese, you needed milk that had settled and the cream was collected on top. This cream was considered unsuitable for making hard cheeses and spoiled quickly, so it was allowed to be collected by an apprentice in order to spread it on ordinary flatbreads. Thus the first Italian cream cheese was born. And the name comes from the Lombardy word “mascarpa”, which simply means “cottage cheese”.

Characteristic

Mascarpone differs significantly from the soft curd cheese we are used to due to the fact that whey is not used in its preparation. The difference between cream and curd products is obvious: such cheese is more reminiscent of a thick whipped mass, smooth and homogeneous, than a grainy curd mass. It also tastes different from the usual soft cheeses, which are mostly sour and salty. Mascarpone is most similar to Philadelphia cream cheese, which is used to make the famous roll of the same name. The production of soft cheese both industrially and at home is the same and is not very difficult.

• Tartaric or citric acid is mixed with a large amount of fresh heavy cream skimmed from milk. The traditional recipe used buffalo milk, but today almost all cream cheese is made from regular cow's milk.
• The resulting mass is placed on fire and slowly heated. There is no need to bring it to a boiling point, otherwise the cream may curdle and the cheese will not turn out the way it should be.
• The mass, boiled until tender, is placed in cloth or gauze and hung for a while. This will allow excess liquid to drain and make the structure of the finished product even more delicate and silky. Mascarpone should look like a very thick buttercream, not clump, but not spread over the surface.

Composition and calorie content

Mascarpone, made from fresh cream, contains many beneficial substances. This includes lactic acid, calcium, and protein - everything that is found in large quantities in regular fresh milk. Heat treatment at low temperatures and the absence of saline solution make it possible to preserve almost all vitamins and minerals in its composition:

• most of the B vitamins;
• vitamins A, K, C, D and PP;
• magnesium;
• phosphorus;
• sodium;
• potassium;
• zinc.

The calorie content and BJU of the product depend on the initial fat content and quality of the cream. The fat content of real Mascarpone is at least 80%, and 100 g of creamy delicacy contains as much as 430 kcal, 6.2 g of protein, 5.8 g of carbohydrates and 45 g of fat. Since it is practically not consumed in its pure form, but mixed with other ingredients, it is sold in small plastic containers weighing from 100 to 300 grams.

Benefit

Despite the high fat content and calorie content of soft cheese, both chefs and doctors recommend eating it occasionally. This is due to the many beneficial properties of high-quality Mascarpone.

• Due to the quick and gentle preparation, almost all vitamins and beneficial microelements remain in the finished product, and therefore in the dessert prepared with this cheese. Vitamins of certain groups are useful for certain diseases. B vitamins are involved in cell growth and metabolic processes in the body. Nicotinic acid (PP) regulates human fat metabolism, breaking down carbohydrates and converting them into energy. And vitamins A, C and D are responsible for immunity and the condition of skin, hair and nails.
• Antioxidants contained in cream cheese protect and strengthen the body, slowing down the aging of cells. Recent studies have shown their benefits in the fight against cancer.
• The microelements included in the form of magnesium, zinc and phosphorus help cope with stress, calm the nervous system and help with depression. And the delicate creamy taste of Mascarpone, melting on the tongue, brings real pleasure and improves your mood.
• Potassium and calcium included in the composition are necessary for people with diseases of the musculoskeletal system, for fractures and injuries of joints and bones.

Harm

Unfortunately, not all people can include this most delicate creamy product in their menu. Its high fat content and high calorie content make Mascarpone a forbidden delicacy for people suffering from alimentary obesity and adhering to a certain diet.

It is not recommended for use by diabetics, people with stomach ulcers and gastrointestinal diseases. If you have liver problems and lactose intolerance, you should completely avoid any cheeses in your diet, no matter how tasty and healthy they may be. Cheese desserts can be eaten by children aged two years and older, but you should not include such cheese in complementary foods for babies; it is better to limit yourself to regular cottage cheese.

