Cheesecake recipe with cookies and mascarpone. What is homemade cheesecake made with: mascarpone, philadelphia or ricotta? New recipes for juicy cheesecake at home

Cheesecake translates from in English How " cheese cake". And it is called cheese because its main ingredient is cheese. Despite the great popularity of this delicacy among Italians, the homeland classic cheesecake not Italy, but Ancient Greece. It was here that they first began to bake cheese pies, which people loved for their wonderful taste to such an extent that the cheesecake recipe was adopted in other countries. And now let's talk about the features of making cheesecake with mascarpone.

There are many recipes for making cheesecake. The main components of the cake are: cream cheese(ricotta, philadelphia, mascarpone), cream, eggs and shortbread. The texture of the cheesecake is similar to cheese soufflé or cottage cheese casserole. You can decorate the dessert with fruits, chocolate, vanilla, mint - to your taste.

When baking, the classic cheesecake should not crack or rise. To prevent this from happening, remember a few simple general rules:

Beat the creamy base of the cake with a whisk or fork. Do not do this with a mixer, otherwise it will get into the mixture a large number of air and the cake may crack.
You need to bake a dessert cake at a low temperature in a water bath.
To reduce tearing of the top layer of the cake, gently peel it away from the sides as it cools.

You followed all the rules, but cracks on the cake still turned out? Don't worry, decorate the cake with fruit. No “flaws” of the cake can affect it taste qualities.

Required Ingredients:

butter - 100 grams
shortbread cookies - 200 grams

vanilla bean - 1 piece
cream - 200 ml.
eggs - 3 pieces
powdered sugar, or sugar, - 140 grams
mascarpone cheese - 500 grams

Step by step recipe:

Crush the cookies into crumbs and add softened butter to it.
Rub the crumbs with butter.
Put the prepared mass into a mold, form a cake with two centimeter sides and refrigerate.

Now let's get to the stuffing:

Whisk the mascarpone and icing sugar until smooth.
Gradually pour in the cream, stirring constantly.
We introduce eggs one by one.
Add vanilla and mix everything well.
Pour the filling into the mold.
We put it on a baking sheet, which must first be filled with water to the middle of the form with the cake.
Bake at 160 degrees for 80 minutes.
Take the cake out of the oven, take it out of the mold and let it cool.
We spread the cake on a dish and put it in the refrigerator for 2-3 hours. And don't forget to garnish with strawberries and mint.

The classic cheesecake is ready!

Strawberry and Cream Cheesecake

Love strawberries and cream? Then this cheesecake recipe will definitely suit your taste!

Ingredients:

cookies, preferably baked milk - 250 gr.
butter - 70 gr.
granulated sugar- 3-4 tablespoons

strawberries - 500 gr.
Philadelphia cheese - 800-900 gr.
mascarpone cheese - 300 gr.
eggs - 3 pieces
granulated sugar - 250 gr.
vanillin - 1 teaspoon is enough

Recipe

Strawberries need to be thawed, drained of excess juice and water, passed through a blender to make strawberry puree. Next, crumble cookies, add granulated sugar and softened butter. Mix everything, pour the resulting mixture into a baking dish, place for 15 minutes in an oven preheated to 170 degrees. Then take out the base and let it cool.

Cheese for Philadelphia cheesecake must be well kneaded so that in the end it resembles a thick sour cream. Add granulated sugar and beat the mass with a mixer. Then add eggs, creamy mascarpone with vanilla and beat again until smooth.

3/4 of the cheese mass must be poured into another container and add strawberry puree. The resulting strawberry cream pour completely on the previously baked base. On top of the strawberry cream, spread the remaining cheese mass with vanilla and equalize everything neatly with a special spatula.

We put the form with our future cheesecake on a baking sheet, adding water to it to the middle of the form. Bake at 160 degrees for 80 minutes. finished cake remove and cool at room temperature, then place in the refrigerator for 6-8 hours. Before serving, you can decorate the cake with strawberries. This recipe is not difficult to prepare, and the cake will turn out creamy and very tasty!

Cheesecake with maccarpone and ricotta

And here is another recipe for a very tasty cheesecake with ricotta.

Ingredients:

creamy mascarpone - 250 gr.
ricotta cheese - 250 gr.
raw eggs - 3 pcs.
shortbread dough- 200 gr.
granulated sugar - 50 gr.
sour cream - 250 gr.
honey - 60 gr.

Recipe

Preheat the oven to 180°. Roll out the dough and put it in a container prepared for baking, place in the oven for 15 minutes. Take out the crust and let it cool.

