Cheesecake Mascarpone. In a small bowl, combine cracker crumbs and sugar; stir in butter. For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. This version is a bit richer than the version we had in Italy, incorporating mascarpone for a cheese-cake like flavor and ice cream-like texture (the cake slowly softens as you eat it, turning ultra creamy).
Add in the eggs, egg yolks, and sugar; pulse until well combined. The mascarpone cheese takes an ordinary cheesecake and makes it extraordinary! You will be hooked after one taste of this to die for cheesecake. You can cook Cheesecake Mascarpone using 6 ingredients and 5 steps. Here is how you cook that.
Ingredients of Cheesecake Mascarpone
- Prepare 50 g of biscuits sablés.
- Prepare 25 g of beurre fondu.
- You need 70 g of mascarpone.
- It's 25 g of crème liquide.
- Prepare 30 g of sucre glace.
- You need of Feuilles de menthe et fraises pour la déco.
With sugared cranberries and rosemary sprigs, my unique baklava cheesecake makes a grand display for office parties and other special events. —Aryanna Gamble, New Orleans. Add vanilla, lemon juice, and salt and mix at low speed until combined. When To Use Mascarpone Cheese, And What It Can Be Added To. This cheese is truly one of my favorite blank canvases.
Cheesecake Mascarpone step by step
- Émiettez les biscuits dans le mixeur puis ajouter le beurre fondu..
- Posez la pâte obtenue sur le fond d’un petit moule à fond amovible (ou d’un cercle à entremets), tassez avec une cuillère de manière homogène. Laissez au frais 30 minutes..
- Mélangez le mascarpone avec le sucre glace puis la crème et fouettez énergiquement jusqu'à l'obtention d'une chantilly..
- Verser cette préparation sur la base de biscuits. Laissez prendre au moins 3 heures au frais voir toute une nuit..
- Peu avant de servir, lavez et équeutez les fraises. Les couper en lamelles et décorer le cheesecake avec quelques feuilles de menthe..
My ideal cheesecake is just slightly tart and sweet. New-York-style cheesecake purists may scoff at the addition of a heavy dose of mascarpone in this recipe, but it makes the filling unbelievably creamy and light. It is also a great base for seasonal fruit toppings. Wrap the outside of the pan with aluminum foil. Beat in eggs, one at a time, just until blended.