Storage rules and periods

Mascarpone is a perishable product. After opening the sealed package, it can be stored for no more than 2-3 days in the refrigerator at a temperature of 5 to 10 degrees. Under no circumstances should you leave it on the table or in a warm drawer - this will cause the cheese to sour in just a couple of hours. Unlike regular dense cheese, which can be frozen, the creamy product cannot be stored in the freezer. From low temperatures, ice crystals form in its structure, which, when defrosted, turn into water and make the cheese liquid and tasteless.

It is better not to purchase such a capricious product in bulk and in advance, if you can easily purchase it in the nearest stores. For those who do not have access to a fresh product, it is better to refuse to use it or replace it with analogues. For example, creamy Ricotta cheese, soft Philadelphia or Almette curd cheese.

According to reviews from many housewives, they are practically indistinguishable from homemade Mascarpone in many desserts.

Use in cooking

In Italy, Mascarpone is most often combined with other cheeses to give it a stronger flavor. Most often this is Gorgonzola, which includes a special blue mold. A mixture of cheeses is served as an appetizer with wine, placed on bruschetta or cookies. In Mascarpone’s homeland, in Lombardy, it is mixed with chopped anchovies and herbs, olives and hot spices are added. Various soups, risotto and purees are made with it.

However, most often the creamy product is used in the preparation of desserts. These are famous sweets called “cheesecake” or “tiramisu”, various creams for eclairs and cakes. It is mixed with liqueurs and syrup, berries and fruits, chocolate and caramel are added to it. Such widespread use is due to one of its features: at high temperatures, soft cheese does not change its shape, unlike hard cheese, and therefore is ideal for any baking.

Unfortunately, it is not always possible to purchase high-quality goods at an affordable price, and in some cities it is generally difficult to find this foreign delicacy. To prepare it, you need high-quality heavy cream (at least 30% fat), which is also quite difficult to find in a regular store. Therefore, many housewives have learned to make an analogue of homemade Mascarpone from regular fat sour cream. To do this you will need:

• 1 liter of sour cream 25% fat;
• 300 ml of fresh milk of any fat content;
• 2 teaspoons lemon juice, preferably freshly squeezed.

Sour cream is combined with milk and stirred until a homogeneous mass is obtained. The resulting mixture is poured into a saucepan with a thick bottom and placed on low heat, stirring constantly. As soon as the temperature reaches 70-75 degrees and the first bubbles appear in the milk-sour cream mixture, you need to pour lemon juice into it and mix everything. The fire is turned off, the pan is tightly covered with a lid and left to cool for half an hour. After the specified time has passed, the mass should be thrown onto a sieve lined with gauze in two layers and the moisture should be allowed to drain. Place the finished cheese in the refrigerator and let it brew for several hours, or better yet, overnight.

If there are small lumps in the cheese, you can blend it with a blender at high speed.

Recipes

The best way to use store-bought or homemade Mascarpone is to make the famous New York cheesecake. To do this you will need:

• 300 g of any shortbread cookies;
• 100 g melted butter;
• 600 g Mascarpone;
• 150 g granulated sugar;
• 3 chicken eggs;
• 200 ml heavy cream 25-35%.

For baking, you will need a springform pan with a diameter of 20-24 cm and a height of at least 6 cm. All ingredients must be at room temperature and the butter must be melted, so you need to remove them from the refrigerator in advance. Start preparing the layered cheesecake with the base. To do this, shortbread cookies are passed through a meat grinder, crumbled with a blender or broken with an ordinary rolling pin. The resulting shortbread crumbs are combined with melted butter and placed on the bottom of a mold covered with parchment. The laid base must be thoroughly compacted by hand or using any glass cup.

You can make sides from such a plastic mass, or you can limit yourself to just the base. The compacted form is placed in the oven at 200 degrees for 10 minutes so that the cookies “set” and become like a solid cake.

Cream cheese is mixed with sugar until smooth; it is best to do this with a kitchen machine or mixer turned on at minimum speed. Chicken eggs are added to the mixture one at a time, after each cream you need to mix well with a spatula. After the eggs, heavy cream is added and the mixture is mixed again. You need to try not to beat, but only mix the cheese cream, otherwise there will be small bubbles in the finished pie. The finished cream is poured into the mold on top of the cake and placed in the oven for 10 minutes at 200 degrees. After the specified time has passed, the temperature should be reduced to 105-110 degrees and bake the cheesecake for another hour and a half.