Now let's make a cream: combine cheeses, honey, eggs and mix everything with a mixer to get a homogeneous mass. Pour the resulting cream onto the chilled cake and place the mold in the oven, having previously reduced the temperature to 100 degrees. Bake the pie for an hour. Place the finished cheesecake with mascarpone and ricotta in the refrigerator, cool. Now you can decorate in any way you like.

Like these ones wonderful recipes cheesecake with ricotta and mascarpone, we bring to your attention, and which one to prefer, decide for yourself! But no matter what recipe you choose, we can assure you that the cake will definitely turn out amazingly tasty!

Mascarpone cheesecake recipe video

Step-by-step recipes for a delicious mascarpone cheesecake with and without baking

2018-05-11 Liana Raymanova

Grade
prescription

2688

Time
(min)

servings
(people)

In 100 grams ready meal

2 gr.

10 gr.

carbohydrates

8 gr.

132 kcal.

Option 1. Classic mascarpone cheesecake recipe with pastries

If you want to enjoy some unusual and delicious dessert, then you can cook amazingly tender cheesecake with mascarpone. Especially at home, it is prepared very simply and easily. A little effort, expectations and tender pie with fragrant cheese filling is ready. Cheesecake is traditionally baked in the oven. Used as a base crumbly biscuits. You can diversify the taste and appearance of cheesecake with additives, for example, fresh berries or nuts.

Ingredients:

265 g of cookies of the "jubilee" type;
butter - 135 g;
565 g of mascarpone cheese;
3 eggs;
220 ml cream;
powdered sugar - 105 g.

Step by step recipe for mascarpone cheesecake with pastries

The biscuits ground with a pusher are long and thoroughly mixed with soft butter until a homogeneous mass is obtained. Put in the refrigerator to cool.

Put mascarpone in a clean cup, combine with powdered sugar beat at medium mixer speed for 2 minutes.

Pour cream into the cheese mass, mix thoroughly with a spoon.

Add eggs, beat again with a mixer for a little more than 1 minute.

The dough of cookies and butter is laid out in a baking dish, pre-greased butter, tightly tamped, making sides along the edges.

Spread the cheese mass on top, bake for a little more than one hour.

The finished cheesecake is allowed to cool directly in the mold, carefully transferred to flat dish, put in the refrigerator and stand for a couple of hours.

Ready cheesecake can be decorated with mint leaves and any fresh berries or pour some glaze to taste.

Option 2. Quick no-bake mascarpone cheesecake recipe

The following mascarpone cheesecake recipe is for those who do not have enough time to build original desserts for tea. You don't need to turn on the oven to make it. The secret lies in the addition of gelatin to the base, which freezes perfectly in the refrigerator, while making the dish still as tender and tasty as in the classic version.

Ingredients:

butter - 155 g;
335 g crumbly cookies;
230 g cream;
540 g mascarpone;
25 g gelatin;
sugar - 175 g.

How to make no-bake mascarpone cheesecake

60 minutes before the preparation of the cheesecake, gelatin is poured cold water(in the ratio indicated on the package).

Cookies crushed into crumbs are combined with butter, stirred and left in the refrigerator for a while.

A container with gelatin is placed on steam bath, allow to melt without bringing to a boil.

The cream is combined with sugar and whipped with a mixer at low speed until a snow-white mass.

IN creamy mass put the mascarpone, beat a little more and pour in the gelatin, stir well.

In a detachable form, smeared with oil, spread the mass of cookies, press down tightly and spread the gelatin mixture with mascarpone, level it, and place it in the refrigerator.

Enjoy the next morning excellent dessert for tea.

It will turn out more interesting if, after laying out gelatin mass sprinkle with cocoa powder on top, and when serving, decorate the dessert with halves of walnuts.

Option 3. Cheesecake with mascarpone and cottage cheese

Budget version of cheesecake with mascarpone. When you want to save money, cheese is diluted with ordinary cottage cheese. It turns out also very tasty, tender, refined and at the same time not expensive, unlike traditional recipe, dessert for tea.

Ingredients:

320 g of any cottage cheese;
320 g mascarpone;
powdered sugar - 155 g;
eggs - 4 pcs.;
355 g cookies "anniversary";
cream with any percentage of fat content - 210 g;
175 g butter.

Step by step recipe

Crushed cookies are mixed with butter, the mass is transferred to cling film, wrapped and placed in the refrigerator.

The curd is passed through a sieve, cheese is added to it, kneaded thoroughly.

Cream, powdered sugar are introduced and, after mixing thoroughly, eggs are added, after each beat with a whisk.

