The history of this culinary masterpiece is quite rich and goes back far to Greece. Even in the 7th-6th century BC, this miracle in Ancient Greece was given to athletes at the Olympic Games. Then, no doubt, he had a different appearance. Cheesecake became more similar to dessert for Englishmen when they began to pour hard cheese with sweet milk, and after rubbing it into a homogeneous mass.
Since that time, old-fashioned Englishmen have been cooking cheesecake with mascarpone without baking. On the cake of the milled pastry, mixed with butter, put stuffing of cheese, cream, sugar and milk. Sometimes, in order to keep the dessert in shape, gelatin is also introduced. Cooked cheesecake is cooled.
Cheesecake recipes with mascarpone cheese have many followers in all countries. This dish was most popular in the USA.
Classic cheesecake with mascarpone is prepared both without baking , and on a water bath in the oven. On the cheesecake of mascarpone, there must necessarily be a top layer of cream.
Today we offer a cheesecake recipe with mascarpone cheese, which will look more like a soufflé, tender in structure, and at the same time nutritious.
You can replace mascarpone in cheesecake with fresh fatty sour cream or a mixture of cottage cheese and cream, if suddenly you do not have this kind of cheese in your house.
How to make a classic cheesecake from mascarpone, so that it does not get up and crack when baking? There are certain rules for its preparation:
- Beat the butter base of cheesecake is best a whisk. This will allow the mixture to avoid enrichment with oxygen, which will reduce the risk of cracking when cooling the cheesecake.
- Bake at low temperature and in a water bath.
- After the cheesecake is ready, with a wet knife, separate the cake from the mold walls so that when cooling it reduces the chances of cracking the top layer.
Cheesecake with mascarpone
So, we begin to prepare a classic cheesecake recipe with mascarpone.
Ingredients:
The basis:
- biscuit shortbread cookies - 200 g;
- Butter - 100 g.
Filling:
- mascarpone cheese - 500 g;
- cream - 200 ml;
- egg of chicken - 3 pieces;
- powdered sugar - 140 g;
- vanilla pomegranate - 1 pc.
Preparation
Grind the cookies with your hands or in a blender. Add soft butter. Grind with butter. In the form, preferably detachable, lay out the mass and form the sides about 2 cm. Put in the refrigerator. Begin the filling. Beat mascarpone with powdered sugar. Slowly add cream, mix well. Introduce eggs one at a time. Add vanilla seeds and mix thoroughly.