Cheesecake with Mascarpone cheese

Cooking Cheesecake Cheesecake or cheese cake, is a dessert with cheese, which for consistency can be like a curd casserole or cheese soufflé. The first cheesecake appeared in ancient Greece, and now this dessert is very popular all over the world. Recipes for cheesecake are great! Its main ingredients are cream cheese (it can be mascarpone, ricotta, philadelphia or cottage cheese), eggs, cream and as a basis grinded shortbread cookies with butter. For decoration and seasonings use fruit, vanilla, chocolate and mint. Cheescheyk during baking should not rise and crack. To do this, remember several rules for its preparation. First, whisk the creamy base of the dessert with a whisk or even a fork, rather than a mixer, this will avoid getting a lot of air into the mixture and thereby reducing the cake's rise and avoiding cracks in the cooling process. It is also very important to bake at low temperatures and in a water bath, and when cooling, the cheesecake should be carefully separated from the walls of the mold - this will reduce the ruptures of the top layer. But even if these tricks did not help, boldly decorate the pie with fruit - small cracks in flavoring qualities do not affect at all! Today we offer to prepare cheesecake with mascarpone cheese, which will be close to the souffle by its structure - very delicate, but rather rich and satisfying, so it's necessary to serve sweet and sour fruit (strawberries, raspberries or currants) or fruit jam and a sprig of mint. Try and experiment!

Cooking Cheesecake Cheesecake or cheese cake, is a dessert with cheese, which for consistency can be like a curd casserole or cheese soufflé. The first cheesecake appeared in ancient Greece, and now this dessert is very popular all over the world. Recipes for cheesecake are great! Its main ingredients are cream cheese (it can be mascarpone, ricotta, philadelphia or cottage cheese), eggs, cream and as a basis grinded shortbread cookies with butter. For decoration and seasonings use fruit, vanilla, chocolate and mint. Cheescheyk during baking should not rise and crack. To do this, remember several rules for its preparation. First, whisk the creamy base of the dessert with a whisk or even a fork, rather than a mixer, this will avoid getting a lot of air into the mixture and thereby reducing the cake's rise and avoiding cracks in the cooling process. It is also very important to bake at low temperatures and in a water bath, and when cooling, the cheesecake should be carefully separated from the walls of the mold - this will reduce the ruptures of the top layer. But even if these tricks did not help, boldly decorate the pie with fruit - small cracks in flavoring qualities do not affect at all! Today we offer to prepare cheesecake with mascarpone cheese, which will be close to the souffle by its structure - very delicate, but rather rich and satisfying, so it's necessary to serve sweet and sour fruit (strawberries, raspberries or currants) or fruit jam and a sprig of mint. Try and experiment!

Ingredients:

• Biscuit shortbread cookies 200 g
• Butter 100 g
• Mascarpone cheese 500g
• Cream 200 ml
• Eggs chicken 3 pcs.
• Sugar powder 140 g
• Vanilla pods 1 pc.

Instructions

• Step 1 To prepare the cheesecake, all foods must be at room temperature: we need 30-33% cream butter, butter, eggs, Mascarpone cheese, sugar powder, shortbread cookie and vanilla pod or vanilla powder. To decorate the strawberry and fresh mint.
• Step 2 Cut the cookies into small crumbs with your hands or in a blender and add softened butter.
• Step 3 Then rub the crumb with butter.
• Step 4 In a 22 cm (22 cm) detachable shape, lay out the mass and form a cake with the sides at least 2 cm high. Put in the refrigerator for the time of filling.
• Step 5 Connect mascarpone with sugar powder to a smooth smooth mass.
• Step 6 Gradually add cream, stirring well.
• Step 7 Then enter one egg at a time.
• Step 8 Add vanilla seeds and mix well.
• Step 9 The form is well wrapped with foil (it is better to make 3-4 layers to avoid getting water into the mold). Pour in the filling.
• Step 10 Next, put the cheesecake in a pan filled with water to about the middle of the mold.
• Step 11 Bake in preheated to 160 ° C oven for 1 hour and 20 minutes, then take out the cake and gently separate the cake from the mold walls, and leave to cool at room temperature in the mold.
• Step 12 Cool the cheesecake on a plate and put in the refrigerator for 2-3 hours (or better for the whole night). Serve with fresh strawberries and mint.