Placed in a baking dish crumbly dough from cookies, level, press firmly with your hands to the bottom.

A creamy mass with mascarpone is placed on top, leveled and sent to a hot oven for 1 hour.

Allow to cool in a container, cool 4 hours in the refrigerator.

Cut into pieces, laid out on plates, optionally sprinkled with powdered sugar or beautifully laid out on the surface of the berries.

You can also use ready-made instead of cottage cheese. curd mass, only without various additives.

Option 4. Cheesecake with mascarpone and ricotta

Thanks to the combination of mascarpone with another type of cheese, the taste of the dessert becomes slightly different compared to traditional option, but no less interesting and refined, you should definitely cook such a cheesecake.

Ingredients:

345 g ricotta cheese;
345 g mascarpone;
powdered sugar - 160 g;
4 eggs;
350 g of crumbly cookies;
210 ml cream;
butter - 165 g.

How to cook

Combine crushed biscuits with butter, cool in the refrigerator for several minutes.

The cream is lightly whipped with powdered sugar, injected into the mass of mascarpone, ricotta, beat a little more and add the eggs.

The creamy mass is well kneaded until smooth.

The cookie dough is laid out in a mold, tamped with hands.

The creamy mass is leveled on top.

Bake in a hot oven for no more than 30 minutes.

After baking, cool in the form, leave in the refrigerator for 3 hours.

Cut into portions, serve to the table.

Such a cheesecake with mascarpone can be poured with any chocolate icing when serving.

Option 5. Cheesecake without baking with mascarpone, chocolate and cognac

Chocolate cheesecake with mascarpone is also very appetizing. In addition, it is still incredibly fragrant, spicy, with a unique taste. original taste. Refers to quick options because it is prepared without baking.

Ingredients:

260 g crumbly cookies;
160 g dark chocolate;
325 g mascarpone;
160 g butter;
240 ml cream;
35 ml of any cognac.

Step by step recipe

The biscuits crushed with a rolling pin are combined with butter and, thoroughly mixed, put in the refrigerator to cool.

Chocolate is placed in a frying pan, melted, cooled and mixed with cream.

Mascarpone, cognac are added to the creamy chocolate mixture and mixed.

A cheesecake is formed: crumbly dough is laid out in a container, pressed to the bottom, a chocolate base is placed on top.

Allow to stand in the refrigerator and cut into portions.

Cognac in the recipe can be replaced with any liqueur or rum.

Option 6. Sour cream cheesecake with mascarpone with pastries

That's why cheesecake recipe with mascarpone in ready-made it turns out very beautiful, and thanks to the combination of sour cream and cream, it is also very tender. In terms of the ingredients and the method of preparation, it is similar to the previous versions of the cheesecake.

Ingredients:

455 g sour cream with any percentage of fat;
cookie " baked milk"- 230 g;
butter - 135 g;
2 small jars of mascarpone;
1 medium jar of cream;
3 eggs;
powdered sugar - 110 g.

How to cook

Cookies are ground in any way into crumbs, mixed with butter, cooled in the refrigerator.

Sour cream is mixed with cream, powdered sugar, beat for several minutes with a mixer. Add mascarpone, stir well and slowly introduce the eggs, beat for another 1 minute.

The mixture of butter and biscuits is transferred into a mold, pressed into the bottom with your hands, a tender layer is placed on top. cheese filling, leveled, baked in hot oven 1 hour.

The baked cheesecake is allowed to “rest” in a container for 15 minutes and transferred to a flat plate, cooled in the refrigerator for 1 hour.

This cheesecake can also be baked in a slow cooker on the “baking” mode.

There are a lot of options for making cheesecake: from classic recipes, to adaptations using, for example, ordinary cottage cheese instead of mascarpone.

I decided to try one of the classic cheesecake recipes. In it, I use 500 grams of mascarpone cheese, but you can take it 50/50 with Philadelphia cheese - it will also turn out very tasty. Also, part of the mascarpone can be replaced with heavy cooking cream.

I'll start by making the base for the cheesecake. I decided to make the base not from dough, but from cookies. I took the most regular cookies"For tea" (you can take "Anniversary" or the like). If the scales didn’t lie to me, 200 grams of such cookies are 18 things.

I grind cookies into small crumbs. You can twist it in a meat grinder, you can use a combine or a blender bowl. I used a blender.

I melt the butter and pour the cookie crumbs into it.

Thoroughly mix the mixture.