There is no need to immediately remove the finished cake from the oven, otherwise it will quickly settle. It is best to wait 40 minutes for it to cool, then let the mold stand on the table for another 40 minutes before putting it in the refrigerator. To release the cheesecake from the pan, run a sharp knife along the inside edge of the pan and carefully open it.

The dish is served in portions on a large flat plate; you can pour chocolate on top of the piece, put a scoop of ice cream on it, or decorate it with any fruits and berries.

Mascarpone cheese is a delicate creamy mass that serves as the basis for making desserts (tiramisu, cheesecake) all over the world. The first mention of the product was recorded in the 16th century in the northern region of Italy (Lombardy). This territorial affiliation of cheese is associated with well-developed agriculture in the conditions of this area. As a result, it became necessary to process milk in order to avoid spoilage of the product.

Mascarpone means “better than good” in Spanish. And indeed, the taste of soft cheese is difficult to overestimate. It is not sour, with pleasant subtle creamy notes.

This is a perishable product. After opening the package, the cheese remains fresh for 3 days.

Mascarpone contains antioxidants, amino acids, mineral compounds, easily digestible proteins, vitamins A, B, D, PP, C, which have a beneficial effect on the nervous and cardiovascular systems, bone tissue, and immunity.

Harm or benefit

Mascarpone is a product obtained by mixing cream (heated to 80 degrees) skimmed from cow's milk during the production of Parmesan with white wine vinegar or lemon juice, which accelerates the coagulation of the raw material. These ingredients determine the nutritional value of the product. Since the cheese is made from natural milk and undergoes gentle heat treatment during the production process, it retains maximum nutrients.

This is a high-calorie product, 75% of which comes from triglycerides, which makes it more like a buttery cream in consistency. 100 g of mascarpone contains 412 kcal, 42 g of fat and 6 g of protein and carbohydrates.

Beneficial features:

• strengthens bone tissue, ligaments, muscles;
• improves blood composition;
• activates the immune system;
• slows down tissue aging;
• relieves excessive nervous excitement;
• relieves pain that occurs with arthritis, arthrosis;
• improves the condition of teeth, nails, skin, hair;
• stimulates brain function.

Creamy mascarpone cheese is useful for people suffering from cardiovascular diseases, sudden mood swings, joint inflammation, depression, increased irritability, sleep problems, frequent colds, and a tendency to osteoporosis. Creamy paste cannot be frozen, since under the influence of negative temperatures it loses its consistency and vitamin and mineral composition.

Due to the lack of proper sterilization and high fat content, the product is not recommended for young children under 3 years of age with a weak digestive system and people with milk intolerance, high cholesterol, those suffering from excess body weight, hepatitis, hypertension, kidney and intestinal diseases.

How to cook it yourself

Mascarpone is an expensive product (400 rubles for 0.5 kg), reminiscent of thick sour cream in consistency, which cannot always be found on store shelves. In this case, it is recommended to prepare the Italian cream product yourself at home or purchase a surrogate.

How to replace mascarpone cheese

"Ricotta", "Bonjour", "Philadelphia", "Almette", "Rama".

Mascarpone can be made from full-fat sour cream, cream with cottage cheese or lemon juice. Which of the three recipes to choose depends solely on individual preferences. Let's look at the easiest way.

To make cheese you will need only two ingredients: lemon (1 piece) and cream, 25% fat (500 ml).

Sequence of work:

1. Heat the cream in a water bath to 80 degrees.
2. Squeeze lemon juice, measure 20 ml. Pour into the heated cream, stir thoroughly, and let simmer for another 10 minutes.

Lemon juice starts the coagulation processes of milk protein.

1. When small flakes appear on the surface of the cream, the cheese should be removed from the heat and left for 30-50 minutes. After it becomes warm, the curd mass is separated from the whey using gauze. Squeeze out the cream and hang it over the pan to drain off excess liquid. After an hour, the cheese is transferred to a dish and kept in the refrigerator for 12 hours. Lumps formed during the preparation of homemade mascarpone should be thoroughly kneaded with a fork or broken up with a mixer.

