Sour cream gives cheesecake not only a delicate texture, but also a light pleasant sourness, which harmoniously sets off the taste of mascarpone. Before serving, I recommend decorating the dessert with jam, berries and powdered sugar. This is the best option for such a recipe.
Ingredients
- Mascarpone - 300 g
- Sugar - 100 g
- Water - 140 ml
- Gelatin - 10 g
- Cookies (sand) – 100 g
- Butter - 50 g
- Sour cream - 120 g
Step-by-step cooking recipe
Pour gelatin 40 ml of cold water and leave to swell.
Chop the cookies into crumbs, mix with melted butter and lay out the base.
Boil water with sugar, pour gelatin into it and boil it until it dissolves.
Whisk the mascarpone with sour cream, pour in the gelatin syrup and whisk again.
Pour the filling onto the base and leave the cheesecake overnight in the refrigerator.
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