Do you like classic cheesecake? Try to cook it at home: instead of cottage cheese - a delicate mascarpone, instead of a sand basket - a nutty, refreshing notes of lime, lemon and basil - an excellent summer dessert. This cheesecake does not need to be baked, only the base will go to the oven. The very preparation of the delicacy takes only about half an hour - what is not the reason to immediately go to the kitchen?
- Nut flour - 55 g
- Sugar - 40 g + 75 g
- Milk - 30 g + 15 g
- Flour ordinary - 55 g
- Butter not less than 82,5% - 55 g
- Three yolks
- Mascarpone - 500 g
- Gelatin leaf - 7 g + 3 g
- Water - 150 g
- Lemon juice, lemon peel, lime
- Basil 50 g
- Combine in a bowl 40 grams of sugar with 55 g of softened butter and beat well with a mixer. Add normal and nut flour and mix well until smooth.
- Collect the mass in an elastic ball, roll it on a parchment into a centimeter layer, put it on a baking sheet and bake until a ruddy brown in the oven, preheated to 180 degrees
- Allow the workpiece to cool, then grind it - in a meat grinder, combine or with a rolling pin. Try to make the crumb homogeneous - without large pieces
- In the crumb, pour in small portions (on a tablespoon) of milk, constantly mixing. The dough should be resilient, reminiscent of the consistency of clay. If you do not have time to cook the dough completely, use chopped cookies
- Prepare a ring or detachable shape with a diameter of 16 - 18 cm. Evenly distribute the dough on the bottom and send the form to the refrigerator
- Prepare the ingredients for the filling: soak the gelatin in a container of ice water, heat the mascarpone to room temperature, squeeze out the juice from the lemon and remove the zest. Heat on a water bath 75 g of sugar with yolks, whipping constantly whisk - the mass should be white and thick
- Enter in the mascarpone juice of lemon and zest. Bring to a boil 15 g of milk, dissolve in it the pressed gelatin and cool
- Gently enter into the cheese milk with gelatin, mix with a spatula. Do the same with whipped whites. Remove from the refrigerator form, gently pour into it the resulting mousse and send back - until the filling is stabilized
- Soak 3 g of gelatin, peel off the lime. In the bowl, place the zest, basil leaves, pour in water and whip with a blender. Strain the liquid into a sauté pan, add the lime juice, bring to a boil and enter the emulsion squeezed gelatin. Allow the liquid to cool, carefully pour into the cheesecake and send to the refrigerator until completely solidified. Ready dessert with fresh fruit slices