Grease a cheesecake pan with butter and line with parchment paper. It is better to take a detachable form and not very large - 20 centimeters in diameter. I, unfortunately, have a large form - 24 centimeters, so with the amount of ingredients that I took, the cheesecake turned out to be low.

I spread the mixture of butter and cookies on the bottom and tamp everything well. I did not begin to form the sides (only the bottom), since the cake turns out to be quite dense and, in general, does not need sides.

We send the form with the base to the oven preheated to 190 degrees for 5 minutes.

When the base is baked, take it out and let it cool down a bit. Reduce the heat in the oven to 160 degrees.

Now mascarpone cheese. You can take any, I took just such a jar (photo below).

I spread the mascarpone in a bowl, break the eggs there, pour sugar and vanilla sugar.

Thoroughly mix the filling. You can use a blender. If you are replacing mascarpone with cream, then be careful with the blender - the cream can be easily "overwhipped", then it will peel off.

Pour the filling onto the cooled cookie base and send it to the oven to bake for about 50-60 minutes at 160 degrees.

In progress baking cheesecake rises a little, but when you take it out of the oven, it will settle - this is quite normal. Even more I will say - it should be so.

After baking, leave the cheesecake to cool in the mold for about half an hour, then carefully separate it from the walls of the mold with a knife and remove it. I didn’t completely remove the cheesecake from the mold (the bottom remained) - I was afraid to destroy it.

Once the cheesecake has cooled to room temperature, it's a good idea to refrigerate it for at least an hour.

It turns out a very tasty and tender cheesecake with a subtle creamy note.

Despite the seemingly small size, the cheesecake is very nutritious.

Cooking time: PT01H30M 1h 30m

Mascarpone cheesecake is a classic american dessert, which is adored by all sweet lovers. This creamy treat can be made from different types cheese, but the best is obtained classic cheesecake with mascarpone.

Recipe posted: Alexander Lozier
After cooking you will get: 6 servings
Preparation: 15 minutes
Cooking: 1 minutes
Preparation: 1 hour 15 minutes
Calorie content: 260 kcal per 100 g

Mascarpone Cheesecake Ingredients

To prepare this exquisite delicacy restaurateurs and chefs haute cuisine take Italian mascarpone cream cheese made from buffalo milk. It can be difficult to find such cheese, but you can take varieties made from cow's milk, this dessert will not suffer. So, prepare these products:

200 ml. cream;
vanillin;
3 eggs;
¾ cup powdered sugar;
0.5 kg mascarpone;
2 packs of Jubilee cookies;
0.5 packs of butter.

It is worth noting that if mascarpone is for you expensive variety, then you can buy 250 gr. of this creamy cheese, and use another 250 gr. ordinary cottage cheese. Cheesecake with mascarpone and cottage cheese, the recipe of which is completely identical, will turn out to be just as tasty, but less expensive in terms of the cost of products. Remember that you can diversify the dessert with fresh berries, orange peel, chocolate, but do not get carried away, because its calorie content is already quite high - more than 250 kcal per 100 gr.

Classic New York Cheesecake Recipe with Mascarpone

We specifically chose the cheesecake " NY» with mascarpone is classic version making this cheese cake that drives many gourmets of the world crazy. Despite the fact that the cake is being prepared for quite a long time - about 60 minutes, preparatory stage and the active cooking time will not take you more than 15 minutes. Therefore, feel free to make it on the weekend, combining cooking with watching your favorite movie.

1. First, prepare the filling: knead the mascarpone, if you cook with cottage cheese, then add it to the filling, add powdered sugar and vanilla. Forget about the mixer, when preparing the filling, it is important to mix everything by hand, very carefully, avoiding the formation of lumps.

2. Prepare the base. Grind the cookies with butter, carefully distribute in the form in which you will bake the dessert, put in the freezer or refrigerator.

3. As soon as the base is firm and ready for filling, spread the cheese mass evenly over it and send to bake.

4. Be patient. The cake will be baked for about 60 minutes, and the temperature should not exceed 110-120 degrees.

Or try to do detailed recipe presented on our website.

In order not to forget, save the recipe to your wall.

I baked today very simple and very delicious cheesecake. Mascarpone was not enough, it would not have been enough for a whole dessert, therefore, I made it in half with cottage cheese. The taste turned out amazing.

I also really liked the fact that such a cheesecake is being prepared on hastily. It takes 5-10 minutes to mix the products: prepare shortcrust pastry and cream mass from mascarpone with cottage cheese. And then it is only baked, it does not require your participation. It's very simple. A novice hostess will also get such a cheesecake.