The longer the cheese drains, the denser the structure it acquires. The cream is easier to prepare from a soft paste that has not been completely squeezed out of the whey.

Ready mascarpone remains fresh for 3-4 days. After the expiration date, the product should not be eaten.

Remember, during long-term storage in fermented milk products, pathogenic bacteria quickly begin to develop, which pose a danger to human health.

If you consume expired mascarpone, you may experience an allergic reaction, poisoning, and gastrointestinal upset. These conditions are accompanied by nausea, diarrhea, abdominal pain, increased body temperature, fever, weakness, unbearable, acute colic. If symptoms of intoxication of the body occur, treatment should be started immediately: rinse the stomach, drink a sorbent, do a cleansing enema, drink plenty of fluids, call a doctor.

Mascarpone can be made from homemade sour cream, 40% fat. In this case, it is laid out in gauze and left under pressure for 5-8 hours. The output, in fact, is a dehydrated cheese mass, the consistency vaguely reminiscent of soft cheese.

What to eat with

Italians have long noted that soft, creamy mascarpone cheese goes well not only with desserts, but also with fruits, ham, mushrooms, spicy herbs, tomatoes, seafood, anchovies, pickled chanterelles, salted and smoked fish. It is added to hot dishes to give products a more delicate texture.

Use of mascarpone in cooking:

1. Pasta and polenta. Soft cheese is used as a dressing for the dish. It envelops foods, softens their taste, saturating them with creamy notes.
2. Sandwiches. The cheese is mixed with mustard and finely chopped fresh herbs (parsley, cilantro, basil) and spread on toast instead of butter. Lay sausage or ham bars on top.
3. Dessert. To prepare the cheese delicacy, mascarpone is mixed with powdered sugar, finely chopped fresh fruits (kiwi, strawberries, raspberries, banana) are added. This is a traditional Italian dessert, light and satisfying.
4. Cream. Cheese, whipped with sugar, is used to coat ready-made buns, shortbread and honey cakes.
5. Risotto. Italians add mascarpone at the end of cooking to improve its taste. At the same time, it should be taken into account that the calorie content of risotto increases.

White and rose wines highlight the taste of soft, creamy mascarpone. These include: Riesling, Sauvignon, Zanfandel, Rosé'Anjou. They have an unobtrusive subtle taste, light, in the style of a pastry shop.

Italian cheese paste made from cow's or buffalo's milk cream is also used to make ice cream, pudding, mousses, jellies, pastry creams and fruit salad dressings.

The most popular desserts using Milanese cheese are tiramisu and cheesecake. Let's consider the principle of their preparation.

Tiramisu with mascarpone

It is an Italian multi-layer dessert that has gained wide popularity all over the world. Literally, the name tiramisu (“tira”, “mi”, “su”) can be translated as “lift me up”. Currently, there are many variations in the interpretation of the name of the dessert. Some associate it with the fact that it lifts the mood, others with its high calorie content, and still others with a stimulating effect (due to the combination of coffee and chocolate). One way or another, tiramisu is an exquisite Italian dessert of aristocratic origin. It is believed that it was invented in honor of Duke Cosimo III de' Medici in the 17th century, although no documentary evidence of this fact has survived.

The taste of tiramisu directly depends on the freshness and quality of the mascarpone, which serves as the basis for preparing the cream. 100 g of dessert contains at least 300 kcal.

Ingredients:

• powdered sugar - 75 g;
• cocoa powder - 80 g;
• chicken egg - 2 pcs;
• rum - 60 ml;
• savoiardi cookies - 30 pcs;
• mascarpone cheese - 250 g;
• strong coffee - 200 ml.

Cooking principle:

1. Whip the mascarpone vigorously with a whisk until smooth. The cheese should acquire the consistency of thick sour cream or heavy cream.
2. Separate the whites from the yolks. The latter, in turn, are beaten with mascarpone and powdered sugar until a white mass is obtained. Foam the whites and carefully (1 tablespoon at a time) fold into the yolks and cheese.
3. Mix cooled strong coffee with rum in a wide plate. Gently dip half of the savoiardi in the soaking mixture and place it on the bottom of the mold.
4. Divide the cream into three parts, one of which is poured over the first layer of cookies. Carry out a similar procedure with the two remaining parts of the savoiardi. At the same time, the top layer of cookies must be filled with cream.

