In this recipe, classics and modern solutions are intricately intertwined. Traditionally, this cheesecake is made from fatty mascarpone cheese. But to save time and effort, I suggest making it in a slow cooker. There is no need to monitor temperature, humidity and other nuances.
Ingredients
- Mascarpone - 600 g
- Sour cream (20%) – 200 g
- Brown Sugar - 160 g
- Chicken eggs - 3 pieces
- Vanillin - 0.5 tsp.
Step-by-step cooking recipe
Separate the whites and whisk until peaks form.
Separately whisk the yolks with the remaining ingredients until smooth, and stir in the whites with a spatula.
Put the mass into the bowl of the slow cooker and cook the cheesecake for an hour in the "Baking" mode.
Leave it in a closed slow cooker for another half hour.
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