The most tender, soft and literally melting in the mouth cheesecake is obtained from mascarpone and cream. Further in the recipe I will tell you how to keep the proportions and how to cook it properly so that everything will definitely work out. Even beginners can handle it!
Ingredients
- Cookies - 200 g
- Butter - 100 g
- Mascarpone - 500 g
- Cream - 200 ml
- Vanilla Extract - 0.5 tsp.
- Chicken eggs - 3 pieces
- Powdered sugar - 140 g
Step-by-step cooking recipe
Cover the bottom of the split mold with baking paper. Grind the butter and cookies until smooth and put the base into the mold.
Beat mascarpone with cream and powdered sugar with a mixer until smooth.
Add a few drops of vanilla extract and add one egg at a time, mixing them into the cream with a whisk.
Pour the mass onto the base and bake the cheesecake in the oven for about 70-80 minutes at 160 degrees.
Leave the cheesecake in the slightly open oven for another 1 hour, then let it cool at room temperature and send it to the refrigerator for at least 6 hours.