To level the savoiardi, tap the sides of the mold.

1. Place the dessert in the refrigerator for 3-5 hours.
2. Before serving, sprinkle tiramisu with cocoa using a fine sieve. This way you can avoid lumps on the surface of the dessert.

Tiramisu with mascarpone cheese is cut and served chilled in portions. If the cream warms to room temperature, it will become liquid and begin to melt.

To add a nutty flavor to the creamy dessert, lady fingers (savoiardi) are sprinkled with chopped pistachios. Cookies can be replaced with biscuits. Brew coffee and cool immediately before preparing tiramisu. This way it will turn out tastier and with a richer aroma.

Cheesecake with mascarpone

It is a cheese dessert, reminiscent of a soufflé or cottage cheese casserole in consistency. The first cheesecake appeared in Ancient Greece. Currently, there are many variations of preparing a light dessert, but its main component always remains cream cheese (Philadelphia, cottage cheese, mascarpone).

Ingredients (room temperature):

• chicken eggs - 3 pcs;
• butter - 100 g;
• vanilla pods - 1 piece;
• shortbread cookies - 200 g;
• cream 33% fat - 200 ml;
• mascarpone cheese - 500 g;
• powdered sugar - 140 g;
• strawberries and fresh mint for decoration.

Cooking principle:

1. Wrap the form with foil.
2. Grind the cookies into fine crumbs, mix with softened butter.
3. Form the bottom of the cheesecake from the resulting mixture. To do this, it is distributed in a baking dish, forming a cake with a thickness of 0.5 cm and a side height of 3-4 cm.
4. Beat mascarpone with powdered sugar, add cream, eggs, vanilla seeds. Mix the cream thoroughly. Pour the filling onto the crust.
5. Fill the baking tray halfway with water. Place the form with the blank on it. The main condition for successfully baking a cheesecake is that water should never get inside the dessert.
6. Bake in the oven for 1 hour 20 minutes at 160 degrees. Then remove the cake and leave to cool in the pan. Then remove the cake.

To strengthen the structure, place the finished cheesecake in the refrigerator for 2 hours. Garnish with a sprig of mint and fresh strawberries.

Remember, when baking, the cheese dessert should not expand or crack. To prevent this from happening, the creamy base of the cheesecake should be whipped exclusively with a whisk. When using a mixer, more air enters the mass, which leads to an increase in the rise of the cake and, as a result, the formation of cracks on its surface during the cooling process. In addition, it is important to bake the dessert exclusively in a water bath at a low temperature, and remove it only after it has cooled. This will reduce the likelihood of tears appearing on the surface of the top layer.

Cheesecake with mascarpone cheese - a delicate cheese soufflé with a creamy milky taste and hints of vanilla. To vary the taste, sweet and sour fruits (currants, raspberries, strawberries) or jam are added to the filling.

Conclusion

Mascarpone is a traditional Italian cheese containing 5 times more protein than milk. The product contains useful essential amino acids - lysine, tryptophan, methionine. The lack of these compounds in the body leads to muscle wasting, disruption of blood formation, fat metabolism, phosphatides in the liver, adrenaline synthesis, and nitrogen balance.

Italian cream cheese is a source of magnesium, calcium, phosphorus, sodium, iron, vitamins A, B, D, PP, C, antioxidants.

To produce mascarpone, fresh heavy cream is mixed with citric or tartaric acid, the mixture is heated to 90 degrees, and placed in linen bags to drain excess whey. Unlike hard cheeses, sourdough and rennet are not added to it. Because of this, the product does not form a dense clot, but is more like thick sour cream or whipped cream with an oily structure.

Regular consumption of cheese improves the body's immune response, improves mood, strengthens bones, teeth, nails, and hair.

Mascarpone is a fatty product that should not be consumed by people with diseases of the digestive system (liver, intestines, stomach), obesity, or children under 2 years of age.

Remember, properly prepared mascarpone is white in color, emits the aroma of cream and fresh milk, not sour with a subtle creamy aftertaste.