Cheesecake with mascarpone and cottage cheese
8 servings
100 minutes
Cheesecake with mascarpone and cottage cheese is a delicate, airy dessert that combines European culinary traditions with a rich dairy flavor. Its roots trace back to ancient Greece, where the first versions of cheesecake were made for Olympians. Today it remains a symbol of sophistication. The creamy texture of mascarpone and cottage cheese blends smoothly with the sweet crunch of cookies, while subtle vanilla notes add nobility. This dessert is perfect for cozy evenings, romantic dinners, or simply moments of indulgence. After baking and cooling, it acquires a dense yet velvety structure. It can be garnished with fresh berries or dried apricots to add hints of freshness and sweetness. Each spoon melts in your mouth, leaving a pleasant creamy aftertaste – true delight for connoisseurs of quality pastries.
1
Crush the cookies with butter into a uniform mass. Place it in the bottom of a 24 cm diameter springform pan. Make small edges on the sides. Press tightly with your hands, smoothing the surface. Put the pan in the refrigerator while preparing the cream.
- Cookies ""Jubilee"": 250 g
- Butter: 80 g
2
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: 250 g
- Sour cream: 200 g
- Chicken egg: 2 pieces
- Sugar: 100 g
- Vanilla sugar: 5 g
3
Wrap the bottom of the mold with 2 layers of foil. Place it in a deep baking tray. Pour the cheese (cottage cheese) mixture into the mold and put it in a preheated oven at 170 degrees. Pour boiling water into the tray and cook for 1 hour and 15 minutes.
- Cottage cheese: 200 g
4
Turn off the oven, crack the door open, and let the cheesecake cool for 15 minutes.
5
Then put it in the refrigerator overnight. Optionally, decorate the cheesecake with fresh berries or something else to your taste (I used dried apricots).
- Dried apricots: 7 pieces