Mascarpone cheesecake is a popular dessert that has recently been cooked at home. We offer several options for delicious soufflés, which are prepared with and without baking, with fruits and a classic soft cheese filling.
Material Content:
Mascarpone cheesecake - a classic recipe
- cookies 200 gr;
- butter 100 gr;
- eggs 3;
- cream 200 ml;
- mascarpone cheese or its analog 400 g;
- powdered sugar 140 gr;
- vanilla or vanillin.
Products must be laid out on the table in the room for an hour or two, so that they become the same temperature. Then you can start cooking.
- Turn cookies into powdery crumbs and wipe with soft butter. Mash thoroughly by hand until a lumpy mixture is obtained. Place in the shape, make the sides of the size of 2 centimeters. Put in the refrigerator.
- Meanwhile, combine the mascarpone and powder, mix until smooth and gradually pouring cream, continue to whisk. After hammering the egg and pour the vanilla, beat the last time thoroughly.
- Now you can get the "cake" from the refrigerator and pour a creamy mixture.
- Place the mold on a baking sheet with water. Bake 1 hour 20 minutes at 160 degrees.
The mascarpone cheesecake is cooled and insisted a couple of hours before use.
Important! Use a one-piece, high-sided mold. If you have a sliding model, before putting it into water, form a “protection” from liquid from 2-4 layers of baking foil.
Recipe without baking
Cheesecake without baking with mascarpone - a lightweight option for making the most delicious dessert with your own hands.
- cookies 300 gr;
- cream 33% 200 ml;
- mascarpone cheese 500 gr;
- sugar 150 gr;
- butter 100 gr;
- vanilla sachet;
- gelatin 20 gr.
Take sugar cookies and turn into sprinkles. It is recommended to process with a blender or in a meat grinder, manually it lasts longer.
Prepare the gelatin - pour it with warm water and warm over low heat. Do not forget to stir occasionally so that the product dissolves to the last grain. As soon as this happens, set aside to let it cool. Gelatin will be needed for the filling, and it should not be hot so that the cream does not curl - only slightly warm.
Next, melt the butter and fill with crumbs, knead. The base is ready and you can move it to the form. Laying out the base, level it well and tamp to make the base dense. We put in the refrigerator for solidification.
Now you can prepare the filling. Mix cream with sugar, add cheese and vanilla, mix well with a mixer. The last will be gelatin - pour into the filling and work out the last time with a mixer.
Fill a creamy mixture of cakes and place in a refrigerator for four hours. Decorate with mint leaves, sprinkles, berries - whatever your heart desires.
With strawberries and white chocolate
An interesting recipe is suitable for gatherings with girlfriends or for a children's holiday.
- shortbread cookies - 175 grams;
- butter is cream. - 50 grams;
- white chocolate - 200 grams;
- cream cheese - 300 grams;
- strawberries - 225 grams.
The first step, as always, is the grinding of cookies and grinding with melted or just soft butter. We lay out in the form of the bottom, make a side and immediately put in the refrigerator.
Read also:banana cheesecake - recipe
Korzh gets the right condition, and we set about filling: we drown chocolate in a steam bath or by any other method, but it is important not to bring it to a boil, otherwise it will cease to be aromatic.
Beat cheese and a berry product, mix with melted chocolate. The filling is ready and can be used. Using a spatula, evenly level the mass and fill the cake with it. Leave the dessert for four hours in the refrigerator. The decoration option is to wipe with black and white chocolate on top.
On a note. Cheese in this version of the recipe can be replaced with 200 grams of fat (home) sour cream.
Chocolate Mascarpone Cheesecake
Mascarpone cheese makes the filling unrealistically gentle and light. Cottage cheese can be an analogue, but the taste of these products is really different. We offer all lovers of chocolate desserts a cheesecake with chocolate and a gentle, melting in your mouth filling.
- cookies - 200 gr;
- ghee - 50-60 g;
- mascarpone - 250 gr;
- cream 35% - 150 gr;
- powdered sugar and cocoa granulated - 2 tbsp. l .;
- cognac or liquor - 2 tbsp. l .;
- dark chocolate - one bar.
First of all, we prepare the basis of crushed cookies and butter. A sufficient oil content is determined by the state of the cookie - if it sticks together well, then enough. Spread on the bottom of the mold. While the cake is "grasping", we will prepare the filling: mix the melted chocolate in a warm form with 2-3 tablespoons of cream. Separately mix the cheese and the rest of the cream, with powder. Combine with chocolate mixture, cognac. Stir and pour on the base. It is recommended to leave the dessert to harden overnight. Dip cocoa on top.
With cottage cheese
For the test:
- 100 grams of soft butter;
- 50 grams of sugar;
- 1 tsp baking powder;
- 250 grams of sifted flour.
For filling:
- 400 grams of cottage cheese;
- 250 grams of mascarpone;
- 2 eggs;
- 2 tbsp. l semolina;
- 1 tbsp. l Sahara;
- vanilla;
- salt.
First, let's do the test: mix the flour with butter, sweeten, turn everything into crumbs. We put half of the dough into the mold and manually tamp. The dough will be loose, that's fine.
Stuffing: thoroughly knead the cottage cheese and cheese with a fork, add baking powder, vanilla, semolina, drive eggs. All this is mixed until smooth, pour on the base. Pour the remaining half of the dough on top of the filling and smoothly level it, without pressing down.
We send to bake in the oven for 60-70 minutes at 180 degrees.
Mascarpone Banana Cheesecake
- plain cookies 300 gr;
- butter 80g;
- cream cheese 600 gr;
- eggs 3 pcs.;
- sugar 150 gr;
- a pair of chocolate bars;
- 1 banana
As usual, we start from the main part: we grind the cookies with butter, level them according to the mold.Next is the filling: combine the cheese with the egg mixture and sugar to a consistency without whole formations, spread on top of the cake and bake in the oven for 10-15 minutes at 200 degrees. Cool, fill with melted chocolate and decorate with banana mugs.
With cherry
- butter 80 gr;
- mascarpone 1 pack;
- flour 4 tbsp. l .;
- eggs 5 pcs.;
- 1 stoned cherry;
- sugar;
- baking powder 1 tsp;
- chocolate 100 gr;
- milk 3 tbsp;
- vanilla sugar ½ tsp or a bag of vanillin.
Cooking begins by separating the three proteins from the yolks. We turn proteins with half a spoonful of sugar into a strong foam. Next, melt the chocolate with butter. When everything is melted - pour milk.
While the chocolate is slowly melting, we will take care of the egg mass: gradually add the yolks, without stopping the whipping, after the vanillin. The next will join the chocolate mass.
In a separate bowl, mix baking powder and flour. Pour the flour mixture in small portions into the whipped mass, without stopping the mixing process.
Separately combine vanilla, cheese, the remaining couple of eggs and 100 grams of sugar. Whip with a mixer.
Pour half of the dough and cheese filling into a paper-covered form and oiled. Spread a layer of cherry and squeeze it a little into the filling. Top with the remaining dough and level with a spatula.
Bake for half an hour at a temperature of 200 degrees. It is recommended that after cooling and hold for a couple of hours in the refrigerator to completely harden the cream.
