Cheesecake is a delicious dessert made with cream cheese.
It is also called a pie or cake. There are many recipes with cottage cheese, ricotta, Philadelphia cheese, cream, but mascarpone cheesecakes are especially tasty.
Fat cheese is in perfect harmony with the sand base and as a result, a delicate delicacy is obtained.
Will we cook?
Mascarpone cheesecake - general principles of preparation
The basis for cheesecake is cake. It can be cooked with and 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 do not need to put sugar or other ingredients in it, but you can add a little vanilla, cognac, cinnamon if desired. The mass of cookies with the hands laid out at the bottom of the form.
For mascarpone filling, in addition to cheese, sugar or powder is used, cream is added. If the dessert is with pastries, then raw eggs also go to the cream. If without baking, then other products may be added to thicken, for example, gelatin, chocolate, starch. Together with mascarpone, you can put other cheeses and cottage cheese in the filling. This will reduce the cost of dessert, help diversify the taste.
The classic cheesecake has no toppings and has a light vanilla flavor. But any recipe can be diversified by adding berries, fruits, nuts, white or dark chocolate. They can also be used for decoration, but it is better to lay out fresh berries and fruits before serving the dessert to preserve the juiciness and attractive appearance.
Recipe 1: Classic Mascarpone Cheesecake
A variant of vanilla cheesecake with mascarpone and cream, which in structure resembles a souffle. The filling is tender, airy, melts in the mouth. All ingredients must be kept at room temperature for an hour, so that the products combine well.
Ingredients
• 1 gram of vanilla;
• 200 grams of cream;
• 500 grams of mascarpone;
• 3 eggs;
• 150 grams of powder;
• 100 grams of butter;
• 200 grams of cookies.
Cooking
1. We chop the cookies finely, you can skip through the meat grinder or push up the rolling pin. Combine with softened butter and knead well. We spread the resulting dough to the bottom of the detachable shape, level and make the sides, send to the refrigerator and stand until the filling is prepared.
2. Mascarpone is kneaded with powdered sugar, these two products combine well and do not cause problems.
3. Now gently introduce the cream. You need to add a little bit, otherwise lumps may appear.
4. Enter one egg at a time. You can interrupt the yolk with protein with a fork to make it easier to stir.
5. Put the vanillin and finally knead the filling.
6. Wrap the cookie sheet with foil on the outside, preferably in two layers so that water does not get into the cheesecake through the connectors.
7. Spread the filling, level with a spoon.
8. Put the form in a baking sheet, pour enough water so that it reaches the middle of the side.
9. Bake a cheesecake from 80 to 100 minutes at 160 degrees. Then we take it out, let it cool for half an hour, remove the sides and send the dessert to 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 recipe for cheesecake with mascarpone, which you must definitely try in the berry season. Only fresh strawberries are used, frozen berries will not work, as they secrete a lot of juice. Eggs do not go, white chocolate is used to consolidate the mass. Also, Philadelphia cheese is added to the filling, giving a creamy taste.
Ingredients
• 250 grams of cracker type "Maria";
• 100 grams of oil;
• 40 grams of mascarpone;
• 250 grams of white chocolate;
• 200 grams of creamy Philadelphia;
• 60 grams of cream;
• 350 grams of strawberries.
Cooking
1. According to the classical scheme, we grind the crushed cookies with butter, you can simply put everything in the processor and kill. We line the bottom of the mold with the resulting mass, level it with our hands.
2. We chop the white chocolate into cubes, send it to the water bath and melt it. Add cream, mix.
3. Combine Philadelphia with mascarpone, mix and gradually introduce the creamy mass with white chocolate. The cream should be homogeneous.
4. Half of the strawberries are left for decoration, the second part is cut into pieces and sent to the cream.
5. Put the filling in the cheesecake and send the dessert overnight to the refrigerator, cover the top with cling film. Then take out, decorate with fresh berries.
Recipe 3: Cheesecake with Mascarpone Cream Liqueur Cream
A delicious dessert that tastes like tiramisu. The cooking process is long, but the result is worth it. Delicate, airy dessert with a pleasant aroma of liquor. For the base, traditional Savoyardi cookies (ladies' fingers) are also used.
Ingredients
• 350 grams of mascarpone;
• 350 grams of Philadelphia cheese;
• 200 grams of powdered sugar;
• 4 eggs;
• 40 grams of liquor;
• 150 grams of cookies;
• 50 grams of strong espresso;
• 80 grams of oil.
Cooking
1. We cut the savoyardi, melt the butter and mix everything together. We spread on the bottom of the detachable form, send it to the oven for 10 minutes, then cool.
2. Cream cheese mixed with mascarpone, add powdered sugar, mix. Pour liquor and espresso into a thin stream, do not stop mixing.
3. Enter one egg into the cream, knead thoroughly.
4. We spread the fragrant filling in the billet of savoyardi.
5. We send to the oven, heated to 100 degrees. We stand 3 hours. Then we turn off the oven and let the cheesecake stand for another 2 hours, we don’t open the door.