What can be used to make a creamy mass for cheesecake

The main part of the cheesecake consists of a hardened sweet creamy mass, which has a characteristic alluring cheese flavor and a slight saltiness. It can be prepared on the basis of 1 fermented milk product or from a mixture of such products of different types.

If you have a lot of mascarpone, you can make the main cheese part of the cheesecake entirely from this Italian cream. Then the taste of our dessert will be more noble and festive. smooth. And adding cottage cheese to a cheesecake makes the structure cheese pie somewhat grainy. This is also delicious, but the cheesy smoothness gives the dessert chic and more appeal.

I made the cream part of the cheesecake from a mixture of mascarpone and cottage cheese. But there are food substitution options, depending on what you have in the fridge and what you can afford to buy to make the cheesecake.

What to substitute for mascarpone

Not everyone dares to buy expensive mascarpone cream and bake a cheesecake from it. For our cheesecake recipe, ricotta or cottage cheese- yogurt or creamy, without additives (such as Almette). Then you don’t need to add salt to the creamy mass, the cheese is already salty.

Options for the composition of the cream cheesecake base:

Mascarpone or curd cheese = 400-450 g;
Mascarpone + cottage cheese (either ricotta, fatty fine-grained or creamy thick cottage cheese, or even thick fat sour cream) - equally (200 g of each of the 2 components);
Curd cheese + cottage cheese (or ricotta, thick fat sour cream) - equally.

You can slightly change the proportions, but the total weight of cheese and curd products should reach 400-450 g.

Of course, some people cook cheesecakes only from cottage cheese, but then, you see, this is already some kind of or. Also delicious, but not a cheesecake, another dessert.

Cheesecake recipe with mascarpone and cottage cheese

Compound

For the cake (sandy base of the dessert)

Butter - 100 g;
Salt - a pinch;
Egg white - 1 piece (the yolk goes into the cream);
Flour - about 1 cup (look at the consistency, the dough should become plastic, like slightly melted plasticine. It may take a little less flour or a little more).

For cream base

Mascarpone - 200 g;
Fat cottage cheese (I had 5% - very thick and creamy) - 200 g;
Powdered sugar - 2 tablespoons with a slide;
Salt - a pinch;
Eggs - 1 whole + 1 yolk.

How to make a cheesecake

Prepare shortbread

Take melted or slightly warmed butter. Combine with powdered sugar, salt and protein. Add flour. Ready dough- plastic and oily. Well molded. If you shifted flour and the dough crumbles, add 0.5-1 tablespoon of water and knead again.

Prepare the cream part of the dessert

Connect all components. Mix until smooth.

Cooking the cheese part of the mascarpone cheesecake with cottage cheese. Mix everything well.

Bake a cheesecake in the oven

Lubricate a pie mold (I took a silicone one) with a piece of butter (or pour vegetable oil if there is no butter). Spread the dough evenly over the bottom (spread straight, mold in shape) and form the sides.
Pour the cream base into the formed “basket” of dough.
Bake the cheesecake in an oven heated to 145-150 degrees C until the dessert sets (I didn’t time it, but not less than 30 minutes, definitely longer). At this point, the short sides of the cheesecake will be browned, and the readiness of the cheese part can be determined by touching the surface with the palm of your hand. If it does not move around and slightly springy, the cheesecake is ready.

Cool the cheesecake

Cover the finished cheesecake with a towel or foil and cool until room temperature. Only then transfer to dessert dish (hot pie easy to damage when shifting).

You can eat cheesecake right away, but the beamWe cover it and let it stand for 1-3 hours in the refrigerator. In the cold, it will ripen and acquire its characteristic cheese flavor.

Bon appetit!

Slicing the cheesecake

Mascarpone cheesecake with cottage cheese

Cheesecakes according to this recipe

How melted chocolate is made

Here is a photo report of Marina Polyanskaya, who made a cheesecake entirely from mascarpone. The only difference is that in shortcrust pastry It was not a protein, but a whole egg (accidentally). But this is possible, the main thing is that the dough should be of the correct, elastic consistency (just put a little more flour, since the amount of liquid has increased).

Marina also made decorations from melted chocolate and decorated either a cheesecake. To do this, melt the chocolate in a water bath. Then through cream injector or cornet from parchment paper draw on a sheet of parchment (baking paper) or on food film patterns. When the chocolate hardens, carefully separate the figures from the film and decorate the already cooled dessert with them (otherwise the chocolate will melt and flow again).

How to lay out the dough for the base of the cheesecake - we cover the baking dish with dough and make small sides

Cheesecake in duzhovka