Classic cheesecake with mascarpone
8 servings
120 minutes
Classic cheesecake with mascarpone is the embodiment of tenderness and exquisite taste from European culinary tradition. The dessert's base consists of a crispy cookie crumb soaked in butter and aromatic cinnamon. A delicate cream made from mascarpone and sour cream, enhanced with vanilla sugar, gives the dessert a velvety texture and refined sweetness. The cheesecake is baked in a water bath, which imparts a special lightness and softness. After cooling overnight, it fully reveals its flavor, making it the perfect ending to any dinner. It can be served with juicy berries and fresh mint, adding a touch of freshness to the classic recipe. This dessert is a true symbol of comfort and gastronomic delight that melts in your mouth and leaves unforgettable impressions.
1
Crush the cookies into crumbs and mix with melted butter and cinnamon.
- Cookies ""Jubilee"": 300 g
- Butter: 150 g
- Ground cinnamon: 1 teaspoon
2
Distribute the resulting mass along the walls of the detachable mold to form a bottom and edges about 2.5–3 centimeters high.
3
Put in the refrigerator while preparing the cheese.
4
Whip the mascarpone cheese and sour cream in a separate bowl with a mixer. Add the eggs. Then gradually add sugar and vanillin.
- Mascarpone cheese: 450 g
- Sour cream 42%: 450 g
- Chicken egg: 3 pieces
- Sugar: 0.5 glass
- Vanilla sugar: 5 teaspoon
5
Pour the filling into the mold and distribute evenly.
6
Wrap the bottom of the pan in foil (to prevent water from getting in) and place it in a wider, deeper container filled with water. The water should reach about halfway up the cheesecake pan.
7
Bake the cheesecake at 160 degrees for 60 minutes.
8
After an hour, we take the cheesecake out of the oven and let it sit at room temperature on the warm stove until it cools down. Then we put it in the refrigerator overnight.
9
Optionally, we decorate the cheesecake with fresh berries, mint, or something else to your taste.
- Fresh berries: 100 g