6. The cooled dessert is sent to the refrigerator for 5 hours.
Recipe 4: Cheesecake with mascarpone and cherry without baking
Original gelatin-based mascarpone cheesecake recipe. For cooking, you can use fresh cherry or frozen. A feature of this dessert is the assembly technique.
Ingredients
• 300 grams of any cookies;
• 150 grams of oil;
• 450 grams of mascarpone;
• a glass of sugar;
• 200 grams of cream;
• 15 grams of gelatin;
• cherry berries 300 grams;
• 50 ml of cherry juice.
Cooking
1. Mix the cherry juice with the same amount of water, fill the gelatin and leave for 40 minutes. Then we heat until the lumps are completely dissolved, but do not let the mass boil.
2. Mix the sugar with mascarpone, gradually introduce the cream and melted gelatin, gently knead. The cream is ready!
3. We take out the seeds from the cherry.
4. Cover the bottom of the detachable shape with parchment, grease the edges with butter and spread half the cream. Then a layer of pitted cherries and again filling. But you can just mix the berries with the cheese mass. We remove the dessert for an hour in the refrigerator for gelatin hardening.
5. Grind the cookies, grind with softened butter. Then spread on top of the frozen cream and again send the dessert to the refrigerator, now for 5 hours.
6. We take out the form from the refrigerator, cover with a flat dish and turn it over. We remove the form and parchment, decorate the dessert at our 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 dessert. Moreover, a dessert with such a filling turns out to be very tender, resembles a souffle. Cottage cheese can be used any, but tastes better with a fatty product above 6%. Recipe with Baking.
Ingredients
• 140 grams of powder;
• 250 grams of cottage cheese;
• 250 grams of mascarpone;
• 3 eggs;
• 170 ml of heavy cream;
• 230 grams of cookies;
• 100 grams of oil.
Cooking
1. Mix the grated cookies with butter, form a lump and send to the refrigerator until the filling is prepared.
2. Wipe the cottage cheese through a sieve or interrupt with a blender. It is necessary to grind it so that there are no pieces in the filling.
3. Mix the cheese with cottage cheese, add a cream and powdered sugar on a spoon, then drive one egg each. We mix everything.
4. We get a lump of cookies, lay out in detachable form, making cake. Wrap the form in foil, leaving the top open.
5. Spread the cheese filling.
6. Send the form to the oven. But before this we put in a baking sheet, pour water into it. Bake a treat for at least an hour at a temperature of 160 degrees. Then we turn off the oven and cool the dessert in it without opening the door. We stand the cheesecake for 3 hours in the refrigerator, then we take it out of shape.
Recipe 6: Chocolate Mascarpone Cheesecake
There are delicious desserts, but there are universal ones. This is a mascarpone chocolate cheesecake. His taste cannot but please, absolutely everyone likes and has no opponents. But who doesn't like chocolate? And the addition of cognac will make the cream especially fragrant.
Ingredients
• 180 grams of cookies;
• 90 grams of oil;
• 100 grams of chocolate;
• 280 grams of mascarpone;
• 150 grams of cream 30%;
• 3 tablespoons of powder;
• 2 tablespoons of brandy.
Cooking
1. We make the base of cookies and butter, line the bottom of the molds.
2. Break the chocolate into pieces, put in a bowl and melt in a water bath, add 2 tablespoons of cream, mix.
3. In small portions we introduce mascarpone into the chocolate mass, do not stop interfering.
4. Introduce a little cream and powder. The amount of sugar is adjustable to your taste, as the bar of chocolate is also quite sweet.
5. Add cognac to the filling, which, if desired, can be replaced with liquor or rum. And you can completely exclude it.
6. Put the cheese filling in a tin, cover with cling film and send the chocolate cheesecake to cool for at least 5 hours.
7. We take out the dessert from the mold, decorate at our discretion. You can pour melted chocolate, sprinkle with grated tiles or cocoa powder.
Mascarpone cheesecake - tips and tricks
• Ideally, when baking a cheesecake, no cracks should form on the surface. But if minor defects appeared - it's okay, it will not affect the taste. And to hide the cracks will help fruits and berries.
• To prevent grains from forming when the mascarpone is combined with cream, the products should have the same temperature. You need to start introducing the cream a little bit, knead well.
• When whipping the mascarpone cheesecake filling, it is better not to use a mixer. A large number of air bubbles will make the mass loose and the cheesecake will not work. It is better to mix the filling with a regular whisk or fork.
• Do bubbles appear on the surface of the cheesecake? It can be from too intense beating of the filling and you need to get rid of them so that the top is not covered with dark spots. To do this, simply pierce the bubbles with a toothpick as they arise.
• The sweet cheesecake flavor blends wonderfully with sour berries and fruits. Therefore, when choosing jewelry for dessert, it is better to give preference to them than to sweet sprinkles, creams and chocolate.
