Sour cream mascarpone cheesecake
Cheesecake is made with soft cream cheeses such as mascarpone, Philadelphia. But you can also make mascarpone yourself from sour cream. The hassle in preparing cheesecake is minimal, but the main time is spent on baking and cooling. As a result, the dessert turns out delicious, but very nutritious.
Compound (for a 24 cm diameter mold):
base:
- shortbread cookies of "Jubilee", "Melted milk" type - 400 gr.
- butter – 200 g .
stuffing:
- fat sour cream – 3 packs (450 g each) .
- egg – 3 pcs.
- heavy cream – 150 ml.
- powdered sugar - 150 gr.
- vanilla essence 1 tsp. (or vanillin to taste) .
Cooking:
All the ingredients for the filling should be at room temperature.
To prepare sour cream mascarpone, cover the pan with gauze, secure the gauze well and place the sour cream on the gauze. Cover the pan with a lid and put it in the refrigerator for 10-12 hours to drain excess liquid. You can use homemade fat sour cream. If the sour cream is very fat and dense, and there is no excess moisture, it does not need to be discarded on cheesecloth.
After the sour cream cheese is ready, proceed to prepare the cake.
For the base, grind the cookies with a blender or meat grinder into crumbs. If there is no equipment, then cookies simply folded in a plastic bag, wrapped in a towel and kneaded with a hammer for cooking chops or just a rolling pin. Add melted butter to the cookie crumbs and mix well. Tamp the resulting mass on the bottom and sides of the mold, forming a base for baking. Put the mold in a preheated oven at 160 degrees Celsius for 10 minutes, then take out and cool.
Wrap the mold with a double to triple layer of foil to keep water out, since the cake will be baking in the mold with water. If the cake will not be baked in a mold, you do not need to do this.
Beat the cheese obtained from the sour cream with powdered sugar and vanilla until smooth and homogeneous. Gradually add eggs and cream. The mass should be beaten with a mixer at low speed, so that it does not form a lot of air bubbles, and the cheesecake does not burst when baking.
Pour the cheesecake mixture into the mold with the cookie base. Place the cheesecake mold in a large bowl. Pour water into the bottom mold so that it reaches the middle of the sides of the cheesecake mold.
Put the cheesecake in the oven and bake at 140 degrees for 1 hour and 20 minutes. After that, turn off the oven, open the door ajar and leave the cheesecake for another 1 hour. After that, remove the cheesecake from the oven, cool and place in the refrigerator for at least 4 hours.
Before serving, carefully remove the cheesecake from the mold by running a knife along the walls of the mold. Decorate as desired – you can leave it as it is, you can drizzle with chocolate or put fruit on top.
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Bon appetit!
