Cheesecake with ricotta and mascarpone
12 servings
90 minutes
Ricotta and mascarpone cheesecake is a refined blend of Italian and American culinary heritage. Its delicate texture, created by airy ricotta and creamy mascarpone, combined with a golden caramel crust, melts in the mouth, leaving a light sweetness of honey and softness of vanilla aroma. The history of cheesecake dates back to Ancient Greece but gained true popularity in the USA, where it became a symbol of cozy family evenings. This dessert is perfect for finishing dinner or as a morning treat with a cup of freshly brewed coffee. Chilled and caramelized with sugar glaze, it acquires a crispy note that adds special appeal. Served with a spoonful of thick sour cream that softens its sweetness, creating the perfect balance of flavors.
1
Roll out the dough and place it in the baking form, pressing it firmly against the edges. Place the form in an oven preheated to 180 degrees for ten to fifteen minutes. Let the finished crust cool.
- Shortcrust pastry: 200 g
2
Put mascarpone, ricotta, honey, and eggs in the blender bowl. Slowly mix in the blender until smooth.
- Mascarpone cheese: 250 g
- Ricotta cheese: 250 g
- Honey: 60 g
- Chicken egg: 3 pieces
3
Reduce the oven temperature to 100 degrees. Spread the cheese mixture on the crust and place it in the oven for an hour. Once the cheesecake cools, put it in the refrigerator for a couple of hours.
4
Sprinkle the chilled cheesecake with sugar and torch it with a culinary flame.
- Sugar: 50 g
5
Cut the cheesecake into 12 pieces, place them on plates, and put a tablespoon of sour cream next to each.
- Sour cream: 250 g
